Marzipan Ring Cake

Marzipan Dough

• Knead marzipan, powdered sugar, and egg whites into a uniform mass.
• Chill the mass for a couple of hours (preferably overnight).
• Take the marzipan out and divide the dough into 4 portions of 250 grams each.
• Make sticks from the remaining mass.
• Roll each clump into a sausage that is 65 cm long and even.
• Use the whole palm, not just the fingers.
• Optionally, use a small amount of powdered sugar on the table.
• Gently press with the heel of the hand on one side of the sausage to give the pieces the triangular shape of a marzipan cake.
• Make sure to constantly loosen with a spatula so it doesn't stick.
• Measure and cut the pieces.
• Start with 8 cm, then 10 cm, 12 cm, 14 cm, and so forth, until there's no more marzipan.
• Remember a ball for the top.
• Seal each piece - optionally with a drop of water.
• Place the rings on a baking sheet and bake at 190 degrees Celsius (374 degrees Fahrenheit) for about 9-11 minutes in a conventional oven until golden.
• Take out the marzipan cakes and let them cool.
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• Melt/temper the chocolate and make round dots/oblates of varying sizes on baking paper on, for instance, a cutting board.
• Tap the board lightly so they spread out.
• Decorate with gold according to preference.
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• Mix egg whites and powdered sugar into a thick and luscious icing.
• The consistency should be firm but pipeable.
• Put the icing in a piping bag and cut a small hole.
• Make “waves” of icing on the cooled marzipan cake pieces.
• Do this for all the marzipan cake pieces.
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• Melt/temper the chocolate.
• Put it in a piping bag.
• Place the largest marzipan ring on the platter.
• Pipe a ring of chocolate on the ring and place the next largest ring on top.
• Continue until you reach the top.
• Attach the chocolate circles/oblates to the marzipan cake with the melted chocolate and serve.
• Enjoy and HAPPY NEW YEAR.