Easter nut cream cake

Name: Easter nut cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 100 g Hazelnut brittle; 200 g Apricot Jam; 750 g Whipped cream; 2 packages Cream stabiliser; 100 g ground hazelnuts; 350 g Marzipan raw mass; 75 g Icing sugar, mint; 7-10 Tbsp Marzipan eggs and bunnies

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
100 g Hazelnut brittle
200 g Apricot Jam
750 g Whipped cream
2 packages Cream stabiliser
100 g ground hazelnuts
350 g Marzipan raw mass
75 g Icing sugar, mint
7-10 Tbsp Marzipan eggs and bunnies

Directions

1
Beat the eggs, sugar, vanillin sugar and salt for approx. 5 minutes until creamy. Sift flour, starch and baking powder into the mixture and fold in. Fold in 50 g brittle. Pour the dough into a springform pan (26 cm Ø) greased only at the bottom. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 20 minutes. Cooling down
2
Divide the bottom twice. Spread the 1st and 2nd base with 75 g jam each. Whip cream and firming agent until stiff. Put 2 tablespoons aside for decorating. Fold the nuts into the rest of the cream. Spread 1/3 of it on the 1st base. Place 2nd cake base on top, decorate with
3
Spread 1/3 nut cream. 3. place the base on top. Spread the rest of the cake with nut cream
4
Knead marzipan and icing sugar. Roll out round (approx. 34 cm Ø). Wrap the cake with it. Spread the edge with 50 g jam, press on the rest of the brittle. Decorate the cake with cream tuffs, mint and marzipan eggs and bunnies