Raspberry and marzipan Easter cake

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Place 7 teaspoons in the freezer compartment of the refrigerator. Separate the eggs. Beat egg whites and 3 tbsp. water until stiff, add 150 g sugar and vanillin sugar. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, remove from oven and let cool down for at least 2 hours

3. 3

   In the meantime, defrost the raspberries, puree them with a blender and pass through a sieve. Remove the base from the mould and divide into three horizontal thirds. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Mix quark, raspberry puree and 75 g sugar. Squeeze the gelatine, dissolve in a saucepan, stir in 2-3 tbsp. quark cream and stir into the remaining cream. Chill the cream for about 5 minutes until it starts to gel

4. 4

   Whip 200 g cream until stiff, fold in. Spread half of the quark cream on the bottom cake layer, cover with the middle layer. Spread the rest of the cream on top, cover with the last cake layer, chill for about 2 hours

5. 5

   Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Take 1 teaspoon from the freezer, dip the curvature into the couverture, drain well, tighten upside down. Remove the next spoon from the freezer and proceed in the same way. Use a small knife to remove the chocolate eggs from the spoon, freeze the spoon again. Make about 14 chocolate eggs in the same way and store them in the refrigerator

6. 6

   Whip 250 g cream until stiff, set 150 g aside. Remove the cake from the ring, spread 100 g of cream all around. Knead marzipan and 75 g icing sugar. Roll out the marzipan on a work surface dusted with icing sugar (approx. 35 cm Ø), place over the cake, pressing the edges lightly

7. 7

   Mix 50 g icing sugar with 1 tablespoon of water to a thick icing, put it into a freezer bag, cut off a small corner. Sprinkle small eggs on the edge of the cake, chill for about 30 minutes. With the help of 2 teaspoons, cut off small dumplings from the remaining cream and place them on the cake, dipping the spoons in warm water in between. Sprinkle the cream dumplings with decorative sugar, spread chocolate eggs on the cake

8. 8

   waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
17 g

PROTEINS
8 g