Marzipan Cake

Preheat the oven to 180 °C.

Melt butter in a small saucepan and let cool slightly.

Beat the eggs in a mixing bowl with a mixer at the highest level until frothy. While stirring, sprinkle in sugar mixed with vanilla sugar, then beat the mixture for 2 minutes.

2 minutes

Combine the flour, baking powder and almonds. Stir in briefly at the lowest setting, then stir in the butter briefly.

Spread the batter in a springform pan.

Bake in the oven for 30 minutes.

30 minutes

Let the cake base cool and cut twice horizontally. Place one of the cake bases on a cake platter.

Stir the jam until smooth and spread on the bottom cake base.

Place the middle cake base on top of the jam, and press gently to secure the layers.

Cut the marzipan into small pieces and place in a mixing bowl. Add the bitter almond flavor, sugar, and water, and stir until smooth with the mixer.

Whip the cream with pectin stiffly according to the package instructions. Mix in the marzipan.

Spread about ¾ of the cream on the middle cake layer, and put the final layer on top.

Spread the cake completely with the remaining cream. Place the cake in the fridge for at least 3 hours.

3 hours

Place a piece baking paper on a large plate.

Crush the couverture and melt it in a bowl over a water bath. Mix the almonds with the chocolate coating.

Spoon 16 small dollops of the almond-chocolate mixture on the baking paper, and keep in the fridge until the chocolate has set.

Sift powdered sugar and knead into the marzipan. Roll out the marzipan mixture into a round flat disc (Ø=36 cm).

Drape the marzipan over the cake. Press the marzipan onto the edge of the cake. Cut off any excess marzipan.

Prepare cream and transfer to a piping bag. Decorate the cake with cream.

Place almond slivers on top and place the cake in the fridge until ready to serve.