Raspberry and marzipan cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Whisk the eggs with the whisk of the hand mixer until creamy, adding 200 g sugar. Whip for a further 5 minutes until thick and creamy. Mix 100 g nuts, flour, cocoa and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Take out and let cool on a cake rack

2. 2

   Roll out the marzipan round (approx. 26 cm Ø) on a work surface dusted with icing sugar. Cut out with a cake ring exactly to 26 cm Ø

3. 3

   Chop the chocolate coating and melt over a warm water bath. Pour the couverture into a large bowl and let it cool down a little. Whip the cream until stiff. Mix 1 tsp. sugar with the chocolate coating. Stir 2-3 tablespoons of cream into the chocolate coating. Then fold in the remaining cream and 150 g nuts

4. 4

   Remove the base from the pan and remove the baking paper. Cut the base in half horizontally. Spread almost half of the cream on the bottom cake layer and smooth it down. Place the upper cake layer on top and place a cake ring around it. Spread about 2/3 of the remaining cream on the cake base and smooth it down. Set the rest of the cream aside at room temperature

5. 5

   Place the marzipan plate on the cake. Sort out the raspberries and spread them on the cake. Mix the cake glaze with 2 level tablespoons of sugar in a small pot. Mix with 250 ml cold water. Bring to the boil with a wooden spoon, stirring constantly. Leave to cool for about 1 minute. Spread the icing on the raspberries with a spoon. Chill for approx. 15 minutes

6. 6

   Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Remove the cake from the ring. Spread the remaining cream on the cake rim. Press the flaked almonds onto the edge of the cake. Chill for about 1 hour. Serve dusted with icing sugar

7. 7

   waiting time approx. 3 hours

Nutrition Facts

KCAL
430 kcal

CARBS
32 g

FATS
30 g

PROTEINS
8 g