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.
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.
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.
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.
