Skier Cake

For the sponge dough, line a 28 cm ø cake springform pan with parchment paper. Grease the rim only one third high. Beat the eggs with the sugar and vanilla sugar until creamy. Mix the flour, cornstarch and baking powder together and pour over the top. Fold in loosely with a whisk or mixing spoon. Pour the batter into the cake springform pan. Bake in the preheated oven at 200 °C (gas mark 3) for half an hour. Remove the cooled base from the pan and cut it twice horizontally. For filling, melt nougat with cooking chocolate and whipped cream, season with Cointreau. Spread this amount on the first pastry sheet. Then place the second layer on top. Pass the apricot jam through a sieve and heat over a low flame. Coat the plate with it. Roll out the marzipan on the powdered sugar to the size of the pastry sheet and place it on top. Spread again with apricot jam and place the top layer on top. All around apricot, dry. Mix the powdered sugar with water and coat the entire cake with it. Immediately sprinkle with ko- kosraspeln.

Knead the marzipan paste with 70 g of powdered sugar. Color 2 tsp of the mixture yellow, 1 tsp green, the rest red. Shape hat, gloves, skis in red. Knead binding plates from 3/4 of the yellow amount. Knead four narrow rolls from the rest to decorate the hat and gloves. Form four green rolls to set off the yellow stripes. 30 g St

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