Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Can be prepared the day before, the marzipan taste comes out better then. I can also imagine that with other fruit!