Cherry-Poppy Seed Cake under Marzipan

Very delicious and unusual cake. An amazing combination of cherries with tartness and sweet cream made of cream and poppy.
 
Pastry
4 eggs
a pinch of salt
100 g + 3 tbsp sugar
2 packets of vanilla sugar
100 g flour
2 tbsp almonds (finely ground)
1 tsp baking powder
Cream
1 jar of canned cherries (720 ml)
1 packet of dry vanilla pudding (for 1/2 l of milk)
1 packet of stabilizer for cream (8 g)
350 ml cream (30% fat)
125 g poppy for baking (ready-made mixture "Mohn-Back")
3 tbsp apricot jam
300 g marzipan mass (ready roll)

Preheat the oven to 200 degrees Celsius.
Separate the egg whites from the yolks and whip them, adding 3 tbsp of water and a pinch of salt, into a strong foam.
While continuing to whip, gradually add 100 g of sugar and 1 packet of vanilla sugar.
Incorporate the yolks into the egg white mixture, adding one at a time.
Mix the flour, almonds, and baking powder, and gradually add to the egg mixture.
Pour the finished batter into a springform pan (26 cm) lined with baking paper and greased with butter.
Bake for 20-25 minutes. Check readiness with a wooden stick.
For the cream:
Drain the juice from the cherries into a pot, dry off the cherries.
In a bowl, mix the dry vanilla pudding and 2 tbsp of sugar. Add 4 tbsp of cherry juice and mix well. Bring the remaining juice to a boil.
While constantly stirring, pour in the pudding mixture and boil on low heat for one minute (stirring all the time with a whisk!).
Remove from heat and add the cherries, mix and let cool.
Carefully cut the cooled biscuit into 3 layers.
Place the first layer in a ring for the mold (on a plate).
Spread the cooled cherry cream on top and cover with the second layer. Place in the refrigerator while preparing the poppy cream.
Mix the packet of vanilla sugar, 1 tbsp of sugar, and the cream stabilizer.
Whip the cream, gradually adding the prepared mixture.
Add the poppy mixture to the whipped cream, gently mix and spread on the second layer.
Put the cake in the refrigerator for 30 minutes, and then carefully remove the springform ring.
Place the third layer on top and spread slightly warmed jam on it.
Carefully unroll the marzipan (rolled up) and cover the cake. Remove the cellophane and gently press the marzipan on top and sides of the cake, trim off the excess.
Decorate the cake on top to your liking.

If you do not have marzipan mass, you can replace it with a glaze made from white chocolate.
For the glaze:
100-120 ml of cream
2 tbsp of butter
300-330 g of white chocolate
vanilla essence
1 tbsp of lemon juice
Heat the cream with the butter, but do not boil. Add the broken white chocolate and stir until completely dissolved.
Add lemon juice and vanilla, mix well.
Let it cool slightly and cover the cake with this mixture. Place the cake in the refrigerator for 1 hour

• How to make marzipan mass for the cake:
• • One kilogram of powdered sugar
  • One packet of gelatin 12-15 grams
  • 110 milliliters of water
  • One dessert spoon of lemon juice
  • 100 grams of starch.
  
  Soak the gelatin in water and add the lemon juice. Place on a steam bath and boil until the gelatin dissolves. Let it cool.
  Mix the powdered sugar with the starch and pour in the dissolved gelatin. Mix very thoroughly. It needs to be kneaded to the point where the paste does not stick to your hands. If it still sticks, add more powdered sugar or starch.
  Place in the refrigerator for an hour. After cooling, knead again in small portions. The paste is ready when it has a consistency like plasticine.
  For best results in kneading, you can divide this recipe into two batches. That is, in two goes, 0.5 kilograms of powdered sugar each.   Wrap the remaining marzipan mass in cellophane and place it in the refrigerator