Marzipan nut cake

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate ##eggs##. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding sugar and 1 vanillin sugar. Fold in the egg yolks one at a time. Sift flour, starch and baking powder on top and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 30-35 minutes. Let cool down

2. 2

   ##toast nuts## without fat, cool them down. Sift icing sugar onto a work surface and knead with ##marzipan## with your hands. Shape half into a ball, roll out to a circle (25 cm Ø) between foils. Roll out the rest between the foil to a thickness of 2-3 mm, cut out approx. 40 stars of different sizes (5-9 cm Ø)

3. 3

   Cut the cake base 2x horizontally. Spread the bottom cake base with jam. Whip the cream until stiff, while trickling in 3 vanilla sugars. First add liqueur, then the nuts

4. 4

   1⁄3 Spread cream on the jam layer. 2nd base and then, using one foil, place the marzipan circle on top and remove the foil. Spread the cream with 1⁄3. 3. place the base on top. Spread the rest of the cream on the cake. Press the brittle to the bottom edge of the cake. Decorate the cake with the stars, refrigerate for 2-3 hours. Dust with icing sugar and cinnamon shortly before serving

Nutrition Facts

KCAL
460 kcal

CARBS
44 g

FATS
27 g

PROTEINS
7 g