Marzipan Cake

A great cake recipe for any occasion:

50 g 10 eggs 500 g butter, soft 1 Unbeh. lemon,abger. Peel of it 125 g flour 125 g cornstarch 200 g lemon jam 200 g dark cooking chocolate.

Finely grind two thirds of the pitazia. Blanch (scald) the almond kernels with boiling hot water, cool a little and squeeze them out of the skin, then rub them dry and grind them finely as well.

Cut 2/3 marzipan into pieces, knead them together with powdered sugar (1) and the ground pistachios. Put the pistachio marzipan aside in 4 portions.

Preheat the oven to 250 °C. Grease the cake springform pan with butter.

Separate the eggs into yolks and egg whites. Cream the butter with the sifted powdered sugar (2). Gradually add the yolks and the lemon zest. Mix the flour with the cornstarch and the ground almonds. Whip the egg whites to stiff peaks and fold into the butter mixture with the almond and flour mixture.

Pour 2 tablespoons of batter into the pan and spread apart with a cake brush. Bake the batter layer in the oven on the top rack for 5 minutes until golden brown.

Again spread 2 tbsp of dough evenly on the baked layer and bake until golden, also the third layer of dough. Spread 1 tablespoon of lemon jam evenly on top, roll out a part of the pistachio marzipan between plastic wrap to the size of the mold and place it on top of the jam. Spread 2 tablespoons of dough on top. Bake the layer again for 5 minutes.

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