Marzipan Cake

Instructions

Heat the oven to 180 °C. Melt the butter in a small saucepan and let it cool slightly. Beat the eggs with a mixer at top speed until frothy, then sprinkle in the sugar mixed with the vanilla sugar and beat for 2 minutes.

Mix the flour, baking powder and ground almonds, and stir them into the eggs briefly on the lowest setting. Stir in the cooled butter just until combined, spread the batter in a springform pan, and bake for 30 minutes.

Let the cake cool, then cut it horizontally twice to make three layers. Put one layer on a cake platter, stir the jam until smooth and spread it over that layer, then set the middle layer on top and press down gently.

Cut the 75 g of marzipan into small pieces in a mixing bowl. Add the almond flavor, the tablespoon of sugar and the water, and mix until smooth. Whip the 600 ml of cream with the pectin until stiff, following the package directions, then mix in the marzipan.

Spread about three quarters of the cream over the middle layer and add the final layer. Cover the whole cake with the remaining cream and chill for at least 3 hours.

Line a large plate with baking paper. Crush the couverture, melt it in a bowl over a water bath, and stir in the chopped almonds. Spoon 16 small dollops onto the paper and chill until set.

Sift the powdered sugar and knead it into the 350 g of marzipan. Roll the marzipan into a flat round about 36 cm across, drape it over the cake, press it against the sides and trim off the excess.

Prepare the whipped cream with the creamer, put it in a piping bag and decorate the cake. Top with the almond slivers and keep the cake in the fridge until serving.