Chocolate cake with marzipan icing

My younger brother's birthday. There will be gifts and guests. Brother is very happy. Few moments and guests should be.

Sponge cake pudding superior soft ground . Weight pudding is very light, made ​​of pudding with the addition of gelatin and whipped cream , giving budyniowi fluffiness . The entire cake is very fluffy and light . Smite the whole mass of marzipan , under which is a thin layer of chocolate mass , through which adheres well to the marzipan sponge cake .
Cake can also prepare a gluten-free version . Please make sure that other products are also gluten-free .
Ingredients:
Sponge :
6 eggs
¾ cup flour ( gluten-free version of corn flour )
¾ cup potato flour
1 cup sugar
2 tablespoons water
1 teaspoon baking powder
Weight pudding :
1 package of pudding cherry , raspberry or other color red ( pack to 500ml of milk)
500ml milk ( for the preparation of pudding )
4 leaves of gelatine ( = 3 level teaspoons of powdered gelatine )
200g of fresh cream of 30 - 36 %
Weight of chocolate :
100g of white chocolate
150g butter
punch :
1 cup water
a little lemon juice
sugar to taste ( I give 2 teaspoons )
Decoration :
Marzipan weight ( approx 400 - 500g)
* food coloring to color marzipan mass
castor sugar
a little cocoa
Method of preparation:
Prepare the sponge . Separate the eggs . Beat the whites to stiff peaks . Continue whisking gradually add sugar. Finally, add one egg .
In a bowl, mix the two flours with the baking powder . Sift into the egg and gently mix by adding water in the meantime . ( Adding flour and water mix can be further mixer, but on the smallest gear. Blend briefly , just until combined ) .
Cake tin with a diameter of 26cm smear butter or margarine and sprinkle with breadcrumbs or flour ( gluten-free version of cornmeal ) .
Ready to translate cake into springform pan and bake in preheated oven for about 30 minutes at 180 ° C. Sponge cake after baking and cool and cut so as to form three rings .
Prepare a punch . The warm water mixed with lemon juice and sugar. Allow to cool .
Soak gelatin in cold water.
Prepare pudding according to directions on package . To warm pudding add gelatin and mix thoroughly. Allow to cool .
Beat the cream mixer and stir gently into the cold custard .
The first disc of sponge cake lay on paterze and tighten the rim of the pie , or put into springform pan . Sponge cake soaked punch . Put half the weight and cover with a second disc biscuit . Soak the second sponge , put the rest of the weight and cover the third disc . Soak the sponge third .
The dough refrigerate for at least 3 hours.
Prepare the chocolate mass . Melt the chocolate in a water bath . Chocolate leave to cool (but must still be liquid ) . Soft butter until light mixer. Continue mixing gradually add the chocolate. The mass spread top and sides of cake . Cake refrigerate . ( Before occupied by the mass of marzipan cake is best to pull out of the fridge a little earlier that the mass was slightly soft, then marzipan well stick to the ground).
Marzipan cake mass decorate as desired. Minnie Mouse Version : Most weight Knead marzipan with red dye sprinkled with powdered sugar on the counter. Marzipan inserted between two large pieces of baking paper and roll out thinly . Marzipan lay on the cake. The easiest way is to move the marzipan together with paper , place it on the cake ( marzipan toward weight paper up ) and finally download the paper. To the residue remaining after the occupation of cake to add a little red dye and make a bow and tongue. With on-hook to make marzipan mass face. (Ideally, prepare yourself in advance templates and odrysowaæ them on the rolled out marzipan ) . A little marzipan mass leave on the eyes and dots on bowle . Knead the rest of cocoa and make all the dark elements

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