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🍽️ Easter Cake with Marzipan Chicks

820 kcal · 30 min · 4 servings

Ingredients

• 150 g dark chocolate coating
• 6 eggs
• 175 g sugar
• 1 vanilla pod (seeds)
• 1 tbsp cornstarch
• 1 tbsp cocoa powder
• 125 g flour
• 1 tsp baking powder
• 1 jar cherries (drained weight: 350 g)
• 1 tbsp cornstarch
• 1 tbsp sugar
• 1 packet vanilla pudding powder
• 500 ml milk
• 1 pinch salt
• 5 tbsp sugar
• 250 g mascarpone
• 0.125 l egg liqueur
• 100 g marzipan raw mass
• yellow food coloring
• almond slices (and slivers)
• 0.5 l whipping cream
• 1 packet whipping cream stabilizer
• 2 packets vanilla sugar
• 50 g toasted almond slices
• 3 tbsp chopped pistachios
• small colorful sugar decorations
• 200 g marzipan raw mass
• 1 tbsp almond slices
• 1 tsp almond slivers
• 8 small sugar pearls

Instructions

1. 1. Melt the chopped chocolate over a pot of hot water.
2. 2. Separate the eggs. Beat the egg yolks with the sugar until frothy.
3. 3. Add the vanilla paste and the cooled, liquid chocolate to the egg yolk mixture.
4. 4. Stir in the starch, cocoa powder, flour, and baking powder.
5. 5. Beat the egg whites until stiff.
6. 6. Gently fold the egg whites into the batter.
7. 7. Grease the bottom of the springform pan.
8. 8. Pour the batter into the pan and smooth the top.
9. 9. Bake the base in the preheated oven at 175 degrees C on the middle rack for 25 to 30 minutes.
10. 10. Perform the toothpick test to check for doneness.
11. 11. Remove the base from the oven and let it cool slightly.
12. 12. Carefully loosen the edge from the pan with a thin knife.
13. 13. Turn the base out onto a wire rack and let it cool completely.
14. 14. Let the base rest for at least 2 hours.
15. 15. Slice the cake horizontally in half.
16. 16. Place a cake ring around one of the cake bases.
17. 17. Drain the cherries and catch the juice.
18. 18. Mix the starch with a little cherry juice until smooth.
19. 19. Bring the remaining juice and sugar to a boil.
20. 20. Stir in the starch mixture and bring it to a boil briefly.
21. 21. Fold in the cherries and let the mixture cool down.
22. 22. Whisk the pudding powder with a little milk.
23. 23. Bring the remaining milk, salt, sugar, and mascarpone to a boil.
24. 24. Stir in the pudding milk and bring it to a boil while stirring.
25. 25. Remove the pan from the heat and stir in the liqueur.
26. 26. Spread the cooled cherries over the cake base.
27. 27. Spread the warm pudding cream over the cherries.
28. 28. Place the second cake layer on top.
29. 29. Place the cake in the refrigerator for about 3 hours.
30. 30. Color the marzipan yellow with food coloring.
31. 31. Shape 14 large and 14 small balls from the marzipan.
32. 32. Attach the balls to form the chicks.
33. 33. Use almond slices and slivers for the beaks and wings.
34. 34. Divide the marzipan mass into three parts.
35. 35. Shape two large balls from two-thirds of the mass.
36. 36. Shape four small balls from the remaining third.
37. 37. Stack the balls on top of each other.
38. 38. Press sugar pearls into the heads as eyes.
39. 39. Insert almond slivers as beaks and almond slices as wings into the body.
40. 40. Beat the cream with cream stabilizer and vanilla sugar until stiff.
41. 41. Coat the entire cake with the cream.
42. 42. Sprinkle the cake with toasted almonds.
43. 43. Decorate the cake with the marzipan chicks, pistachios, and sugar eggs.

Nutrition per serving

• kcal: 820
• Protein: 12 g · Fett/Fat: 48 g · Carbs: 82 g