Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 125 g butter, room temperature
- 50 grams sugar
- 100 g marzipan raw mixture, possibly more
- 1 packet vanilla sugar or vanilla powder to taste
- 3 egg (s), separated
- 200 g flour or 150 flour and 50 starch
- 2 teaspoons baking soda
- some milk or buttermilk
- 2 tablespoon raspberry spirit
- 500 g raspberries, fresh or frozen
- 75 g suar or powdered suar
- a bit salt
Print Recipe
Pin Recipe Instructions
- Beat the butter until frothy. Add 50 g of sugar, grated marzipan, vanilla, salt and egg yolks one after the other. Mix the flour and baking powder, stir in with the milk and raspberry brandy.
- Put the batter in a prepared springform pan and place the raspberries on top. Bake in a preheated oven at 180 ° C for 30-35 minutes.
- Beat the egg whites until stiff, pouring in the sugar. Spread the egg whites on the hot cake, pull tips with a spoon. Bake at 160 ° for 10-15 minutes.
- Can be prepared the day before, the marzipan taste comes out better then. I can also imagine that with other fruit!
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