Margarethen Cake

Ingredients

• 6 Eggs
• 200 g soft butter
• 100 g marzipan paste
• 1 orange (untreated)
• 0.5 Vanilla bean
• 140 g sugar
• 80 g cornstarch
• 120 g flour
• butter (for the pan)
• breadcrumbs (for the pan)
• 150 g apricot jam
• 200 g powdered sugar
• 1 tbsp orange juice
• 3 tbsp orange liqueur
• 100 g marzipan paste
• 50 g powdered sugar
• yellow food coloring (as desired)

Instructions

1. 1.

   Preheat the oven to 180 °C. Grease a bundt or springform pan with butter and dust it with breadcrumbs.

2. 2.

   Separate the eggs. Beat the egg whites into stiff peaks and set aside cold.

3. 3.

   Cream the butter until smooth. Gradually fold in marzipan pieces, grated orange zest, vanilla bean pulp, and sugar. Gently fold the meringue into this mixture. Sift together cornstarch and flour, then sift over the batter and fold lightly. Pour the batter into the prepared pan, level the surface, and bake for 45–60 minutes until golden brown. Let the cake cool slightly.

4. 4.

   For the glaze, first heat the apricot jam until it nearly boils, brush it over the warm cake, and let it set for about 30 minutes to dry a bit.

5. 5.

   Whisk sifted powdered sugar with freshly squeezed orange juice and orange liqueur; drizzle this glaze over the cake.

6. 6.

   To decorate, knead marzipan paste with sifted powdered sugar and optional food coloring. Roll out evenly, cut into petal shapes matching the pan’s size, and arrange them on top of the cake. Secure the petals with a small dab of glaze if desired.