• Mazarin
• Whisk grated marzipan, soft butter, and sugar together well.
• Add eggs one at a time and whisk well in between.
• Sift flour and salt into the batter and fold together.
• Pour the batter into a greased springform pan with parchment paper at the bottom and bake at 180 degrees Celsius (356 degrees Fahrenheit) conventional oven for about 40 minutes.
• Remove the cake, let it cool completely, and place it on a platter with a baking ring and cake plastic.

Apple Compote

• Place the apple pieces in a pot and bring to a boil with sugar, scraped vanilla seeds, the empty pod, and 2 tbsp of water.
• Soak gelatin in cold water.
• Let the compote cook down well so that some of the liquid evaporates.
• Mash or lightly blend the apples.
• Season to taste with lemon juice and more sugar.
• Melt the gelatin in the compote.
• Let it cool to room temperature and place it on top of the mazarin.
• Place the cake in the fridge until the compote is set.

Gold Cream

• Soak gelatin in cold water.
• Melt the chocolate in the microwave and heat the cream in a pot.
• Melt the gelatin in the cream and pour the cream over the chocolate.
• Let it sit for 2-3 minutes.
• Stir together until smooth and glossy chocolate cream.
• Put it in a freezer bag and refrigerate to cool to 5 degrees Celsius (41 degrees Fahrenheit).
• Place the cooled chocolate cream in a bowl and whisk it until it becomes airy and firm.
• Be careful it doesn't split!
• Put the cream in a piping bag with a star nozzle.

Decoration

• Temper the chocolate, create beautiful decorations or spread it thinly on a piece of parchment paper.
• Break pieces of chocolate once it has set.

Assembly

• Remove the ring and plastic from the cake and pipe the chocolate cream on.
• Decorate with chocolate pieces, pearls, and gold flakes.
• Enjoy it.