Poppy Seed Marzipan Cake

Sponge dough: Beat the eggs and separate them. Beat the egg yolks with sugar and 100 cc water for 15 min(!) on medium speed. Whip the egg whites separately. Add the weighed flour, potato starch, poppy seeds and baking powder to the egg yolk-sugar mixture. Add 100 cc of water again. Later whisk on full speed for 2 minutes. Add the mixture to the snow and fold it in until it is smooth.

Pour the dough into the mold, spread it smoothly and put it into the heated stove. 165 °C (combi steamer) 30 min. Cut the well cooled base 2 times horizontally. Filling: Whip the whipped cream with the bitter almond oil until stiff. Stir 0.25 liters of the whipped cream with the cranberries to make cranberry cream. Topping: Knead the marzipan with the powdered sugar and shape into a ball. Dust a plastic foil with a little flour and roll out the marzipan ball on it (50 cm and 1, 5 mm thick). Icing: Melt the cooking chocolate in a water bath. Pour the fat into the hot chocolate mold and let it melt while stirring. Remove the chocolate-fat liquid from the heat and repeatedly stir until slightly viscous. Further processing: Place the bottom cake layer on a cake plate and put a springform pan rim around it. On the bottom, spread the cranberry cream form and smooth. Place the next base on top. This is filled evenly with whipped cream (2 cm). This is followed by the last base, which is lightly pressed down. On the top spread thin

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