Strawberry marzipan cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 90 g sugar
• 2 tbsp water, lukewarm
• 90 g flour
• 1 pinch of baking powder
• 70 g marzipan paste
• 30 g pistachios, finely ground
• 70 g powdered sugar
• 250 g strawberries
• 1 lemon(s), untreated
• 8 sheets of white gelatin
• 450 g cream yogurt
• 150 g sugar
• 2 packets of vanilla sugar
• 4 cl coconut liqueur
• 200 g whipped cream
• 3 tbsp quince jelly
• 500 g strawberries, small
• 300 g whipped cream
• 1 pack of cream stiffener
• Almond flakes

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 45 minutes

Preheat oven to 175°C (top/bottom heat). Sponge cake: Separate the eggs. Beat the egg whites with salt and 1 tablespoon of sugar until stiff peaks form. Beat the egg yolks with the remaining sugar and 2 tablespoons of lukewarm water for 3-4 minutes until creamy. Fold in the egg whites and sifted flour with 1 pinch of baking powder. Line the bottom of a 26 cm springform pan with baking paper. Pour in the sponge mixture. Bake for 25 minutes. Let cool. Then halve horizontally. Marzipan topping: Knead the marzipan with powdered sugar and finely ground pistachios. Roll out between sheets of cling film into two thin sheets (26 cm). Cream: Wash, hull, and quarter the strawberries. Squeeze the lemon. Soak the gelatin in cold water. Mix the yogurt with the sugar, vanilla sugar, lemon juice, and liqueur until smooth. Dissolve the gelatin over low heat. First stir 2 tablespoons of cream, then the remaining cream into the gelatin. Whip the cream until stiff and fold in. Carefully fold in the strawberries. To finish: Heat the quince jelly and stir until smooth. Spread a thin layer of it on the base and top, then cover each with a marzipan sheet. Place a cake ring around the base. Pour in the cream, put the lid on, and chill for 4 hours. Wash and hull 500g of strawberries, then slice or halve them. Whip the cream with cream stabilizer. Lightly toast the flaked almonds. Cover the cake with cream. Sprinkle the edges with flaked almonds. Decorate with strawberries and dollops of cream. Note from the Chefkoch.de recipe editor: The list of ingredients and recipe description were revised in June 2022.