Marzipan Nougat Cake

Beat egg yolks with water, sugar and vanilla sugar until creamy.

Whip egg whites until stiff, add to yolk cream form. Mix flour, cornstarch and baking powder, add hazelnuts and Orange-Back. Gently fold everything into the egg mixture.

Bake the dough in a cake springform pan (diameter 26 cm, spread the bottom with parchment paper) at 180 °C for 25 to half an hour, cool and cut twice horizontally.

For the filling, cream butter. Make vanilla pudding according to instructions and cool. Stir pudding by tablespoonfuls into butter. Allow nut nougat to melt and fold in as well. Fill the cake with the nougat mixture.

Thinly coat the edge and the top layer Knead the marzipan paste with the powdered sugar, roll out to a circle of 30 cm ø and place over the cake.

Garnish the cake to taste, e.g. with cherries or marzipan fruits.

We wish you good luck!

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