Description
A delightful cake combining layers of fluffy sponge, raspberry jam, and whipped cream enveloped in marzipan, perfect for celebrations.
Ingredients
Scale
- 1 batch of sponge cake
- 2 cups heavy cream
- 1 cup raspberry jam
- 1 cup marzipan
- Green food coloring
- 1/2 cup powdered sugar
- 1 egg white
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- Fresh raspberries (for decoration)
Instructions
- Prepare the sponge cake according to recipe instructions and let it cool.
- Slice the sponge cake horizontally into three layers.
- Whip the heavy cream until soft peaks form and set aside.
- Layer raspberry jam on the first layer of sponge cake, then top with whipped cream. Place the second layer on top and repeat with jam and cream. Finish with the final layer.
- Roll out marzipan to a thickness of 1/8 inch and color with green food coloring.
- Drape the marzipan over the cake, smoothing it down to create an even layer.
- Decorate with a bow made from marzipan scraps or fresh raspberries.
- Serve chilled and enjoy!
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg