Cherry Marzipan Cake

For the cherry-marzipan cake, separate the eggs and beat the egg whites until stiff. Beat the yolks, powdered sugar and water until thick and creamy. Mix flour with baking powder and mix well. Fold in the snow bit by bit.

Pour the cake mixture into a greased springform pan and bake in the oven at 180° C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool and remove it from the springform pan.

For the cream, whip the whipped cream with the powdered sugar until stiff. Drain the cherries well and cut them into small pieces (save the juice). Heat the marzipan with the cherry juice so that the marzipan becomes soft.

Allow the marzipan-cherry juice to cool well. Stir the gelatine, cherries and cold cherry-marzipan juice into the whipped cream. Cut the base 1x in half, place a springform ring around the cake and spread the cream on the base.

Place the lid on top and refrigerate for approx. 4 hours. Cut the marzipan and cover the cake with it. Decorate as desired at the end.

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