Try this delicious cake recipe:
Mix raw marzipan mixture with ground hazelnuts, ground almonds, crumbled sponge cake, finely chopped cocoa powder, candied lemon peel, flour, gingerbread spice, ground cinnamon, ground cloves and whipped cream well with your hands, crumbling the marzipan.
Whip egg whites with sugar until stiff peaks form and work into nut mixture with a wooden spoon. Pipe the mixture onto the baking sheets with a piping bag with a No. 10 nozzle and leave to dry at room temperature for about 5 hours. Bake at 200o C in a heated oven on the 2nd rack from the bottom for 10 minutes, then cool completely.
Coarsely chop the semi-sweet cooking chocolate and light cake glaze and melt in a baking bowl over a hot water bath, stirring well. Dip or brush the tops of the macaroons into the chocolate glaze mixture, then drain. Place on parchment paper to set. The Mannheim Dirt will keep, sealed airtight, for 2-3 weeks.