Marzipan Cake

For the marzipan cake, first coat a cake pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat the oven to 160 °C (top and bottom heat). Sift flour and baking powder and mix with grated almonds. Beat the eggs, chopped marzipan, salt, vanilla sugar, lemon and orange zest until fluffy (at least 10 minutes) and fold the flour mixture into the mixture. Gently fold in Kronenöl Spezial with fine butter flavor and pour into springform pan. Bake in the oven on the middle shelf for approx. 35 min. Leave to cool in the cake tin for approx. 1 hour.For the marzipan cream, whip the whipped cream and chill. Soak gelatine in cold water. Bring milk, honey and finely chopped marzipan to the boil. Blend finely with a hand blender for a few minutes. Beat the egg yolks and slowly stir 100 ml of the hot milk-marzipan mixture into the egg yolks. Pour in the remaining milk-marzipan mixture, empty back into the cooking vessel and stir over low heat until the mixture is creamy. Squeeze gelatin well, dissolve in warm amaretto, add to cream and stir until cold. Fold in whipped cream, pour onto cooled cake base and smooth, chill for about 5 hours. For the garnish, spread the marzipan roses with the leaves on the marzipan cake.

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