Lübeck marzipan cake with walnuts

Bring together the butter, 50 g sugar, 125 g flour and 1 egg into a dough. Cover and chill for at least 30 minutes. Heat the conventional oven to 180 °C. Roll a 26 cm disc on the worktop dusted with 10 g flour. Place in a paper-lined springform tin, prick and bake for about 15 minutes. Cool and unmould.

Whisk 3 eggs with the lukewarm water until foamy. Gradually add 125 g sugar and beat until thick ribbons form. Sift in 125 g flour and fold gently. Line the cooled tin again and bake at the same temperature for about 20 minutes. Cool completely, unmould and split horizontally into 2 layers.

Chop the chocolate and melt over a water bath. Set the shortcrust base on a plate inside a cake ring, spread with chocolate and add the lower sponge layer. Soak the gelatine in cold water for about 5 minutes. Whip 600 g cream with 50 g sugar and the vanilla sugar, then fold in the walnuts. Squeeze out the gelatine and melt over low heat without boiling. Gradually mix in a few spoonfuls of walnut cream, then fold back into the rest.

Spread half the walnut cream over the sponge, add the other layer and cover with the remaining cream. Chill for at least 360 minutes until firmly set.

Knead the marzipan with 40 g icing sugar. Dust the worktop with 10 g icing sugar and roll a disc wide enough to cover the top and sides. Remove the ring, drape over the marzipan and gently smooth the sides. Whip 100 g cream with 10 g icing sugar and pipe over the top.