Sorry, we haven't made this yet, so we don't have a picture!
Translated by Clasina from a recipe in a German magazine called Das Neue Blatt. Like most European recipes, many things are measured by weight rather than volume. An ounce of a dry ingredient doesn't mean a fluid ounce!
Dough Ingredients:
Filling Ingredients:
Icing Ingredients:
Sift flour, cornstarch, baking powder, and cocoa.
Beat egg yolk, sugar, and warm water until lemon color and fluffy. Add vanilla.
Beat egg whites until stiff.
Place the egg whites on top of the yolk mixture and sift the flour mixture over it. Fold it all together.
Put the batter in a lined cake pan and bake at 350°F for 40 minutes. Remove to a rack and remove wax paper. Cool. Slice into 3 layers.
Mix marzipan with icing sugar. Knead until smooth. Roll out and cut three rounds the size of the cake.
Melt the chocolate in a double boiler. Remove from heat.
Combine the whipping cream, honey, and vanilla. Add the melted chocolate. [Ed. note: I'm not sure about the cream here; should it be whippped?] Cool.
Assemble the cake in layers. Start by putting the bottom layer of the cake on a plate. Add a layer of marzipan. Warm the marmelade and spread half of it on the marzipan. Spread a layer of chocolate cream (about a quarter of it) over the marmelade. Now start over with another layer of cake, marzipan, marmelade, and chocolate cream. Add the top layer of cake and the last layer of marzipan. Ice the cake with the rest of the chocolate cream. Sprinkle with cocoa. Beat the whipping cream and finish the cake with rosettes. If you have leftover marzipan, cut out stars and decorate the cake with these as well as the cherries. Sprinkle with more cocoa.
Sorry, we haven't made this yet, so we don't have a picture!