Raspberry and marzipan cake
easy
90 mins
90 mins
Ingredients
- 125 g Butter or margarine
- 175 g Sugar
- 2 packages Vanillin sugar
- 4 Eggs (size M)
- 2 TABLESPOONS Milk
- 150 g Flour
- 1 TEASPOON Baking Powder
- 200 g Icing sugar
- 100 g flaked almonds
- 100 g Marzipan raw mass
- 2 packages (200 g each) Double cream cream cheese
- 200 g Whipped cream
- 250 g fresh raspberries (alternatively frozen raspberries)
- 7-10 Tbsp Grease
- 7-10 Tbsp Icing sugar
Directions
- 1
Cream the fat, 125 sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Separate the eggs. Stir in egg yolks one after the other. Add milk. Mix flour and baking powder and stir into the fat mass.
- 2
Fill half of the dough into a greased springform pan (26 cm Ø) and smooth it down. Beat the egg whites until stiff, while pouring in the icing sugar. Spread half of the egg white mixture on the dough in the springform pan.
- 3
Sprinkle half of the flaked almonds over it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Bake the second base in the same way. Let the cakes cool down. For the cream, mix marzipan, cream cheese, remaining sugar and vanillin sugar well with the whisk of the hand mixer.
- 4
Whip cream until stiff and fold into the marzipan cream cheese mixture. Chill the cream for about 30 minutes. In the meantime, select the raspberries. Spread the cream on the first base. Spread the raspberries on top and place the second cake layer on top, press down slightly.
- 5
Chill the cake for about 1 hour, then dust with icing sugar. Results in about 16 pieces.
Nutrition Facts
400 kcal
36 g
25 g
7 g
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