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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Ingredients
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
Extras
Mixed fresh berries
Approach
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!
