Raspberry Marzipan Cake

For the raspberry marzipan cake, separate the eggs and beat the egg whites until stiff. Mix yolks, powdered sugar, oil, marzipan until creamy. Sift flour with baking powder and mix well. Carefully fold in the snow.

Pour the mixture into a greased springform pan and bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, puree the raspberries, whip the cream with the powdered sugar and gelatine until stiff, mix in the raspberry puree and almond flavoring. Spread 2/3 of the cream on the base.

Place the lid on top and spread the remaining cream all around. Refrigerate the cake for about 3 hours.

For the decoration, cut the marzipan blanket, place it on the cake and decorate the raspberry marzipan cake as desired.

Preparation Tip:

The raspberry marzipan cake can be made with frozen or with fresh raspberries.

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