Spaghetti Cake

Ingredients

Directions

1. 1

   For the dough, beat the fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in.

2. 2

   Add cream. Fill the dough into a greased, flour-spread fruit base mould (30 cm Ø, measured at the top) and smooth it down. Bake the base in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

3. 3

   Remove the cake from the oven, let it cool on a grid and then turn out of the mould. Mix cream and milk for the pudding. Take off four tablespoons, put them in a small bowl and mix them with sugar and pudding powder until smooth.

4. 4

   Put the rest of the cream milk in a pot and bring to the boil. Stir in the pudding powder and bring to the boil while stirring. Spread the cream pudding evenly on the cake base. Let the pudding cool down.

5. 5

   For the spaghetti, mix marzipan, icing sugar and liqueur with the whisk of the hand mixer. Put it into a potato press and press it onto the cooled down pudding. Pour sauce over it and sprinkle with almonds.

6. 6

   If desired, serve decorated with lemon balm.