Kiwi Marzipan Lattice Cake

For the kiwi marzipan lattice cake, roll out a roll of puff pastry and cut out a circle 25 cm in diameter. Place this on a baking tray lined with baking paper and refrigerate.

Cut the second puff pastry roll into 10 strips 1 cm wide. Remove the first puff pastry from the refrigerator. Roll out the marzipan to a thickness of 3-4 mm on baking paper sprinkled with powdered sugar and cut out a circle 23 cm in diameter, place in the center of the puff pastry circle and spread with kiwi jam.

Place the puff pastry strips as a grid on the jam, cut off where the marzipan ends. Brush the overhanging puff pastry of the edge with beaten egg and fold in so that the ends of the puff pastry strips are covered. Now brush the lattice and the outer edge with the remaining egg. Place the cake in the refrigerator again for 30 minutes.

Preheat the oven to 200 °C. Remove the cake from the refrigerator and bake for 10 minutes. Then reduce the heat to 180 °C and continue baking for 15 minutes until the puff pastry turns a golden color. Let cool on a baking rack, sprinkle with powdered sugar and serve the kiwi marzipan lattice tart while still lukewarm with whipped cream.

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