Strawberry cake with marzipan coating

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water, hot
• 120 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 1 kg strawberries
• 3 tbsp sugar
• 1 lemon(s), untreated, peel and juice
• 6 sheets of gelatin
• 3 tbsp natural yogurt
• 500 g whipped cream
• 1 tbsp jam (strawberry jam)
• 1 tbsp jam (strawberry jam)
• 300 g marzipan (raw mass)
• 300 g powdered sugar
• 1 tbsp lemon juice
• some strawberries, halved
• Pistachios, finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

our favorite cake and easier than it seems at first

For the pastry, beat the eggs with water, sugar, and vanilla sugar until creamy. Mix the flour with the cornstarch and baking powder, sift it over the cake, and fold it in. Pour the batter into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 200°C for 20 to 30 minutes. Then let it cool (I usually let the base rest overnight, wrapped in aluminum foil). For the filling, wash and sort the strawberries. Set aside a few good-looking fruits for garnishing. Finely dice the rest and marinate with sugar, lemon juice, and lemon zest. Puree half of the strawberries and mix with the jam and yogurt. Soak the gelatine and dissolve it over low heat. Mix with a few spoonfuls of strawberry cream, then add everything to the remaining strawberry cream and mix well. Fold in the strawberry cubes and let it semi-set. Whip the cream until stiff and fold it into the semi-set strawberry cream. Cut the cake base in half. Spread two layers with cream, place them on top of each other, and cover with a third layer. Refrigerate the cake for 2 to 3 hours. Spread the cake with strawberry jam. Knead the marzipan with 150g of powdered sugar, roll out a round disc about 10cm larger than the cake diameter, and cover the cake with it, ensuring it is completely covered. Trim off any excess edges. Mix the remaining powdered sugar with lemon juice until smooth and cover the cake with it. Garnish with strawberry halves and finely chopped pistachios. Tip: It’s also easier to buy the pre-rolled marzipan (e.g., from Schwartau). Roll it out a little thinner, if necessary, and then carefully wrap it around the cake.