For my birthday coffee guests I created this great looking raspberry cream cake a la Mette Blomsterberg with a few adjustments, as I used more frozen raspberry without increasing the sugar amount. This gives you an excellent fresh fruit taste in combination with the marzipan without becoming over sweet in the taste.
I also decided not to use whie chocolate for the decoration of the cake, as I plenty of whipped dairy cream for the decoration part of the final cake.
It was the first time ever, that I tried to make a marzipan cover for the side, so here there is room for improvement on the look :-)
Almond cake buns:
- 100 g pasteurised egg yolks
- 65 g sugar
- 1 teaspoon baking powder
- 100 g (cake) wheat flour
- 50 g almonds - grated into fine powder
- 200 g pasteurised egg white
- 6 leaves of gelatine
- 300 g (frozen) raspberries - defrosted
- 50 g icing sugar
- ½ l dairy whipping cream
- ½ vanilla pod
- 200 g marzipan
- 100 g icing sugar
- 25 g glucose syrup
- 4-5 dl dairy whipping cream
- min. 12-16 fresh raspberries
- Whip egg yolk and sugar with an electrical whipper into a thick foamy egg mass.
- Mix wheat flour and baking powder together and pass it through a sieve.
- Gently stir the sieved flour and finely grated almond into the foamy egg mass.
- Whip the egg white stiff.
- Add smaller portions of the egg white foam into the egg-flour mass, step by step. Stir gentle together.
- Cut a piece of baking paper to it covers the bottom of springform with a diameter of approx 25 cm.
- Cover the form bottom with this peice of baking paper, before filling up the springform with the bun dough.
- Bake the cake bun at 190'C (conventional oven) for 20-30 minutes.
- Cool down the cake bun, before removing it from the springform.
- Clean the springform, as you will use it again for building the final cake
- Afterwards add the egg-flour mass into the
- Place the gelatine leaves in 1 liter of cold water for approx 30 minutes.
- Remove the vanilla corns from the vanilla pod. Use some of the icing sugar in order to divide the vanilla corns from each other.
- Heat up the raspberries, icing sugar and vanilla corn in a small cooking pot until it gentle boils.
- Remove the cooking pot from the heat.
- Shake the gelatine leaves free from water, before they are added into the warm raspberry mass, stir well until the gelatine leaves are melted.
- Whip the dairy whipping cream into a soft foam.
- Add 1/3 of the whipped cream into the raspberry mass and whip it together.
- Afterwards add this raspberry-cream mass into the remaining whipped cream, stir it gentle together.
- Knead all the ingredients to the marzipan cover together on a stand alone mixer (Kitchen Aid).
- Store the marzipan cover in a plastic bag, which can be closed. The marzipan cover can be stored in the refrigerator for max 1 week.
- Divide the almond cake into two pieces of equal height.
- Place one of the cake up in the springform.
- 2/3 of the raspberry mousse should be spread on top of the cake bun.
- Place the second cake bun on top of the raspberry mousse.
- The rest of the raspberry mousse is spread on top of the second cake bun. Spread the mousse, so it gets a homogenous top layer.
- Place the cake cold for minimum 3 hours in freezer or night over in the refrigerator.
- Gentle remove the cake from the springform and place it on the serving cake plate.
- Roll the marzipan cover out into a long band on top of extra icing sugar. Keep moving the marzipan around during this rolling process, so it does not stick to the table top.
- Cut out a band, which is 1 cm higher than the actual cake.
- Place the marzipan cover around the side of the cake.
- Whip the dairy cream in whipped cream, which is used for decoration of the cake top.
- Place fresh raspberries on top of the whipped cream.
- Serve and enjoy all your "hard" work :-)
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