Chocolate Orange Liqueur Cake

(Tip: If you do not have a convection oven, you should extend the baking time by approx.

(Tip: If you do not have a convection oven, extend the baking time by approx. 10 minutes) Shortcrust pastry: Place all ingredients in a suitable bowl in order. Knead everything well and let it rest in the refrigerator for half an hour, roll it out and bake it in a cake springform pan (diameter 26 cm) for 25 minutes at 180 °C.

Nut bisquit: Beat egg yolks, 100 g sugar, salt and water until creamy. Next, whip the egg whites with 100 g sugar until stiff. Fold this amount into the egg yolk mixture, add the hazelnuts and finally carefully fold in the baking powder. Pour into a greased springform pan and bake at 180 °C for 45 minutes.

Roll out the marzipan on the powdered sugar and cut out a circular plate, preferably the size of the cake springform pan (26 cm ø), coat the marzipan base with melted cooking chocolate. Dry.

Whip the whipped cream with a little sugar until stiff, separate a little whipped cream for decorating and set aside to cool. Melt the dark chocolate in a water bath, stir in 2 to 3 tbsp of whipped cream, pour in the orange liqueur and stir in with the rest of the whipped cream.

Spread the cooled short pastry base with orange marmalade and cut the nut sponge in half. Place one of the two bases on the orange marmalade and spread with chocolate cream. Place the second nut sponge cake base on top and spread with chocolate cream one more time. Later, place the marzipan plate, the edge of the cake the same

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