Spanish Vanilla Cake

Ingredients for 1 servings:

• 150 g marzipan, raw mass
• 6 egg yolks
• 100 g sugar
• 1 lemon(s), grated peel
• 2 vanilla pods, the pulp
• 1 pinch of salt
• 200 g semi-sweet chocolate coating
• 50 g almonds, peeled, sliced
• 9 tbsp Marsala
• 75 g flour
• 75 g cornstarch
• 2 tsp, heaped baking powder
• 5 egg whites
• 4 tbsp apricot jam
• 150 g chocolate coating (whole milk)
• some coconut oil
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the dough, cut the marzipan into pieces and gradually mix it with the egg yolks using a hand mixer fitted with a whisk. Beat the mixture until creamy, then gradually stir in the sugar, lemon zest, vanilla seeds, and salt. Roughly chop the chocolate coating, mix it with the almonds, drizzle with the Marsala, and stir it into the egg mixture. Sift the flour with the cornstarch and baking powder, then fold in portions alternately with the stiffly beaten egg whites. Pour the batter into a greased 24 cm springform pan lined with baking paper and smooth it down. Place the pan on a rack in the oven. Bake for approximately 50 minutes at 170°C. Remove the cake from the pan and let it cool slightly. Strain the apricot jam through a sieve and spread it over the still warm cake, then let it cool. Mix the chocolate coating with the coconut oil in a double boiler until smooth. Brush the cake with this. And garnish as you wish (e.g. with Giotto).