Summary

Ingredients

• 100 g marzipan raw mixture
• 200 g butter

For the dough:

• 200 g flour, wheat flour
• 3 teaspoons baking powder
• 1 point pudding powder, vanilla
• 200 g suar
• 1 point vanilla sugar
• 4 egg (s)
• 1 point rum flavor (Finesse Jamaica)
• 100 ml whipped cream
• 150 g hazelnuts, round and roasted

For covering:

• 1 ½ point pudding powder, vanilla
• 750 ml milk
• 75 grams sugar
• 50 g butter

For painting:

• 400 ml whipped cream
• 2 point cream stabilizer
• 100 g dark chocolate
• 12 confections (seafood pralines)

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Instructions

1. Cut the marzipan into small pieces. Melt butter and marzipan over low heat, allow to cool.
2. For the dough, mix flour and baking powder, mix with custard powder, sugar and vanilla sugar. Add eggs, butter and marzipan mixture, flavoring and cream and mix well with a mixer. Add the hazelnuts.
3. Fill the dough into a springform pan (26 cm diameter, greased base) and bake in the preheated oven at 180 ° C for about 45 minutes.
4. Let the cake stand in the mold for about 10 minutes, remove it from the mold and let it cool on a wire rack.
5. For the topping of pudding powder, milk and sugar, make a pudding according to the instructions on the packet. Stir in butter immediately. Cut the base twice horizontally, place a cake ring around the bottom and spread half of the pudding on top. Place the middle base, brush with the remaining pudding and place the top base. Let the cake cool down.
6. To coat, whip the cream with the cream stiffener until stiff, coat the edge and the surface of the cake with it.
7. Chop the chocolate, stir in a saucepan in a bain-marie over low heat and sprinkle with it on the surface of the cake. Garnish with pralines.