Note: If a large loaf pan or a 26 cm diameter springform pan is used, the ingredients increase to 500 g of marzipan and 8 eggs.
Tear the room-warm marzipan into small pieces and place half of it in a bowl. Add two eggs and then briefly mash everything with a fork. Add the rest of the marzipan and continue to mash.
Then mix the mass with the dough hook of the mixer. Then, while still stirring, add two eggs at a time and then also the last egg. Stir until a homogeneous, slightly thick dough is formed. Finally whisk again briefly with the whisk of the mixer.
Lightly grease a springform pan and pour in the batter.
Bake it for ten minutes in a preheated oven at 160 degrees (circulating air 140 degrees).
Then reduce the temperature to 130 degrees (110 degrees with convection) and bake for another 35-40 minutes. Do the chopsticks test at the end of the baking time.
NOTE: If you are using a loaf pan, make a small cut in the middle of the top of the cake (so that it does not tear) after 10-15 minutes.
Take the baked cake out of the oven and let it cool down in the tin.
The cake can now be served or - optionally - decorated a little beforehand. For this e.g., Liquify cake icing and design the top with an irregular, bizarre pattern.
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