1. Place 250 g flour, 100 g sugar, 1 pinch of salt, 125 g fat in pieces and 1 egg in a suitable bowl. Knead quickly with the dough hook of the hand mixer, then with your hands until smooth. Cover and leave to cool for about 30 minutes.
Grease a grease pan (approx. 32 x 39 cm) and dust with flour. Roll out short pastry evenly. Prick a few times with a fork. Bake in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for approx. 10 minutes.
In the meantime, grate 200 g marzipan into a large enough bowl. Mix with 200 g sugar, 200 g fat and 1 pinch of salt until creamy. Add 6 eggs one by one and beat until creamy. Combine 125 g flour, cornstarch and baking powder and fold in briefly.
Spread the jam on the hot short pastry base. Spread the marzipan mixture on top. Bake in the heated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about 20 minutes. Cool the cake on the grease pan.
Coarsely chop cooking chocolate and melt in a hot water bath. Cut the cake into slices of about 5×8 cm. Dip both short ends into cooking chocolate, drain. Dry on foil or paper.
6. Grate 100 g marzipan and knead together with 50 g powdered sugar. Roll out on powdered sugar. Cut out Christmas motifs such as stars, bells, etc. Cut out. Stick with remaining cooking chocolate on the cuts. Decorate with pearls, jam and powdered sugar.
Dau
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