Description
A delightful dessert with layers of soft sponge, raspberry jam, and creamy marzipan wrapped in toasted almonds.
Ingredients
Scale
- 6 eggs, separated
- 180g sugar
- 120g flour
- 30g cornstarch
- 60g butter
- 4g baking powder
- 150g ground hazelnuts
- 2 tsp vanilla
- Lemon zest
- Pinch of salt
- 150ml water
- 150g sugar (for syrup)
- 10g rum
- 350g raspberry jam
- 300g ground almonds
- 200g powdered sugar
- 100g egg white
- 15g water (for marzipan)
- 75g toasted almonds
Instructions
- Preheat your oven to 350°F (175°C). In one bowl, beat the egg yolks with 90g of sugar until creamy.
- In another bowl, whisk together the flour, cornstarch, baking powder, and ground hazelnuts. Slowly add the dry ingredients to the yolk mixture, mixing well.
- In a separate bowl, beat the egg whites with 90g of sugar until fluffy. Gently fold the egg whites into the batter.
- Divide the mixture between two greased cake pans and bake for about 25 minutes.
- In a small saucepan, combine 150g of sugar with 150ml of water and the rum. Heat until the sugar dissolves, then set aside to cool.
- Combine the ground almonds, powdered sugar, egg white, and water in a bowl. Mix until a smooth paste forms.
- Once the cakes have cooled, slice them into four layers. Brush each layer with the syrup.
- Spread raspberry jam and marzipan between each layer.
- Coat the outside of the cake with the remaining marzipan and press the toasted almonds onto the sides for decoration.
Notes
Ensure all ingredients are at room temperature for best results. You can use other fruits for the jam, such as apricot or strawberry.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 125mg
Keywords: cake, dessert, raspberry, marzipan, almond, hazelnut