Raspberry marzipan cake dream à la Dani

Ingredients for 1 servings:

• 100 g spelt flour
• 100 g cornstarch
• 100 g sugar
• 1 tbsp vanilla sugar
• 5 eggs
• 4 tbsp water, hot
• 2 tsp, leveled baking powder
• 600 g whipped cream
• 2 tbsp vanilla sugar
• 2 points cream stiffener
• 100 ml multivitamin juice, red
• 300 g raspberries, frozen
• 2 tsp, heaped cornstarch
• 2 tsp, heaped sugar
• 200 g marzipan paste
• 2 tbsp, heaped powdered sugar
• 8 raspberries
• 8 chocolate decorations
• 150 g whipped cream
• 1 tbsp vanilla sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

airy, light and not so sweet

Finely sift together the flour, starch, and baking powder and set aside. Now beat the eggs with the hot water, gradually adding the sugar and vanilla sugar. Beat for a little longer; it should form a light but stable mixture. Now carefully fold the sifted flour, starch, and baking powder into the egg mixture. Line the bottom of a springform pan with baking paper and pour in the batter. You don’t need to grease the sides of the pan. Bake at 175°C for 30-35 minutes. Allow to cool thoroughly. I always bake the sponge cake the day before; it’s easier to cut. Cut it in half twice. For the filling, bring the raspberries to the boil with the sugar and juice, then simmer until the raspberries have thawed. Mix the cornstarch with a little cold juice, stir into the boiling raspberries, and bring to a boil. The mixture should form a thick mixture. Place the first layer on a cake plate and place a cake ring around it. Pour the hot raspberry mixture onto the base, spread evenly, and place the second layer on top. Cover and chill for one hour. Whip 600g of cream with the vanilla sugar and cream stiffener. Pour approx. 450g of cream onto the base, place the last layer on top, and spread with the remaining cream. Knead the marzipan mixture well with the icing sugar and roll it out thinly between sheets of cling film into a large circle. The circle should be large enough to wrap the entire cake. Cover the cake with the marzipan and carefully smooth and press it down, trimming off any excess marzipan. Now trace out 16 cake slices with a sharp knife or use a stencil. Whip the 150g cream with the vanilla sugar until stiff, and use a piping bag fitted with a star nozzle to place a puff of cream on each slice. Now alternate a raspberry and a chocolate ornament on the puffs of cream.