A simple but delicious cake recipe:
Crumble 150 g of marzipan paste, mix with 3 tbsp of hot water, then add egg yolks and 50 g of sugar and beat until creamy. Whip the egg whites and 1 pinch of salt with a mixer until stiff. Fold in egg whites first, then sifted flour, cornstarch and baking powder. Spread the sponge mixture into a cake springform pan (26 cm 0) lined with parchment paper and bake.
Circuit: 170 to 190 °C , 2nd slide bar v. U.
160 to 180 degrees , convection oven 35 to 40 min.
Set aside 12 sour cherries (preferably with stems). Clean the remaining cherries, rinse, pit and drain well in a colander. Cut sponge cake once diagonally, drizzle each bottom with 2 tbsp almond liqueur. Place the bottom cake layer again in the cake springform pan.
Boil cherry juice with 25 g sugar and cake glaze according to package instructions, fold in cherries and pour onto the bottom in the mold. cool. Roast almond kernels in a frying pan without fat, turning until golden.
Whip the cream and 25 g sugar with a mixer until stiff. Spread half on the compote, place the second cake layer on top. Spread the other half of the whipped cream all around the cake and garnish.
Roll out 100 g marzipan paste between 2 layers of cling film, cut out small flowers, dust with cocoa, garnish the cake with almond flakes, marzipan flowers and cherries, and place on the cake.