A simple but delicious cake recipe:
Drain and seed the ringroot (use the juice elsewhere).
For the shortcrust, separate the eggs. Keep the egg whites in a bowl, you will need them later. Then put all the ingredients except the water (and the egg white) in a large enough bowl and mix with a mixer until you have a crumbly dough. Add a tablespoon of the cold water and stir in. Remove 1/3 of the dough and set aside for the crumble topping. Pour the water into the remaining dough and knead it with the dough hook of the hand mixer to a rollable dough.
Preheat the oven to 170 °C convection oven. Prepare a baking tray and lay a piece of parchment paper the size of the tray on the surface. Form the dough on the parchment paper and roll it out evenly. Place the paper with the dough on the baking tray and pre-bake for ten minutes.
In the meantime, cut the raw marzipan into small pieces and roll them into balls about half a centimeter in diameter. Spread these marzipan balls evenly on the pre-baked dough.
For the curd mixture, separate the eggs and pour the egg white to the previously left egg white. Later, mix butter, sugar and egg yolks until very creamy. Then add lemon zest, vanilla pudding powder, semolina and curd and whip again until creamy. Whip the egg whites until stiff and fold into the curd mixture. This quantity
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