Kumquat Yogurt Cake with Marzipan

A great cake recipe for any occasion:

Whip egg whites and water until very stiff. Add sugar and zest while beating. Set appliance to lowest speed, fold egg yolks lightly into mixture and fold in mixture of baking powder, cornstarch, flour and almond kernels. Finally, fold the fat into the sponge mixture. Fill the mixture into a cake springform pan (Dm 26 cm) greased only at the bottom and bake in a heated oven at 200 degrees (gas mark 3, convection oven 170 degrees) for 15-20 minutes. After baking, remove from the edge and cool in the form.

Spread the base with jam. Knead marzipan mass with powdered sugar, roll out thinly between freezer foil, cut out a circle the size of the cake base (use a cake ring) and place on the cake base. Rinse kumquats and cut into thin slices. Mix sugar, yogurt, vanilla sugar and orange liqueur. Stir the soaked, squeezed and dissolved gelatin into the yogurt mixture. Once the mixture starts to stiffen, fold in 4/5 of the kumquats and the whipped cream until stiff. Pour the yogurt and kumquats mixture onto the cake base and smooth it out (place the cake ring in front of the base). Place the cake in the refrigerator to set. Remove the cake ring and garnish the cake with the remaining marzipan (cut out shapes, e.g. stars), kumquat slices and hazelnut brittle. (On each piece a little star and a kumquat, and kumquats around the bottom edge, brittle on top and around the edge) (sounds seh

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