Almond Marzipan Muffins

For the almond marzipan muffins, boil the whipping cream in a saucepan, melt the chocolate in it and stir in the cloves and cinnamon powder.

Put the cream in the fridge, or, even better, in front of the door in the garden, it should get very cold but not freeze.

Meanwhile, beat the beaten egg whites until very stiff and set aside. Mix the flour, sponge cake crumbs and almonds in a large bowl.

Beat the egg yolks and sugar until lighter in color. Then pour egg yolk mixture on top of flour mixture, spread beaten egg whites on top and mix gently.

Line a muffin tin with paper cups, put a tablespoon of batter in each cup, place a marzipan potato on top and cover with another tablespoon of batter.

Bake slowly over medium heat for about 20 minutes. When the cream is cold, whip it nicely with a mixer, pipe it onto the cooled almond marzipan muffins with a piping bag and top with a cherry.

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