Raspberry and marzipan cake

Name: Raspberry and marzipan cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 200 g + 1 teaspoon + 2 level tablespoons of sugar; 100 g + 150 g ground hazelnuts; 100 g Flour; 1 TEASPOON Cocoa powder; 1 coated Tsp Baking Powder; 200 g Baking Marzipan; 7-10 Tbsp slightly + 1 tablespoon icing sugar; 100 g Dark chocolate coating; 500 g Whipped cream; 400 g Raspberries; 1 package red glaze; 75 g flaked almonds; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
200 g + 1 teaspoon + 2 level tablespoons of sugar
100 g + 150 g ground hazelnuts
100 g Flour
1 TEASPOON Cocoa powder
1 coated Tsp Baking Powder
200 g Baking Marzipan
7-10 Tbsp slightly + 1 tablespoon icing sugar
100 g Dark chocolate coating
500 g Whipped cream
400 g Raspberries
1 package red glaze
75 g flaked almonds
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Beat the eggs with the whisk of the mixer until creamy and pour in 200 g sugar. Stir for a further 5 minutes until thick and creamy.
2
Mix 100 g nuts, flour, cocoa and baking powder and fold in. Smooth the sponge cake mixture in the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes.
3
Let it cool down. Remove the base from the pan and remove the baking paper.
4
Roll out and cut out the marzipan on a work surface dusted with icing sugar (approx. 26 cm Ø). Chop the couverture and melt in a hot water bath. Put the couverture in a large bowl and let it cool down for about 5 minutes.
5
Whip the cream until stiff. First mix 1 tsp. sugar with the chocolate coating, then stir in 2-3 tbsp. cream. Fold in remaining cream and 150 g nuts.
6
Cut the bottom 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 on top. Spread about 2⁄3 of the remaining cream on the upper cake layer.
7
Set aside the rest of the cream at room temperature.
8
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 1⁄4 l cold water. Bring to the boil while stirring constantly, let it cool down for about 1 minute.
9
Spread the icing on the raspberries. Chill for about 15 minutes.
10
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.
11
Chill for about 1 hour. Serve dusted with icing sugar.