Marzipan Cocoa Cake with Milk Foam

For the marzipan cocoa cake with milk foam, first line a baking tray with baking parchment.

Slightly warm the marzipan with 50 g granulated sugar over a water bath. Mix in egg yolks and the whole egg with a hand blender, slowly whisk in a mixing bowl.

Beat egg whites well, gradually add remaining granulated sugar and beat until creamy. Mix sifted flour with cocoa.

Melt butter and couverture in snow kettle over a water bath. Mix small amount of beaten egg whites with chocolate mixture, add to marzipan mixture. Add remaining egg whites. Beat in flour-cocoa mixture.

Pour onto baking sheet, bake in preheated oven at 180 °C (top and bottom heat) on middle rack for approx. 15-20 minutes.

Slice the dwarf oranges, caramelize the granulated sugar in a pan, then add the dwarf orange slices, toss and set aside.

Heat the milk with the vanilla pulp to about 70 °C, froth it with a milk frother, then pour it into bowls and spread the torn chocolate cake and the dwarf oranges on the marzipan cocoa cake with milk froth.

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