Spring cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 150 g sugar
• 100 g flour
• 50 g cornstarch
• 15 g cocoa powder
• 1 tsp, leveled baking powder
• 400 g marzipan (raw mass)
• 450 ml milk
• 400 g whipped cream
• 1 sachet of pudding powder (cream or vanilla) for cooking
• 50 ml Amaretto (also available without alcohol)
• 1 sheet of white gelatin
• 25 g powdered sugar
• n. B. Grease for the mold
• 3 tbsp water, hot
• n. B. Cocoa powder for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Marzipan cream cake – I changed the cake a little because it tastes better this way

Beat 3 eggs with 3 tablespoons of hot water until frothy. Sprinkle in the sugar, but continue beating for about 2 minutes. Mix and sift the flour, cornstarch, cocoa powder, and baking powder, then add them gradually. Spread the batter into a greased and parchment-lined dish. Bake in a preheated oven on the lowest rack for about 30 minutes. Fan oven: 160°C, top/bottom heat: 180°C, gas mark 2. Soak the gelatine in plenty of cold water. For the marzipan cream, chop the 200g of marzipan into small pieces. Then mix 100ml of milk with the custard powder and 2 eggs. Bring the remaining milk to a boil and dissolve the marzipan pieces in it. Stir in the mixed custard powder and bring to a boil once. Now squeeze out the gelatine and dissolve it along with the Amaretto in the still hot – but no longer boiling – cream. Set aside to cool, stirring occasionally. Then whip the cream until stiff peaks form and fold into the cooled marzipan pudding. Cut the cake base in half horizontally and spread the cream on top. Mix the remaining 200g of marzipan with 25g of icing sugar and roll it out between two layers of cling film. Then place it over the cake, pressing lightly. Finally, dust with cocoa powder or garnish as desired.