Crib Cake

Make a batter with sugar, butter, one egg, one egg yolk, flour and baking powder. Preheat the oven. Spread half of the dough evenly on the bottom of a 26 cm cake springform pan (spread with parchment paper beforehand), bake for 15 to 20 minutes at 175 °C and remove from the pan.

Spread the remaining batter evenly in the tart springform pan. Whip one egg white with 50 g sugar to snow and spread the meringue mixture on the dough. Then sprinkle with 25 g almond flakes. Bake this cake for 15 to 20 minutes at 175 degrees.

Remove the parchment paper from the cooled cake. Spread the base without meringue with apricot jam and place the second base on top. Cut marzipan block into narrow slices, roll out and spread evenly on the top meringue layer. If you want to save time, you can likewise use a ready-rolled marzipan sheet. Drain canned fruit, rinse fresh fruit, peel and cut into pieces. Place the fruit on the marzipan.

Then cover with cake glaze and sprinkle the cooled cake with almond flakes that have been pre-browned in the oven.

Tip: Serve with whipped cream or warm vanilla sauce.

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