John Myers
Marzipan Cake with Strawberry Jam, Cream, Raffaello and Philadelphia
The perfect mazu12 marzipan cake with strawberry jam, cream, raffaello and philadelphia recipe with a picture and simple step-by-step instructions.
- 1 Cake base
- 1 Marzipan blanket
- 250 Milliliters Cream
- 250 g Philadelphia
- 300 g Strawberry jam extra
- 1 Bag Gelatine fix
- 1 Bag Vanilla sugar
- 12 Wafer flowers
- 12 Raffaello balls
- Divide the cake base in the middle (e.g. Wiener Boden). Place one half in the cake ring.
- Whip the whipped cream until stiff and set aside (250 ml cream with a packet of vanilla sugar and cream stabilizer).
- Put 3,300 g. Strawberry jam extra in a bowl and stir together with a 3/4 to 1 bag of gelatine.
- Put 4,250 g Philadelphia in a bowl and whisk briefly with the mixer.
- Mix the whipped Philadelphia and jam together and fold in the whipped cream in two stages.
- Approx. Distribute 3/4 of the mixed filling evenly on the lower cake base and place the second cake base on top. Then let stand for about 5 minutes.
- During this time 12 Raffaello balls approx. 5 cm. Place in a circle from the outside edge and mark a mark in the middle with the knife. After marking, remove the balls from the cake base.
- Spread a thin layer of the filling around the marked circle as well as the one around the edge of the cake (this layer only serves as an adhesive layer for the marzipan topping)
- Place the marzipan blanket on the cake base so that the sides are covered. Carefully press the edge of the marzipan blanket and cleanly cut off the excess mass with a sharp knife.
- Place the 12 Raffaello balls back on the marzipan cover and press them in gently. Carefully cut open the marzipan cover from the center of the inner circle in the direction of the balls.
- Place the resulting marzipan triangle from the tip over the ball.
- Put the rest of the filling in a piping bag and fill the center of the cake. Squirt 12 small dots on the edge of the cake.
- Put a flower on the sprayed points.
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