A simple but delicious cake recipe:
(*) For a cake springform pan of about 24_cm in diameter Preheat the oven to 200 °C.
Cover the bottom of the cake pan with parchment paper. Lightly butter the edges and dust with flour.
Beat eggs and sugar to a light, thick cream. Sift flour, cornstarch, and baking powder into the egg mixture and stir in thoroughly.
Pour the mixture into the prepared springform pan and bake in the middle of the heated oven for about thirty minutes.
Take out and leave in the form for ten minutes. Carefully loosen the edge and put the sponge on a plate.
For the cream, soak the gelatine in cold water.
Beat the egg yolks and sugar (1) to a light, thick cream. Stir through the cream (1) and cornflour, bring to the boil and stir for three to four minutes. Pour into the egg cream. Return everything to the frying pan and bring to a boil, stirring just before boiling. Immediately pour into a large enough bowl.
Squeeze the gelatine well and stir into the hot cream. Cool.
Whip the cream (2) with the vanilla sugar and sugar (2) until stiff. Stir the vanilla cream until smooth and mix the cream in portions into the cooled but not yet stiff cream.
Roll out the marzipan thinly between cling film. Cover with plastic wrap and set aside.
Line a semicircular baking dish, which is slightly larger in diameter than the cake pan, with plastic wrap.