Berry marzipan cake

Name: Berry marzipan cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Gooseberries, raspberries, red currants and blackberries; 200 g Marzipan raw mass; 200 g Butter or margarine; 1 package Vanillin sugar; 125 g Sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 1-2 TABLESPOONS Currant Jelly; 7-10 Tbsp Hail and icing sugar; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Gooseberries, raspberries, red currants and blackberries
200 g Marzipan raw mass
200 g Butter or margarine
1 package Vanillin sugar
125 g Sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
1/2 package Baking Powder
1-2 TABLESPOONS Currant Jelly
7-10 Tbsp Hail and icing sugar
7-10 Tbsp Grease

Directions

1
Berries selected. Roughly grate the marzipan. Cream fat, marzipan, vanilla sugar, sugar and salt for about 8 minutes. Stir in eggs one by one. Mix flour and baking powder and stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down.
2
Cover with 2/3 of the berries. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Take out, let cool down a little. Stir jelly with a whisk until smooth. Spread the remaining berries on the cake, sprinkle with jelly. Sprinkle with sugar crystals and dust with icing sugar