Punch cake with currant filling

Ingredients for 1 servings:

• 5 eggs, size M
• 2 egg yolks
• 150 g sugar
• ½ tsp lemon peel flavoring
• 150 g wheat flour
• 30 g cornstarch
• 90 g butter, liquid
• 200 g currant jam
• 6 cl orange juice, freshly squeezed
• 6 cl brown rum
• 100 g marzipan paste
• 70 g powdered sugar
• 180 g apricot jam
• 150 g cake icing
• 100 g milk chocolate coating
• 100 g almond flakes, roasted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

For the pastry, beat the eggs and egg yolks with the sugar and lemon zest in a warm water bath until frothy. Remove from the heat and continue beating until the mixture has cooled and increased in volume considerably. Fold in the wheat flour and cornstarch, then slowly fold in the butter. Preheat the oven to 190 degrees Celsius. Pour the pastry into a greased 26 cm springform pan and bake for 35 minutes. Then let it cool and divide into three layers. Soak the bottom layers with juice and rum, spread all layers with blackcurrant jam, and assemble the layers. Knead the marzipan with powdered sugar, roll it out into a round shape, and place it on the cake surface. Warm the apricot jam and spread it on the marzipan sheet. Prepare the icing according to the package instructions and spread it over the marzipan. Melt the chocolate coating and fill it into a small parchment-lined piping bag. Pipe in spirals onto the semi-set icing. To create the patterns, gently drag a knife or spatula from the center outward. Wipe the blade clean after each stroke. Gently press the almond flakes to the edges with the spatula. Do not lift the cake; instead, rotate the plate slowly to avoid cracking the icing.