Ingredients:

• 200 g egg yolk
• 75g Marzipan almond paste 0
  from Mediterranean almonds A item 014
• 225 g egg white
• 160 g sugar
• 125 g wheat flour
• 50 g almond meal M GRIESS item 423

Knead marzipan and a part of the egg yolk into a smooth dough.
Then whisk with the rest of egg yolk until it’s foamy. Whisk egg white and sugar until it is a stable foam and fold it into the marzipan/egg mix. Mix flour and almond meal M GRIESS item 423 and fold in as well.
Baking time: ca. 15min at 220°C

Chocolate Cream ingredients:

• 300 g dark chocolate couverture Ghana 60%
  Fehmarn 60/40/39 item 727
• 100 g water
• 30 g rum
• 50 g sugar
• 2 leaves of gelatin
• 1000 g whipped cream, not sweetened

Pistachio Marzipan Cream ingredients:

• 400 g pistachio Marzipan almond paste A PMA item 083
• 200 g white chocolate 33 % SCHOK WEISS item 776
• 60 g kirsch
• 60 g water
• 50 g pistachio kernels PK SCHAEL item 940
• 4 leaves of gelatin
• 1000 g whipped cream, not sweetened

Line the molds with almond sponge cake and fill to 2/3 with chocolate cream. Pipe in the pistachio marzipan cream. Cover the pastry with a slice of almond sponge cake and strip of short pastry covered with chocolate. To taste soak with Kirsch and cover with pistachio Marzipan almond paste A PM A item 083.
Chocolate cream: Melt chocolate couverture , stir in water and rum. Soak the gelatin with sugar and some cream. Fold into the chocolate mass.
Blend with part of the whipped cream and carefully fold into the rest.
Pistachio Marzipan Cream: Mix the pistachio almond paste with kirsch, water and pistachios into a smooth paste. Dissolve the soaked gelatin with some cream and fold into the marzipan mass and the melted white chocolate. Blend with part of the whipped cream and carefully fold into the rest.