Marzipan cake with raspberry mousse
A recipe for the deliciously spongy marzipan cake with raspberry mousse.
Marcipankage med hindbærskum
Ingredients
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
Extras
1 punnet fresh raspberries
Chopped dark or milk chocolate (optional)
Fresh mint or lemon balm
Approach
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!
