Lightly beat 250g sugar and 250g butter until combined, slowly add 6 egg yolks and 250g marzipan and beat thoroughly. Whisk egg whites until they hold soft peaks and incorporate them into the mixture, then fold in 150g flour, 150g cornflour, and 15g baking powder. Bake for 45 min. at 175 degrees or until firm. Cut the cake horizontally into halves, so that you have two layers. Roll 150 g marzipan into a flat circle and put it in between the bottom and the top cake layer. Melt 1 1/2 blocks of whole milk chocolate in a bain-marie, and cover the cake with it. Decorate with halved pistachios and candied violets (or cherries) in a Regency or Empire style pattern.
Gifted to the collection by Maria Buchner.
