Marzipan Torte

Preheat oven to 180°C top/bottom heat (convection oven: 160°C). For the sponge cake base, beat the eggs with the sugar and vanilla sugar for about 4 minutes at the highest speed until the mixture thickens. Mix flour with baking powder and salt. Gradually sift into the egg mixture and gently fold in.

Line a springform pan with baking paper. Pour the dough into the springform pan and bake in the preheated oven for about 20-25 minutes. Immediately after baking, loosen the sponge cake from the edge of the springform pan with a knife. Then let the sponge cake cool completely. Cut the cooled base once horizontally into two cake layers.

For the filling, whip cream with cream stiffener until stiff. Place some of the cream in a piping bag fitted with a star nozzle attachment and refrigerate. Add ground hazelnuts to the remaining cream and fold in. Place first sponge cake layer on a cake plate. Spread with apricot jam. Spread hazelnut cream on top (save some for the outside of the cake layers).

Place second cake layer on top. Spread cake with remaining hazelnut cream all around. Roll out the marzipan and place over the cake. If desired, sprinkle with a little powdered sugar and smooth out. Cut the marzipan cover straight off at the bottom edge all around.

Using the piping bag set aside, pipe cream puffs onto the edge of the cake. Place a hazelnut kernel on each cream puff and press down lightly. Refrigerate the cake until serving.