Raspberry and almond paste cake

Raspberry and almond paste cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Both fresh and melting to heart, here is an ideal dessert for a birthday meal or party.


  • 5 eggs
  • 150 g of sugar
  • 150 g of flour
  • 2 dl of cream
  • 30 g of sugar
  • 250 g raspberries
  • icing sugar
  • 300 g marzipan


Preheat the oven to 180 ° C.
Blanch the eggs with the sugar and warm the mixture in a
pan. Beat the mixture in the bowl of a robot until it becomes firm.
Sift the flour and add it gently to the preparation.
Pour the mixture into a round cake pan with removable bottom. Bake in preheated oven for 45 minutes.
Unmold and let cool on a wire rack.
Whip the cream with the sugar and cut the biscuit halfway up. Use a pastry bag to garnish whipped cream and arrange the raspberries on top. Place the top of the cake over and spread a small layer of whipped cream over the surface of the cake again.
Clean the work surface and sprinkle with icing sugar. Stretch the marzipan up to a thickness of 3 mm. Cover the cake with the almond paste and press well.

Le Creuset - Borgerhoff & Lamberigts