Strawberry and marzipan semolina slices

1.

Roughly grate the marzipan. Cut the fat into pieces. Mix the fat, vanillin sugar, marzipan, salt and 75 g sugar with the whisk of the hand mixer until creamy. Stir in 6 eggs one after the other. Mix the flour and baking powder and stir into the batter. Stir in 2 tablespoons of milk. Grease the oven pan (32 x 39 cm). Pour in the dough and smooth it out. Bake in the preheated oven (electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Take out and let cool down. In the meantime, bring the milk, a pinch of salt and 70 g sugar to the boil. Remove the saucepan from the stove, stir in the semolina and simmer for about 1 minute. Separate 3 eggs. Mix the egg yolks and orange juice, stir into the semolina. Beat egg whites until stiff. Fold the egg whites into the semolina and let cool down a little. Spread semolina on the cake base and smooth it out. Approx. Let cool for 30 minutes. Clean, wash and halve the strawberries. Spread on the cake. Mix the cake icing powder and 4 level tablespoons of sugar in a saucepan and gradually add 1/2 liter of water while stirring, bring to the boil. Spread the icing evenly over the strawberries from the middle. Approx. Let it set for 30 minutes. Sprinkle the cake with pistachios

2.

Wait approx. 45 minutes. Photo: Först,