Orange wine cream cake in egg shape

Ingredients for 1 servings:

• 8 egg whites
• 8 egg yolks
• 135 g sugar
• 80 g marzipan
• 180 g flour
• 1 point iodized salt
• 1 dashes lemon(s)
• 1 pinch of vanilla sugar
• 500 ml white wine
• 310 ml orange juice
• 3 eggs
• 150 g sugar
• 70 g pudding powder
• 3 eggs
• 160 g sugar
• 400 g butter
• 250 g marzipan for covering the cake
• some powdered sugar for rolling out the marzipan
• Food coloring

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the egg whites and sugar until stiff, then beat the egg yolks with the marzipan until frothy. Fold both mixtures together and stir in the sifted flour and spices. Spread the batter on baking paper in 5 different egg sizes (e.g. with a long diameter of 30 cm, 28 cm, 26 cm, 24 cm, 22 cm) about 1 cm thick and bake in the oven (E: 190 °C) for about 10 minutes, one after the other. Tip: Draw the egg shapes on the back of the paper. Put all the ingredients for the orange wine cream in a saucepan and heat, stirring constantly, until the cream has thickened and the foam has dissolved. Spread the orange wine cream over the cake layers and stack them on top of each other to form a “half egg”. Leave to set in the refrigerator for about 4 hours before spreading a smooth layer of buttercream over it. For the buttercream, beat the eggs with the sugar, cream the softened butter until fluffy, and fold in the egg mixture. Cover the cake with buttercream. Color 2/3 of the marzipan mixture with food coloring (pastels look best), roll it out on icing sugar, and cover the half-egg. Color the remaining marzipan mixture, roll it out, and cut into strips. Arrange the strips on the half-egg in the shape of a bow. Tip: Use less icing sugar when rolling out the bows, as this keeps the mixture smoother and makes it easier to shape into a bow.