Spanish Vanilla Cake

Coarsely chop the cooking chocolate and mix with candied lemon peel, almond kernels and flour. Cream the butter, marzipan, 50 g sugar and the vanilla pulp, then gradually fold in the 6 egg yolks. Whip the egg whites until stiff and gradually stir in the remaining sugar.

Now fold the egg whites into the egg yolk-marzipan mixture and finally fold in the cooking chocolate-lemon mixture just right.

Fill the mixture into a greased cake springform pan (26 cm ø) and put it into the oven heated to 170 °C. Bake the cake for 25 minutes. Test the cake with a toothpick.

Cool the cake briefly, remove from the pan and cool completely on a rack.

For the coating, roughly chop the nougat and cooking chocolate and place in a saucepan with the milk and whipping cream. Allow to bubble up, cool to room temperature and coat the cake with it.

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Enjoy this delicious cake!

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