Raspberry and marzipan cake

Ingredients

Directions

1. 1

   Dice marzipan. Cream fat, marzipan, sugar and salt. Stir in the eggs one after the other. Mix flour and baking powder, stir briefly into the mixture. Fill the dough into a greased springform pan (24 cm Ø) and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175°C/ gas: level 2) for 30-35 minutes. Let them cool down. Soak the gelatine. Sort raspberries. Puree half the raspberries and lemon juice. Pass through a sieve and mix with 50 g sugar and vanillin sugar.

3. 3

   Squeeze the gelatine, dissolve and stir into the raspberry puree. Cool briefly until the mixture begins to gel. Whip 400 g cream until stiff. Put 12 raspberries aside. Fold the remaining raspberries and cream into the puree.

4. 4

   Spread on the marzipan base and refrigerate for 1-2 hours. Caramelise 40 g sugar. Add flaked almonds and fat and turn in. Place on oiled aluminium foil and pull the almond flakes as far apart as possible.

5. 5

   Let it cool down. Whip the remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread the edge with cream. Press almond brittle to the edge. Fill the rest of the cream into a piping bag with star-shaped spout.

6. 6

   Decorate the cake with cream tuffs. Spread remaining raspberries on the tuffs and serve decorated with lemon balm leaves. Makes about 12 pieces.