Walnut cake with pistachio marzipan paste

Name: Walnut cake with pistachio marzipan paste
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 6 Eggs (size M); 250 g Sugar; 1 pinch Salt; 7-10 Tbsp Bowl of 1/2 untreated; 7-10 Tbsp Lemon; 125 g Flour; 1 TEASPOON Baking Powder; 125 g Cornstarch; baking paper; 200 g Marzipan raw mass; 100 g Icing sugar; 60 g Pistachio kernels; 6 sheets white gelatine; 200 g Walnut kernels; 2 (200 g each) Mugs; 7-10 Tbsp Whipped cream; 100 g Sugar; 1 package Vanillin sugar; 1 knife tip Cinnamon and; 7-10 Tbsp Cloves; 250 g Whipped cream; 150 g Walnut kernels

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

6 Eggs (size M)
250 g Sugar
1 pinch Salt
7-10 Tbsp Bowl of 1/2 untreated
7-10 Tbsp Lemon
125 g Flour
1 TEASPOON Baking Powder
125 g Cornstarch
baking paper
200 g Marzipan raw mass
100 g Icing sugar
60 g Pistachio kernels
6 sheets white gelatine
200 g Walnut kernels
2 (200 g each) Mugs
7-10 Tbsp Whipped cream
100 g Sugar
1 package Vanillin sugar
1 knife tip Cinnamon and
7-10 Tbsp Cloves
250 g Whipped cream
150 g Walnut kernels

Directions

1
Separate eggs. Beat the egg yolks and 6 tablespoons of hot water with the whisks of the hand mixer until very frothy. Gradually add 2/3 of the sugar, salt and lemon zest and beat until thick and creamy.
2
Beat the egg whites and remaining sugar until very stiff and add to the egg yolk mixture. Mix flour, baking powder and starch and sieve over the egg yolk mixture and carefully fold into the foam with a whisk. Fill the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 40-45 minutes.
3
Turn the sponge cake over onto a cake rack. Remove the paper and let it cool down. In the meantime prepare the filling. Knead marzipan and icing sugar to a smooth mixture. Chop the pistachios very finely and work into the marzipan.
4
Divide the mixture into three and roll out 3 circles (26 cm Ø) between 2 layers of foil. Soak gelatine in cold water. Coarsely chop the walnuts. Whip the cream with the whisk of the hand mixer until stiff.
5
Squeeze the gelatine and dissolve at low heat. Stir into the cream together with the sugar, vanillin sugar, cinnamon and cloves. Finally fold in the walnuts. Cut the sponge cake 2x horizontally.
6
Spread each base thinly with walnut cream and cover with a marzipan plate. Place a springform pan rim or a cake rim around the bottom cake base. Halve the walnut cream and spread between two cake bases.
7
Cover with the last floor. Chill the cake for about 1 hour. Carefully loosen the springform pan rim. Whip the cream until stiff and spread it all around the cake. Finely chop the walnuts (keep 12 pieces for decoration) and sprinkle them over the cake.
8
Decorate with whole nuts. Makes about 12 pieces.