Spaghetti cake with raspberry sauce

Name: Spaghetti cake with raspberry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g soft butter/margarine; 125 g + 40 g sugar; 1 package Vanillin sugar; 3 Eggs (Gr. M); 150 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS + 200 g whipped cream; 400 ml Milk; 1 package Pudding powder; 7-10 Tbsp "Cream"; 400 g Marzipan raw mass; 75 g Icing sugar; 3-5 tablespoons (40 ml) Amaretto liqueur; 1 (125 ml) bottle raspberry sauce; 4 TABLESPOONS crushed almonds; 7-10 Tbsp Lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g soft butter/margarine
125 g + 40 g sugar
1 package Vanillin sugar
3 Eggs (Gr. M)
150 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS + 200 g whipped cream
400 ml Milk
1 package Pudding powder
7-10 Tbsp "Cream"
400 g Marzipan raw mass
75 g Icing sugar
3-5 tablespoons (40 ml) Amaretto liqueur
1 (125 ml) bottle raspberry sauce
4 TABLESPOONS crushed almonds
7-10 Tbsp Lemon balm

Directions

1
Beat the fat, 125 g sugar and vanillin sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder, alternating with 5 tablespoons of cream
2
Spread into a greased fruit base mould (28 cm Ø) sprinkled with flour. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 20-25 minutes. Allow to cool and remove from the mould
3
Mix 4 tablespoons of milk and pudding powder. Boil up the rest of the milk. Stir in pudding powder and bring to the boil again briefly. Let it cool down, stirring more often. Whip 200 g cream until stiff and fold into the pudding. Spread on the cake base
4
Mix the marzipan, icing sugar and liqueur and place in a potato or spaetzle press. Press onto the cake as spaghetti. Pour some raspberry sauce over it. Decorate the cake with almonds and lemon balm. Add the rest of the sauce