Raspberry Macaroon Cake à la Ikea

Ingredients for 18 servings:

• 300 g flour
• 150 g butter
• 100 g powdered sugar
• 500 g marzipan – raw mass
• 100 g powdered sugar
• 3 eggs, including the yolk
• 500 ml milk
• 1 pkt. pudding powder, vanilla
• 50 g powdered sugar
• 3 eggs, including the yolk
• 80 g butter
• 150 g chocolate (milk chocolate)
• 800 g raspberries
• 1 point cake glaze, clear
• 3 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Dough: Combine flour, cold, finely chopped butter, and sugar on a work surface. Gradually add about 1/16 liter of cold water and quickly knead everything with your hands until a smooth dough forms. Shape the dough into a ball, wrap it in cling film, and chill for about 30 minutes. Roll out the shortcrust pastry on a floured work surface to a size of approximately 40 x 40 cm, place it on a baking sheet, and bake in a preheated oven on the middle rack at 200°C for about 15 minutes; let it cool completely. Macaroon mixture: Mix the marzipan with the sugar and egg yolk well – ideally with a hand mixer. Fill a piping bag with a large, serrated nozzle and pipe a total of 6 strips. Let the macaroon mixture dry for about 30 minutes, then brown the cake base in a preheated oven on the top rack at 220°C for about 2 minutes. Allow the cake to cool completely. Cream: Bring the milk to a boil, mix the pudding powder with the sugar and egg yolks well, pour into the hot milk and cook for about 1 minute, stirring constantly, ideally with a whisk. Remove the pudding from the heat and let it cool slightly. Cut the butter into large cubes and gradually stir it into the pudding with a whisk. Cover and chill the cream for about 1 hour. Chop the chocolate, melt it in a bain-marie, mix well and spread with a brush. Allow to dry. Spread the cream with a tablespoon on the chocolate-covered cake base. Sort the raspberries and spread it over the cream. Mix the cake jelly with 250 ml water and sugar, prepare according to the package instructions and cover the raspberries with it. Cut the cake into three strips along the macaroon mixture and cut these into slices. Chill the raspberry slices until ready to serve.