Hazelnut Marzipan Cake with Gooseberries

Hazelnut marzipan cake with gooseberries is a delicious cake recipe for one the summer.

For the sponge cake, separate the eggs and beat the egg yolks with sugar and vanilla sugar until creamy. Whip the egg whites until stiff and add to the egg yolk cream. Mix the hazelnuts and the grated chocolate and carefully pour over the snow. Gently fold everything in with a whisk. Divide the mixture into thirds: place one third in a greased, lightly floured springform pan and spread smoothly. Bake in a heated oven (middle shelf) at 180 °C for about 15 minutes. While still hot, place on a cooling rack and allow to cool.

Repeat the process twice and bake two layers of the remaining dough in the same way and leave to cool.

Poach fresh gooseberries in sugar water to taste. Then drain them in a sieve, collecting the juice.

For the filling, whip the whipped cream, powdered sugar and cream stiffener until stiff. For the decoration, remove 4 tablespoons of whipped cream, place in a piping bag and refrigerate.

Cook 1 packet of cake glaze with a quarter of the gooseberry juice and 1 tsp sugar according to instructions.

Mix in the gooseberries and spread well and evenly on the hazelnut base. Spread a third of the whipped cream on top. Spread the remaining two layers with a third of the whipped cream as well, place them on top of each other and cover the edge of the cake with whipped cream all around.

For the marzipan top, spread the

Preparation Tip:

If you like, you can also add fresh lemon balm leaves just before serving.

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