Sherry-raspberry cake with marzipan cover

Name: Sherry-raspberry cake with marzipan cover
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 pink and red untreated rose blossom; 2 Protein (size M); 525 g Sugar; 100 g soft butter; 225 g Flour; 1 Egg yolk (size M); 3 TABLESPOONS Raspberry Jam; 2 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 1 knife tip Baking Powder; 12 sheets Gelatine; 400 g Raspberries; 50 ml Sherry; 750 g Whipped cream; 1 package (300 g) Marzipan cover (ready unrolled); 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 pink and red untreated rose blossom
2 Protein (size M)
525 g Sugar
100 g soft butter
225 g Flour
1 Egg yolk (size M)
3 TABLESPOONS Raspberry Jam
2 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
1 knife tip Baking Powder
12 sheets Gelatine
400 g Raspberries
50 ml Sherry
750 g Whipped cream
1 package (300 g) Marzipan cover (ready unrolled)
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Remove flower heads from the stems by carefully turning them. Carefully wash the petals in standing water and let them drip off on kitchen paper. Whisk egg white and 4 tablespoons of water. Pull the petals through the egg whites one by one, drain them and place them next to each other on a tray sprinkled with 100 g sugar. Sprinkle with 100 g sugar. Mix 50 g sugar, butter in flakes, 125 g flour and egg yolk to a smooth short pastry. Cover and chill for about 30 minutes. Grease the bottom of a springform pan (26 cm Ø), place the dough on top and press or roll out evenly. Spread with raspberry jam, leaving an approx. 2 cm wide rim on the outside.
2
Keep cold. Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of water with the whisk of the hand mixer until stiff. Add 75 g sugar, vanilla sugar and salt. Stir in the egg yolks one after the other. Mix 100 g flour and baking powder, sieve over the egg cream and fold in. Pour the mixture onto the base and spread carefully. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for 30-35 minutes. Carefully remove the base from the rim and allow to cool in the mould. Soak gelatine in cold water. Select the raspberries. Puree sherry and 300 g raspberries and pass through a sieve. Squeeze the gelatine, dissolve and stir into the puree. Chill. Whip cream and 200 g sugar until creamy. Carefully fold the raspberry puree into the cream. Fold in the remaining raspberries.
3
Soak gelatine in cold water. Select the raspberries. Puree sherry and 300 g raspberries and pass through a sieve. Squeeze the gelatine, dissolve and stir into the puree. Chill. Whip cream and 200 g sugar until creamy. Carefully fold the raspberry puree into the cream. Fold in the remaining raspberries. Remove the base from the tin and place a cake ring around the base. Spread the cream on the cake base and smooth it down. Chill the cake for at least 3-4 hours. Unroll the marzipan cover and cut out a flower (Ø approx. 18 cm) in the middle (use marzipan from the circle elsewhere). Remove the cake from the ring. Carefully place the marzipan ring on the cake with the foil side facing upwards. Remove the foil from the marzipan and press any excess marzipan onto the edge of the cake. Decorate the cake with some sugared rose petals. Use the rest for other purposes
4
Remove the base from the tin and place a cake ring around the base. Spread the cream on the cake base and smooth it down. Chill the cake for at least 3-4 hours. Unroll the marzipan cover and cut out a flower (Ø approx. 18 cm) in the middle (use marzipan from the circle elsewhere). Remove the cake from the ring. Carefully place the marzipan ring on the cake with the foil side facing upwards. Remove the foil from the marzipan and press any excess marzipan onto the edge of the cake. Decorate the cake with some sugared rose petals. Use the rest for other purposes
5
4 hours waiting time