Fondant Covered Cake with a Heart

Preheat the oven to 175°C (approximately 350°F).

For the cake: Separate the eggs. Knead the marzipan with 1 egg yolk and knead until smooth. Beat the butter with 100 gram (approximately 1/2 cup). Add the remaining egg yolks, vanilla sugar, salt, cinnamon, lemon juice, zest, and marzipan.

Beat the egg whites with the remaining sugar until stiff. Mix the flour with the ground almonds and stir into the egg yolks. Then fold in the egg whites. Line a springform pan with parchment paper. Transfer the dough into the pan and smooth. Bake for 25-30 minutes. Check with a toothpick to see if the cake is done. Let cool briefly and then remove from the pan. Let cool on a wire rack.

For the cream: Soak the gelatin in cold water until soft, about 10 minutes. Knead the marzipan with the Amaretto and quark. Stir until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Mix with about 2 tablespoons of the marzipan and then add to the remaining marzipan. Beat the whipping cream until stiff with the powdered sugar. Fold into the marzipan.

Cut the cake in into three layers. Place the bottom layer in a cake ring. Spread with half the cream. Place the second layer on top. Spread with the remaining cream and place the final layer on top, pressing down slightly. Chill for about 3 hours.

To decorate: Remove the cake from the refrigerator, keeping it in the cake ring. Slightly heat the rose jelly to thin it. Cover the cake with the jelly and let it dry. Roll out the fondant on a table dusted lightly with cornstarch. Roll until 3-4 mm (approximately 1/8 to 1/6 of an inch), about double the size of the cake. Cover the cake and press lightly. Smooth the fondant and gently press on.

Knead the marzipan with the powdered sugar and red food coloring. Dust a table with powdered sugar and roll out the marzipan thinly. Cut a strip. Wrap tightly around the cake and press lightly.