Poppy seed marzipan cake

Ingredients for 1 servings:

• 5 eggs
• 200 g flour
• 200 g sugar
• 10 tbsp water, hot
• 1 pinch of baking powder
• 60 g poppy seeds
• 1 jar cherry(s)
• 1 pack of pudding powder, vanilla
• 4 cups whipped cream
• 200 g marzipan paste
• Chocolate decoration, for decorating
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For 12 pieces

Separate the eggs and beat the egg whites with a pinch of salt and a tablespoon of hot water until stiff peaks form. Beat the sugar, egg yolks, and water until fluffy/creamy. Stir in the flour and baking powder, then fold in the egg whites. Pour the batter into a springform pan that has only been greased on the bottom (or lined with baking paper if you like) and spread the batter around the edges (this will help the pan rise evenly and prevent a hump in the middle). Bake at 180°C (350°F) for about 30 minutes. Cut the cooled base into three equal layers. Place one layer on a cake plate using a cake ring and spread the cherries thickened with vanilla pudding powder (use the same amount of sugar as for vanilla pudding) evenly over this layer. Place the second layer on top and, when the cherry filling has cooled, spread with a cup of thoroughly whipped cream. Place the third layer on top of the cream. Remove the cake ring and spread/decorate the edges and top with a cup of thoroughly whipped cream. Important: Keep the cream out of the refrigerator for as short a time as possible. Roll out the marzipan between two sheets of plastic wrap to the size of a cake. Using a cake ring, cut out circles the size of the cake and place them on the cream. Finally, decorate with dollops of cream, chocolate ornaments, and/or cherries. Tip: You can also make the filling with other fruits (cranberries, red fruit jelly). If you don’t want any fruit at all, simply replace the filling with a cup of whipped cream.