2 round cakes
1 chocolate cream recipe for filling and topping
2 packages of granulated chocolate
1 marzipan recipe
food coloring
1 plastic cup
1 egg white
1/2 cup of sugar
250g of raw pecans, ground in a blender
250g of confectioner's sugar
1 whole egg
1 tablespoon of vanilla extract or almond extract
2 round cakes
1 chocolate cream recipe for filling and topping
2 packages of granulated chocolate
1 marzipan recipe
food coloring
1 plastic cup
1 egg white
1/2 cup of sugar
250g of raw pecans, ground in a blender
250g of confectioner's sugar
1 whole egg
1 tablespoon of vanilla extract or almond extract
Make 2 batches of the basic cake recipe and bake each one in a 30-35cm round mold
Let it cool down
Place one part on a serving plate or tray
Fill with 1/4 of the cream, prepared by mixing all ingredients together over low heat until thickened
Place the other cake part on top and cover with the remaining cream
Immediately sprinkle the entire surface of the cake with granulated chocolate
Make the marzipan by grinding the pecans with confectioner's sugar in a blender, then mix in the egg white and vanilla extract until smooth
Shape into small balls
Beat the egg whites until stiff, then add confectioner's sugar to form a firm meringue
Divide this meringue into 4-5 parts and add food coloring to each part to achieve the desired color
Use a piping bag to shape the marzipan balls (see photo)
Place the plastic cup on top of the cake and decorate with the marzipan balls
