Knead the flour, butter, sugar, one egg yolk and
cacao to a dough, line round cake tin with it and put in the fridge
for one hour. Cover with a piece of aluminum foil and a weight like
uncooked rice or beans and bake 35 minutes in the oven at 180 degrees
Celsius. Take out the filling and
the foil and allow the pie to cool down. Melt the white chocolate with
a few tablespoons of cream in the microwave or au bain marie, stir in
the egg yolk and allow to cool down until just liquid. Whip the cream,
mix carefully with the chocolate. Spoon this mixture into the pie. Melt
the dark chocolate and drizzle over the pie. Put the pie in the fridge
for some hours before serving.
Beat 7 eggs and 100 gram sugar with an electric mixer for 5 minutes. Stir
in 150 gram flour. Spread this batter on a baking tray in a thin layer
(form a large rectangle) and bake 12 minutes at 200 degrees
Celsius. Sprinkle a tea towel with
sugar, put the cake on the towel and roll it up. Leave it until it has
cooled down and unroll. In the meantime, split the remaining 5 eggs.
Heat the milk and the cream with the remaining sugar, add some to the
egg yolks, stir well, and stir in the remaining flour. Put the mixture
back into the hot milk and slowly heat until it is thick; stir well.
Stir in the butter, allow it to cool down. Spread 3/4 of it on the cake
roll. Take 50 gram of the marzipan, color it and form into 3 long strips,
the length of the cake roll. Put them on the cream and roll up the cake.
Roll out the rest of the marzipan to the size of the cake roll (a plastic
bag makes it easy). Cover the cake roll with the remaining cream and
put the marzipan on top, fold it well around the cake roll and decorate
with some colored left over marzipan.