Beaverle
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
64
- 125 g Honey
- 75 g demerara sugar
- 3 TABLESPOONS Oil
- 175-200 g Flour
- 1 go. Tsp baking powder
- 2 TEASPOONS Gingerbread spice
- 300 g Marzipan raw mass
- 1 egg (size M)
- 1 TEASPOON Whipped cream
- 30 g white sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Paper sleeves
Directions
- 1
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.
Nutrition Facts
KCAL
50 kcal
50 kcal
CARBS
7 g
7 g
FATS
2 g
2 g
PROTEINS
1 g
1 g
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