Smiley Cake

Preheat the oven to 150°C (fan). Line the bottom of a 26 cm springform pan with baking paper.

Separate the eggs.

Beat the egg whites with 5 tbsp hot water until stiff, then gradually add 180 g sugar and continue beating until the mixture is very stable and the sugar has dissolved.

Gently fold in the egg yolks briefly.

Combine the flour (Type 405) with baking powder and carefully fold it in.

Pour the batter into the pan and bake for about 50–60 minutes. Remove and cool on a wire rack.

Prepare the vanilla Paradies Creme according to the package instructions using whole milk and let it set briefly.

Slice the cooled cake horizontally once. Spread the bottom layer with the vanilla cream and place the top layer on it.

Brush the entire cake thinly with apricot jam.

Color the marzipan with yellow food coloring, roll it out into a circle on icing sugar or between baking paper, and lay it over the cake as a cover. Press gently and trim the excess cleanly.

Draw a smiley on paper, cut out the eyes and mouth, and place the stencil on the cake. Dust with cocoa powder, lift the stencil off carefully and chill the cake until serving.