Filled marble cake with raspberry cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   ##Marzipan## finely grate. ##Mocha##-chocolate roughly chop and melt over a warm water bath. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Stir in marzipan. Halve the dough.

2. 2

   Stir liquid chocolate into one half of the dough. Fill light and dark dough alternately into a greased, floured box form (30 cm long, 13 cm wide). Using a fork, pull the dough spirally through and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (stick test). In the meantime defrost the raspberries. Take ##cake## out of the oven, let it cool down for about 10 minutes and turn out of the tin. Let it cool down on a cake rack. Finely puree the raspberries and pass through a sieve. Mix cream cheese, raspberries and icing sugar with the whisk of the hand mixer to a creamy mixture. Cut the cake in half horizontally. Spread about half of the raspberry cream evenly on the underside of the cake. Put the cake lid on top. Pour the rest of the cream into a piping bag with a perforated spout.

3. 3

   Finely puree the raspberries and pass through a sieve. Mix cream cheese, raspberries and icing sugar with the whisk of the hand mixer to a creamy mixture. Cut the cake in half horizontally. Spread about half of the raspberry cream evenly on the underside of the cake. Put the cake lid on top. Pour the rest of the cream into a piping bag with a perforated spout. Decorate the cake with it in serpentines. Sprinkle with raspberries if desired.

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
34 g

FATS
21 g

PROTEINS
6 g