Roughly chop 200 g of chocolate coating. Melt with butter over a warm water bath. Chop 100 g walnuts and 50 g pistachios finely. Coarsely grate the marzipan and put it in a bowl with 175 g sugar. Add 1 egg and whisk smooth with the whisk of the hand mixer. Stir in 3 eggs one after the other.
Mix flour and baking powder. Stir the melted chocolate mixture into the marzipan egg mixture. Stir in the flour mixture and chopped nuts. Grease a saddle of venison (1100 ml capacity) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Leave to rest in the pan for 10 minutes, then turn out onto a cake rack. Let it cool down. Caramelise 100 g sugar and 2 tablespoons of water in a pan until golden. Remove from the heat. Mix in 50 g walnuts and 25 g pistachios.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Leave to rest in the pan for 10 minutes, then turn out onto a cake rack. Let it cool down. Caramelise 100 g sugar and 2 tablespoons of water in a pan until golden. Remove from the heat. Mix in 50 g walnuts and 25 g pistachios. Place on a piece of aluminium foil lightly coated with oil and allow to set. Coarsely chop 200 g of chocolate coating, melt with oil over a warm water bath. Cover the cake with the chocolate. Coarsely chop nut brittle. Spread the cake with it, let it dry
Place on a piece of aluminium foil lightly coated with oil and allow to set. Coarsely chop 200 g of chocolate coating, melt with oil over a warm water bath. Cover the cake with the chocolate. Coarsely chop nut brittle. Spread the cake with it, let it dry
2 1/2 hours waiting time