Separate eggs. Beat the egg whites with salt until stiff, adding sugar and vanilla sugar. Stir in egg yolk. Sieve flour, starch and spice and fold in. Line a square springform pan (23x23 cm) at the bottom with baking paper. Pour in the mixture and smooth it down.
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Remove from the oven and let it cool down on a grid. Bring jelly to the boil and cook for 2 minutes. Halve the base 1 x horizontally and put one base back into the springform pan. Pour the slightly cooled jelly over it and put the second cake layer on top. Coarsely chop the chocolate coating and melt it over a warm water bath. Whip the cream until stiff. Quickly stir the chocolate coating into the cream and smooth it down on the base. Chill for about 1 hour. Dust the work surface with a little icing sugar and roll 350 g marzipan on top (23x23 cm) Place on the mousse. Chill for another hour.
Whip the cream until stiff. Quickly stir the chocolate coating into the cream and smooth it down on the base. Chill for about 1 hour. Dust the work surface with a little icing sugar and roll 350 g marzipan on top (23x23 cm) Place on the mousse. Chill for another hour. Melt the glaze in a water bath. Remove the cake edge. Place the cake on a grid and coat/coat with glaze. Put it in a cold place. Colour the remaining marzipan green, roll out and cut out the holly leaves. Decorate cake with marzipan leaves and wine gum
Melt the glaze in a water bath. Remove the cake edge. Place the cake on a grid and coat/coat with glaze. Put it in a cold place. Colour the remaining marzipan green, roll out and cut out the holly leaves. Decorate cake with marzipan leaves and wine gum