Strawberry-vanilla cake with chocolate marzipan topping

Ingredients for 1 servings:

• 2 egg whites
• 40 g sugar
• 4 egg yolks
• 80 g powdered sugar
• 30 g flour
• 80 g ground almonds
• 30 g butter, liquid
• 2 tbsp almond flakes
• 12 sheets of gelatin
• 2 eggs
• 5 egg yolks
• 100 g sugar
• 10 g vanilla sugar
• 2 vanilla pods
• 200 g quark (40%)
• 700 g whipped cream
• 700 g strawberries for topping
• 1 pack of cream stiffener
• 170 g marzipan paste
• 30 g powdered sugar
• 80 g chocolate glaze (milk chocolate glaze)
• 80 g chocolate glaze (dark chocolate glaze)
• strawberries

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 20 minutes

First, preheat the oven to 200°C (top/bottom heat) and place a cake ring (diameter: 22 cm) on a baking sheet lined with baking paper. Almond sponge: Beat the egg whites with the sugar until stiff peaks form, then beat the egg yolks with the powdered sugar until light and creamy. Then fold the egg whites into the egg yolk mixture. Put the butter in a saucepan and melt on the lowest heat setting. Mix the flour and ground almonds in a bowl, then add to the egg and sugar mixture and stir in. Now fold in the melted butter. Then pour the batter into the springform pan and sprinkle with the flaked almonds. Bake the almond sponge for about 12 minutes in the preheated oven, then remove and let cool completely. Vanilla cream: Soak the gelatin in cold water and halve the two vanilla pods to scrape out the vanilla seeds. Separate 5 eggs and beat the egg yolks together with the two eggs, vanilla seeds, sugar, and vanilla sugar in a metal bowl over a hot water bath until light and creamy. Squeeze out the gelatine and dissolve it in the warm sugar and egg mixture. Mix the quark with a little whipped cream until smooth and stir into the sugar and egg mixture. Then whip the remaining whipped cream until stiff peaks and also fold into the egg and quark mixture. Wash, hull, and halve the strawberries, then divide the mixture into two portions. Place a 26 cm diameter cake ring around the almond sponge and sprinkle with a sachet of cream stiffener. Place the strawberries from the first half upright, cut-side down, close together on the edge of the ring, and arrange the remaining strawberry halves on the cake base. Pour half of the vanilla cream into the cake ring and smooth it down. Now carefully place the second strawberry half, cut-side down, on the edge of the ring on top of the vanilla cream and arrange the rest of the strawberries on top of the vanilla cream. Pour the rest of the vanilla cream into the cake ring, smooth it out, and refrigerate the strawberry-vanilla cake for at least 4 hours, but ideally overnight. Chocolate marzipan topping: While the cake is in the fridge, make the chocolate marzipan topping. Knead the marzipan mixture with about 30 g of powdered sugar until smooth, then roll it out between two strips of cling film to a thickness of about 5 mm. Then use a knife to cut out a marzipan circle with a diameter of 26 cm. Now melt the milk and dark chocolate glazes together in a bowl over a hot water bath. Then spread enough liquid chocolate glaze over the marzipan to completely cover it. Let the chocolate layer dry. Once the chocolate icing has set on the marzipan sheet, flip it over onto another strip of cling film. If any remaining chocolate icing in the bowl has set again, melt it again. Then cover the other side of the marzipan sheet completely with chocolate icing. Allow this layer to set as well. Now turn the chocolate marzipan sheet over again and cover with chocolate icing. Repeat this process one more time, so that there are two layers of chocolate icing on each side of the marzipan sheet. Now place the chocolate marzipan sheet in the refrigerator as well. The next day, use a knife to loosen the cake from the cake ring and then remove the ring. Then, using a cake saver, place the chocolate marzipan sheet on top of the cake and, if desired, garnish with strawberries.