For the Mother’s Day Walnut Cake in a flowerpot, coarsely chop the walnuts. Place sugar, butter, vanilla sugar, salt, eggs and milk in a wide bowl.
Combine flour and baking powder and add. Mix ingredients with electric mixer on high speed for 4-5 minutes. Fold in the walnuts and chocolate chips briefly.
Place a circle cut out of baking paper on the bottom of each clay pot. Grease the flower pots (10 cm) and lightly flour them. Pour the dough into the flower pots and bake in a preheated oven at 175 degrees for about 45 minutes.
In the meantime, knead marzipan with 75 g powdered sugar. Color one half pink and the other half pink. Roll out the marzipan between 2 cut open freezer bags to a thickness of 1 cm and cut out flowers or hearts to taste. Stick them on wooden skewers.
Mix the remaining powdered sugar with orange juice.
Let the cake rest for 5 minutes after baking, then carefully remove and let cool.
Cover the top with icing and top all around with walnut kernels. Carefully insert the flower or heart skewers into the cake. Tie a bow around the cake.
Serve the Mother’s Day walnut cake in a flowerpot.