Star Money Cake

Ingredients for 1 servings:

• 1 jar cherry(s) (720 ml)
• 1 stalk(s) cinnamon, small
• 2 star anise
• 2 cloves
• 3 m.-sized eggs
• Salt
• 60 g sugar
• 100 g flour (spelt flour, type 630) or alternatively wheat flour
• 1 tsp, heaped baking powder
• 1 tbsp cocoa powder and 1 tsp extra
• 1 tsp cinnamon
• 30 g pudding powder, vanilla flavor, for cooking
• 2 tbsp rum
• 500 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 200 g marzipan – raw mass
• 2 tbsp coffee powder (cappuccino, instant)
• Powdered sugar and sugar pearls (gold and silver) for decoration

Instructions

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

Cherry marzipan cake

Drain the cherries, reserving the juice. Bring the juice, cinnamon stick, star anise, and cloves to a boil. Remove the pan from the heat and let the juice and spices steep for 1-2 hours. Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Beat in the egg yolks one at a time. Sift the flour, baking powder, 1 tablespoon of cocoa powder, and cinnamon over the mixture and fold in. Spread the batter into the pan and bake in a preheated oven (electric oven: 175°C, fan oven 150°C, gas mark 2) for about 15 minutes. Allow to cool. Pour the juice through a sieve. Mix 4 tablespoons of the juice with the custard powder, bring the remaining juice to a boil, stir in the custard powder, bring to a boil briefly, then add the rum and cherries. Allow to cool for about 5 minutes. Place a rim around the sponge. Add the cherries and let cool completely. Whip the cream until stiff, sifting in the vanilla sugar and cream stabilizer. Spread it over the cherry compote and chill. Set aside 1/4 of the marzipan. Briefly knead the rest with cappuccino powder and 1 teaspoon of cocoa. Roll out into a cake-sized circle between sheets of cling film and peel off the top layer of film. Use the edge of the baking pan to cut out 1 marzipan lid. Place it on the cake using the cling film and peel off the film. Chill for about 2 hours. Roll out the remaining marzipan and cut out stars. Decorate the cake with stars and sugar pearls. Freezes perfectly without the sugar pearls. This cake tastes absolutely delicious. I have it every Christmas!