Mayfly Cake with Strawberries and Marzipan

Ingredients

• 6 Eggs
• 1 pinch salt
• 120 g sugar
• 150 g flour
• 1 tsp Baking powder
• 70 g marzipan core
• 70 g powdered sugar
• 30 g ground pistachios
• 750 g fresh ripe strawberries
• 1 untreated lemon
• 8 sheets white gelatin
• 600 g plain yogurt
• 150 g sugar
• 2 packets vanilla sugar
• 200 ml whipping cream
• 8 tbsp quince jelly
• 250 ml Whipping Cream
• 1 packet stabilizer
• 3 tbsp powdered sugar
• 120 g roasted peeled almond flakes
• 2 pieces round confectionery (e.g., Toffifee, as eyes)
• 2 chocolate-coated biscuit sticks
• 1 piece licorice string (as mouth)

Instructions

1. 1.

   Preheat the oven to 175°C with top and bottom heat.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt and 1 tbsp sugar until stiff peaks form. Whisk the yolks with the remaining sugar and 2 tbsp lukewarm water for 3-4 minutes until creamy. Fold in the beaten egg whites, sifted flour, and baking powder. Line the bottom of a 26 cm springform pan with parchment paper. Pour the batter in and bake for 35 minutes until golden brown (test with a skewer). Remove, loosen the edge, and let the sponge cool.

3. 3.

   For the filling, knead the marzipan with powdered sugar and pistachios. Roll between cling film into two thin discs of 26 cm diameter. Squeeze the lemon. Soak gelatin in cold water. Whisk yogurt with sugar, vanilla sugar, lemon juice, and liqueur until smooth. Dissolve gelatin in a pot over gentle heat, stir in 2 tbsp of the cream, then fold into the remaining cream. Beat whipping cream stiff and fold it in. Wash, trim, and dice 250 g strawberries; fold them into the mixture.

4. 4.

   Cut the sponge horizontally in half. Warm quince jelly, brush thinly on each sponge base, and top with a marzipan disc. Place a ring on one base. Fill with cream, place the other sponge layer on top, press lightly, and chill for about 3 hours.

5. 5.

   Slice remaining strawberries into thin rounds. Beat whipping cream with stabilizer and powdered sugar stiff. Toast almond flakes lightly and cool. Cover the cake dome with whipped cream, sprinkle rim with almonds. Arrange strawberry slices in a roof‑tile pattern as wings and brush them thinly with leftover quince jelly. Decorate face with confectionery eyes, sticks, and licorice mouth, then serve.