Nut marzipan cake with Nutella

Ingredients for 1 servings:

• 1 package baking mix for nut cake
• 3 eggs
• 1 tbsp water or milk
• 2 packs of marzipan paste
• 6 tbsp, heaped Nutella or other hazelnut spread or red jam or jelly
• 8 tbsp Amaretto
• 200 g butter or margarine
• 12 half walnuts
• n. B. Icing sugar for rolling out

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

Prepare a nut cake from the baking mix with 3 eggs, 180g butter or margarine and 1 tbsp water or milk according to the package instructions and bake in a springform pan for 25-30 minutes. The specified baking time is reduced to about 30 minutes because the cake will be flatter in the springform pan than in the intended loaf pan! Remove from the oven and let cool. Then cut the cake horizontally with a sharp knife. Drizzle 1 tbsp Amaretto on the bottom layer. Mix the first half of the Nutella with half of the remaining butter (about 1 tbsp) and 3 tbsp Amaretto. Spread the Nutella-Amaretto mixture on the bottom layer. Shape a packet of marzipan into a ball and roll it out on powdered sugar to the size of the cake, then place the marzipan sheet on the base. Drizzle the inside of the top layer with 1 tbsp Amaretto and place it on the bottom layer. Now mix the second half of the Nutella with the butter and Amaretto and spread it on the lid. Roll out the second packet of marzipan on the icing sugar, slightly larger than the cake, so that the excess marzipan can be scraped down the edges. Trace 12 cake slices in the marzipan with a knife, but don’t cut through them yet. Place the walnut halves on the edge and press down lightly. I spread some of the leftover Nutella on the underside beforehand to help them stick. I made the cake the day before so the flavor would spread better and refrigerated it overnight.