Marzipan Fruit Tart

Preheat the oven to 225 °C , G-kitchen stove level 4.

Separate the eggs, whisk the egg yolks with hot water until creamy.

Stir in sugar and vanilla sugar and whip until sugar is completely dissolved. The mixture must be thick and fluffy.

In another farling, whip the egg whites until very stiff and mold onto the foam mixture.

Sift the flour, cocoa and baking powder over it and mix everything together loosely.

Spread the dough in a cake springform pan lined with aluminum foil or greased parchment paper or on a baking sheet. Bake in the heated oven, then cut once horizontally after cooling.

Knead together the marzipan paste and the rum or juice of a lemon, roll out between two sheets of aluminum foil to the size of the cake.

Place the sheet between the bases and press firmly, then place on a cake plate form and the ring of the cake springform pan around it.

Place the drained fruit, some of which has been cut into pieces, on top of the cake in a colorful mixture.

Prepare cake glaze and fruit juice according to package directions, cool a little. Pour one layer over the fruit and let it set, then pour the rest over it.

Chill the cake well in the refrigerator. Carefully remove the ring of the cake springform pan and bring the cake to the table covered with stiffly whipped sweet whipped cream.

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