Ingredients
50 g marzipan
2 whisked eggs
75 g wheat flour
150 g Dansukker Granulated sugar
½ tsp baking powder
200 g soft butter
Berries
250 g fresh berries or fruit
250 ml Dansukker Light Syrup
½ lime
Vanilla ice cream
500 ml cream, 13%
100 g Dansukker Granulated sugar
2 tsp Dansukker Vanilla Sugar
4 pasteurised egg yolks
Instructions
Marzipan cake
Set the oven at 175ºC. Stir the marzipan and sugar together. Add the egg mixture a little at a time and stir in the soft butter. Mix the flour and baking powder and sieve into the dough. Place the dough in a small ryebread tin and place in the oven at 175ºC for 15-20 minutes. Let the cake cool, then cut into suitable pieces.
Berries
Peel the lime and chop the peel finely. Squeeze the juice from the flesh. Mix the juice and peel into the syrup and cool in the fridge. Fold the fruits or berries into the cold lime syrup immediately before serving. Instead of lime peel, you can also use finely chopped fresh mint.
Vanilla ice cream
Boil the cream with the Granulated sugar. Remove the saucepan from the heat and add the vanilla sugar. Thicken the cream mixture with the egg yolks into a light custard over a low heat. Sieve the custard and allow to cool. Pour the cooled custard into the ice cream maker or place in the freezer for 10 hours and stir regularly. A good shop-bought ice cream can also be used.
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