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Dust your work surface with granulated sugar and roll out the marzipan into thin rounds. You’ll need two rounds that fit snugly in your tin, along with some leftover for the iconic marzipan balls that adorn the top of the cake—traditionally representing the 11 apostles (excluding Judas).
Mixing the Cake Batter
Now that the fruit and marzipan are ready, it's time to work on the cake batter itself. Start by combining your dry ingredients, including all-purpose flour and a generous amount of ground almonds. This nutty element not only enhances flavor but also adds moisture, creating an irresistibly rich texture.