Marzipan cake with raspberry mousse
A recipe for the deliciously spongy marzipan cake with raspberry mousse.
Marcipankage med hindbærskum
200 butter, softened
200 g sugar
100 g marzipan, grated
2 tbsp. crème fraiche 18% or Greek yoghurt 10%
200 g all-purpose flour
1 tsp. baking powder
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
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.
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!