Marzipan, lemon & chia cake

This cake is delicious, unusual and fragrant. It is worth cooking more than once!

1. Whip the butter and sugar for about five minutes. Add one egg at a time, and whip for another 5 to 7 minutes. Sift the flour and the baking powder, and add the lemon zest; mix, and add it to the dough.
2. Cut the marzipan into cubes, and add the chia seeds; stir, and pour into the dough.
3. Divide the dough into two parts, and pour it into 18 cm (7 inch) molds. Bake the sponge biscuit for 30 minutes at the temperature of 160-170C (320 to 338F).
4. Cool the biscuits; wrap them in foil, and refrigerate overnight.

1. Mix all the components well in a saucepan, and put it on a low heat. Stir until thick!
2. Remove the custard from the heat, and strain it on a sieve. Then, add the gelatinous mass and the butter.
3. Pour the custard into a mold, and let it cool.

Mix all the products, and simmer over a low heat for 10 minutes; cool the confiture.

Put the mixer bowl and the whisk in the fridge for 30 minutes. Then mix all the products, and whip a delicious mascarpone based crème. Optionally add 1 teaspoon of chia seeds.

Assemble the cake, following the next order: a sponge biscuit – the crème – the confiture – the lemon custard – the crème – the confiture – a sponge biscuit – the crème.

Bon Appetit!