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TUC cake with fluff and berries

TUC cake with fluff and berries – A recipe for the most delicious meringue base with TUC biscuits, marzipan, hazelnuts, and chocolate decorated with fluff and berries.

Summer cake with TUC biscuits

A really delicious cake that is perfect to serve in the summer with all the delicious summer berries. You can use whatever fruit you like. The salty TUC biscuits are perfect in this cake, as the salty and sweet play really well together.

You can easily bake the cake base the day before. Just wrap it well and store it in the fridge. You can also assemble the fluff and berries and then put in the fridge if it is to be served the next day.

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Kager for 6-8 persons
Preperation 1 t. / Cooking 30 min. / Total 1 t. 30 min.

TUC cake with fluff and berries

4 egg whites

225 g sugar

100 g hazelnuts or other nuts, roughly chopped

65 g dark chocolate, chopped

65 g grated marzipan

150 g TUC biscuits, crushed

Vanilla fluff

300 ml cream

1 tsp. vanilla sugar

2 tbsp. confectioner’s sugar


Mixed fresh berries


TUC cake with fluff and berries

Heat the oven to 150 C convection.

Line a 24 cm springform tin with baking paper at the bottom and grease with butter on the sides.

Whisk the egg whites until frothy and add the sugar a little at a time. Whisk to a stretchy and fluffy meringue. Add the hazelnuts, chocolate, marzipan, and crushed TUC biscuits and gently fold them into the meringue. Distribute the meringue mixture in the springform tin and bake the cake for about 35 min.

Allow the cake to cool.

Vanilla fluff

Put the cream, vanilla sugar and confectioner’s sugar in a bowl and whisk to a light whipped cream.

Release the cake from the springform tin and place it on a platter. Spread the vanilla fluff over the cake and garnish with fresh berries. Serve the cake immediately or refrigerate it for a few hours. The cake can also easily be refrigerated until the next day. Enjoy!


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