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Marzipan cake with raspberry mousse

Marzipan cake with raspberry mousse

A recipe for the deliciously spongy marzipan cake with raspberry mousse.

Kage for 8-10 persons
Preperation 40 min. / Cooking 40 min. / Total 1 t. 20 min.

Marzipan cake

200 butter, softened

200 g sugar

100 g marzipan, grated

2 tbsp. crème fraiche 18% or Greek yoghurt 10%

4 eggs

200 g all-purpose flour

1 tsp. baking powder

Raspberry mousse

250 g frozen raspberries

85 g confectioner’s sugar

1 tbsp. potato flour

300 ml cream

1 tsp. vanilla sugar


1 punnet fresh raspberries

Chopped dark or milk chocolate (optional)

Fresh mint or lemon balm



Marzipan cake

Whisk the butter and sugar together. Add the grated marzipan. Whisk in one egg at a time and add the crème fraiche. Mix the flour with the baking powder and sift it into the batter. Grease a springform of about 23 cm in diameter and line the bottom with baking paper. Bake the cake in the oven at 175 C for 35-40 minutes. The cake should be a little soft in the middle. Allow the cake to cool.

Raspberry mousse

Blanch the raspberries and put them in a sieve, so they can thaw, and the juice can be strained. Mix the confectioner’s sugar and potato flour in with the raspberry juice. Whisk the cream and vanilla sugar to a light foam and gently fold into the raspberry juice.

Free the cake from the mold and place it on a platter. Spread the raspberry mousse on the cake and garnish with raspberries, chocolate and mint. Enjoy!


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