Marzipan cake with berries

10-12 pieces
Marzipan cake with berries
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120 g plain flour
25 g semolina
50 g Dansukker Granulated Sugar
6 g Dansukker Vanilla Sugar
100 g butter or margarine
1 egg yolk

1 egg yolk
70 g Dansukker White Syrup
4 g potato starch
100 ml cream, single or double
12 g Dansukker Vanilla Sugar

Marzipan paste
250 g almond paste
1-2 egg whites

To decorate
500 g fresh berries

200 ml water
140 g Dansukker Jelly Sugar Multi

Draw a circle measuring 28 cm in diameter on a sheet of baking parchment. Put all the ingredients for the cake in a food processor or on the kitchen surface and work into a dough.

Roll out the dough straight on the baking parchment so that it fills the circle. Refrigerate. Coarsely grate the almond paste. Mix in enough egg white to make a paste of piping consistency. Pipe the paste in a decorative pattern onto the circle of dough. Bake in the centre of the oven at 200°C for approx. 20 minutes.

Mix all the ingredients for the custard in a stainless steel saucepan and simmer, stirring constantly, until thickened. Cover with a lid and leave to cool. Spread the custard in between the marzipan on the cake. Arrange the berries over the custard. Put the water and jelly sugar in a saucepan and boil for 30 seconds. Allow to cool slightly, then spoon the jelly over the berries.

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