A simple but delicious cake recipe:
For the base, put salt, sugar, marzipan and the pulp of the scraped vanilla bean in a whipping kettle form and add the eggs little by little, stirring throughout. If you stir in the eggs at the same time, marzipan clumps may appear. Heat this mixture on the water bath to about 60 degrees, beating continuously.
If you let the mixture get too warm, the egg will curdle. Beat until cooled at room temperature. This will go a little faster if you set the beater on iced water one more time at a time. Allow the butter to melt and cool, but not set. Sift the flour and wheat powder together. Stir the melted butter, kirsch and sifted flour with wheat powder into the whipped marzipan mixture. Grease a round cake pan of (/) 26 cm. Place a piece of baking parchment cut out to the same size on the bottom and pour the mixture into it. Bake in a heated oven at top and bottom heat at 200 °C for about 60 minutes. (convection oven 180 °C). After baking, turn out on the spot onto a cooling rack and cool.
Remove the baking parchment and soak the cake.
For the surface, knead marzipan and powdered sugar together and roll out to the size of the cake surface. Brush the top of the cake with cherry jelly and cover with the rolled out marzipan.
Melt the couvertures separately in a water bath. Cover the cake with the milk cooking chocolate.
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