Walnut marzipan cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 1 pinch of salt
• 100 g flour
• 34 g cornstarch
• 1 ½ tsp baking powder
• 200 g walnuts
• 700 g whipped cream
• 2 packets of vanilla sugar
• 130 g jam (red currant jam)
• 1 marzipan blanket (28 cm) or
• 200 g marzipan paste and
• some powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

delicious nut-cream cake covered with a marzipan layer

Separate the eggs and beat the egg yolks with sugar until white and foamy. Stir in the flour, baking powder, 1-2 tablespoons of water, and cornstarch. Beat the egg whites with a pinch of salt until stiff and carefully fold in. Line the bottom of a 26 cm springform pan with baking paper. Spread the batter evenly on top and bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 20 minutes. Loosen the sides of the springform pan and let the base cool. Then remove from the pan and cut in half horizontally. Roughly chop 75g of walnuts, set aside 6 walnuts, and finely grind the remaining walnuts. Whip 600g of cream until stiff, gradually adding the vanilla sugar. Fold in the ground nuts. Spread the bottom layer with half of the nut cream. Place the second layer on top and spread with blackcurrant jam. Spread the cake all over with the remaining nut cream. Unroll the marzipan sheet and cut off a 1 cm wide border around the edge. Alternatively, knead the marzipan with a little powdered sugar, roll it out between two sheets of cling film, and cut out a circle about 27 cm in diameter. Carefully place the sheet on the cake, pressing down lightly. Decorate the bottom edge with the chopped walnuts. Whip 100 g of cream until stiff, fill a piping bag with a star nozzle, and decorate the cake with tufts. Halve the six walnut kernels and place one half on each tuft. Refrigerate the cake until ready to serve.