Spanish vanilla cake

Ingredients for 1 servings:

• 175 g semi-sweet chocolate coating
• 400 g marzipan
• 8 eggs (size M), separated
• 1 vanilla pod(s)
• 2 pinches of salt
• 100 g butter
• 100 g sugar
• 125 g flour
• 250 g chocolate coating (whole milk)
• 3 tbsp almonds, chopped
• 30 g dark chocolate
• 2 tbsp powdered sugar
• 6 apricots, dried
• Fat for the mold

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 20 minutes

Finely chop the dark chocolate. Coarsely grate 350g of marzipan. Separate the eggs. Split the vanilla pod lengthwise and scrape out the seeds. Melt the butter and let it cool. Using a hand mixer, beat the marzipan, egg yolks, vanilla seeds, and salt over a hot water bath until creamy. Grease a 26cm springform pan and line the bottom with baking paper. Beat the egg whites with a pinch of salt until very stiff, gradually adding the sugar. Fold 1/3 of this into the marzipan cream. Then alternately fold in the flour, butter, and 1/3 of the beaten egg whites. Finally, fold in the remaining beaten egg whites. Spread 1/3 of the batter into the pan. Sprinkle half of the chocolate on top. Spread the second third of the batter on top and sprinkle with the remaining chocolate. Spread the remaining batter on top. Bake in a preheated oven (175°C, fan oven 150°C, gas mark 2) for 50-55 minutes. After about 40 minutes, cover the cake with parchment paper if necessary. Remove from the oven and let cool slightly. Chop the milk chocolate and melt it in a hot water bath. Let cool slightly. Cover the cake with it and spread it evenly. Sprinkle the edges with almonds, then let it dry. Use a vegetable peeler to shave off the chocolate. Knead the remaining marzipan and powdered sugar together and roll out. Use a cookie cutter to cut out flowers (approx. 3 cm) and form them into cones. Cut small blossoms out of the apricots. Decorate the cake with marzipan cones, apricot blossoms, and chocolate shavings. This cake is particularly suitable for freezing.