Christmas Marzipan Cake

Ingredients

• 6 Eggs
• 120 g raw cane sugar
• Salt
• 160 g spelt flour type 1050
• 20 g cornstarch
• 80 g orange marmalade (4 tbsp)
• 300 g marzipan core
• 1 Organic Orange
• 240 ml milk (3.5% fat)
• 0.5 packet vanilla pudding powder
• 2 tbsp ground almonds
• 100 g powdered sugar from raw cane sugar
• 50 g cocoa powder
• 100 g roasted almond slivers

Instructions

1. 1.

   Separate the eggs for the batter and beat the yolks with 50 g raw cane sugar until frothy. Whisk the egg whites with a pinch of salt, add 30 g raw cane sugar in a slow stream and continue beating until the mixture shines and forms stiff peaks. Fold the meringue into the foamy mixture, sift the flour mixed with 15 g cornstarch over it, and gradually fold everything together.

2. 2.

   Place three round baking frames (26 cm diameter) on baking trays, divide the batter into thirds, fill each frame with one third of the dough and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 20 minutes.

3. 3.

   Remove the cakes from the frames, let them cool completely and spread 2 tbsp orange jam evenly over each.

4. 4.

   Grate 100 g marzipan finely. Wash the orange hot, pat dry, grate its zest and squeeze out the juice. Warm the juice together with the zest and half of the grated marzipan. Dissolve the remaining cornstarch in cold water, stir it into the marzipan mixture, bring to a boil while stirring, then remove from heat. Transfer to a bowl and let cool.

5. 5.

   Whisk 2 tbsp milk with the pudding powder. Bring the remaining milk with the rest of the raw cane sugar to a boil in a pot and slowly pour in the pudding milk. Boil while stirring, then remove from heat. Add the remaining marzipan and ground almonds and stir. Pour the pudding into a bowl, dust with powdered sugar and let cool.

6. 6.

   Place one sponge layer on a cake plate, secure it with a ring, spread the marzipan pudding over the base. Top with another sponge layer and spread orange marzipan over it. Finish with the last sponge layer. Roll out the remaining marzipan to match the size of the cake and cover the top surface. Mix powdered sugar with 2–3 tbsp milk and spread over the marzipan surface, smoothing it. Mix cocoa powder with the remaining milk, drizzle in a spiral pattern on the glaze and let dry. Release the cake ring, spread jam around the edge, decorate with almond slivers and refrigerate for at least an hour. Serve cut into pieces.