Walnut cake with vanilla cream

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 4 tbsp water, hot
• 75 g flour
• 75 g cornstarch (e.g. Mondamin)
• 2 tsp baking powder
• 90 g walnuts, finely chopped
• 75 g marzipan (raw mass), chopped
• 500 g cream
• 2 packs of cream stiffener
• 1 vanilla pod(s), pulp
• 150 g marzipan (raw mass)
• 100 g powdered sugar
• 1 bottle of cream (Lindt decorative cream)
• 1 bottle of cake icing from Lindt
• 16 cherries (cocktail cherries) or walnut halves

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Beat the egg yolks with the marzipan and sugar using a hand mixer until very foamy (6-8 minutes). Beat the egg whites with salt until stiff peaks form. Sift the flour, cornstarch and baking powder, then mix with the walnuts. Fold alternately with the beaten egg whites into the egg yolk mixture. Line the bottom of a springform pan (26 cm ø) with baking paper. Pour the mixture into the springform pan. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 35 minutes. Let stand in the oven for a further 10 to 15 minutes. Then let cool completely. Whip the cream with the cream stiffener and vanilla seeds until stiff peaks form. Cut the cooled cake base in half crosswise. Fill with 2/3 of the vanilla cream, put back together and spread evenly all over with the remaining vanilla cream. Chill for 15 minutes. Knead the marzipan with 100–150 g of powdered sugar (as needed) until smooth. Dust a work surface thickly with powdered sugar and roll out the marzipan into a circle about 2 mm thick. Remove the cake from the refrigerator. Wrap it in the rolled-out marzipan and trim off any overlapping edges. Melt the icing according to the package instructions and spread it evenly over the cake. Or divide it into 16 pieces and pipe a rosette of the decorative cream onto each piece. Place a cocktail cherry or walnut half on top. Tips: Instead of using the marzipan yourself, you can also use a pre-rolled marzipan coating (Schwartau ultra-fine marzipan coating). Instead of the cake icing, you can also melt 100 g of milk chocolate with 10 g of coconut oil in a simmering pan or over a double boiler and cover the cake with it. I personally prefer it.