Marzipan cake with nut cream

Ingredients

Directions

1. 1

   Separate the eggs for the floor. Beat the egg whites with the whisk of the hand mixer until stiff, adding sugar and salt. Stir in the egg yolks. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove from the oven, place on a cake rack, immediately remove from the edge of the springform pan and allow to cool. Remove from the tin, remove baking paper and cut through 1x horizontally. Grind 75 g walnuts finely in the universal chopper. Coarsely chop 75 g walnuts. Whip 600 g cream with the whisks of the hand mixer until stiff, allow vanilla sugar to trickle in. Fold in ground nuts. Spread the bottom layer with almost half of the nut cream. Place the second cake layer on top and spread with currant jam. Spread the rest of the nut cream on top and coat the edge and lid of the cake with it. Unroll the marzipan cover and cut off about 1 cm all around.

3. 3

   Whip 600 g cream with the whisks of the hand mixer until stiff, allow vanilla sugar to trickle in. Fold in ground nuts. Spread the bottom layer with almost half of the nut cream. Place the second cake layer on top and spread with currant jam. Spread the rest of the nut cream on top and coat the edge and lid of the cake with it. Unroll the marzipan cover and cut off about 1 cm all around. Carefully place the cover on the cake and press down lightly. Put 1 teaspoon of chopped walnuts aside for decorating the tuffs. Decorate the bottom edge of the cream with the remaining chopped walnuts. Whip 100 g cream with the whisks of the hand mixer until stiff, fill into a piping bag with star-shaped spout and decorate the cake with tuffs. Sprinkle with nuts put aside and decorate with walnut halves

4. 4

   Carefully place the cover on the cake and press down lightly. Put 1 teaspoon of chopped walnuts aside for decorating the tuffs. Decorate the bottom edge of the cream with the remaining chopped walnuts. Whip 100 g cream with the whisks of the hand mixer until stiff, fill into a piping bag with star-shaped spout and decorate the cake with tuffs. Sprinkle with nuts put aside and decorate with walnut halves

5. 5

   1 1/2 hours waiting time