Dough: Beat butter and 150 g sugar until thick and creamy. Gradually add the yolks and continue beating. Whip egg whites and 125 g sugar to egg whites and fold into butter-egg mixture. Sift flour and wheat powder and carefully work into the mixture. Preheat the stove to 220 degrees.
With a pencil, draw 6 rings of 26 cm ø on parchment paper and cut them out generously. Turn paper to the other side and place on a baking sheet lined with parchment paper. Brush the quantity on the drawn rings thinly and smoothly. The 6 bottoms must be baked hot and quickly according to color or the cake will be too dry. After baking, remove the bottoms from the baking sheet on the spot and cool.
Filling: boil 600 ml of white wine with juice of one lemon, marzipan, vanilla pulp and grated. Mix sugar, wheat powder, egg yolk and 50 ml white wine until smooth and thicken the boiling white wine with it.
Cake structure: Place a ring of 26 cm ø around a base. Brush a little hot white wine mixture, place another base on top and press lightly until smooth. Again brush a tiny bit of filling and place next bottom until all the filling and all the bottoms are assembled. Cool the cake to room temperature.
Frosting: heat cooking chocolate on a water bath, let it melt and cool again to 29 °C. Dilute the tempered cooking chocolate a little with vegetable oil and coat the cake with it.
Garnish: mix the marzipan with the powdered sugar.
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