Marzipan nut cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 100 g sugar, vanillin sugar and 1 tablespoon hot water until creamy. Beat the egg whites until stiff, then slide on top. Sift the flour and cornflour over the egg whites and fold in.

2. 2

   Grease the bottom of a springform pan (24 cm Ø). Pour in the dough. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 25 minutes. Let it cool down. Roast the hazelnuts in a pan without fat, let cool down.

3. 3

   Soak the gelatine. Cut the sponge cake once. Place a cake ring or the edge of a springform pan around the bottom cake base. Whip 2 cups of cream until stiff. Gradually add 1 tablespoon of sugar.

4. 4

   Fold dissolved gelatine and nuts into the cream. Spread on the cake base, cover with the top layer. Chill for 1 hour. Knead marzipan and sieved icing sugar (leave a little to roll out).

5. 5

   Dust a large piece of aluminium foil with some icing sugar. Roll out the marzipan to a circle of about 38 Ø cm. Whip the remaining cream and sugar until stiff. Loosen the cake ring. Spread the cake with 1/3 of the cream.

6. 6

   Place the marzipan cover on top with the help of the foil and press on carefully. Cut off protruding edges. Spray the remaining cream onto the cake in patches. Decorate with nuts. Makes about 12 pieces.