Nut Cranberry Cake with Marzipan Pistachio Cover

For the nut cranberry cake with marzipan pistachio top, first preheat the oven to 175 °C top and bottom heat.

Beat the eggs with the boiling water, then gradually add the sugar, then the ground hazelnuts. Sift the flour and baking powder over the top and gently fold in. Pour the batter into a cake springform pan (26 cm diameter), greased around the edges and lined with parchment paper, and bake for 45-60 minutes. Let cool well.

For the filling, soak the gelatin in cold water. Then whip the well precooled whipped cream until stiff. Mix the heated and dissolved gelatine with the cranberries. Set aside one third of the whipped cream. Stir the remaining 2/3 through with the cranberry-gelatine mixture and allow to set briefly in the refrigerator.

In the meantime, cut the nut sponge cake layer in half twice. Spread one half of the cranberry cream on the bottom layer. Place the second layer on top and spread with the remaining cranberry cream.

Then top the cake with the top nut layer and then spread all around with the whipped cream set aside.

Cover the top with the finished marzipan topping. If you want to make the marzipan blanket yourself, knead the marzipan paste with the powdered sugar and then roll out the marzipan thinly.

Then spread the chopped pistachios evenly over the nut cranberry cake with marzipan pistachio topping. The 12 chocolate bunnies

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