Marzipan Cake

Name: Marzipan Cake
Yield: 6 servings
Ingredients: 10 g yeast; 1 tbsp Arla Cravendale Semi Skimmed Milk 2L; 150 g Soft butter; 1 egg; 3 tbsp sugar; 2 tsp lemon zest (Unwaxed); 240 g wheat flour; 100 g Grated Raw marzipan; 1 Beaten egg; Sprinkle of icing sugar; 200 g raspberries; 250 ml creme fraiche

A delicious cake with marzipan, lemon peel and raspberries, served with crème fraîche on the side.

Ingredients

Dough

10 g Yeast
1 Tbsp Arla Cravendale Semi Skimmed Milk 2L
150 g Soft butter
1 Egg
3 tbsp Sugar
2 tsp Lemon zest (Unwaxed)
240 g Wheat flour

Filling

100 g Grated Raw marzipan

Glaze

1 Beaten egg

Garnish

Sprinkle of icing sugar

Additions

200 g Raspberries
250 ml Creme fraiche

Instructions

Stir the yeast into the milk. Add the other ingredients (keep some of the flour back).
Beat the dough well together. Cover it with a lid or aluminum foil and place it in a warm place for approximately ½ hour.
Take the dough out and put on a floured surface and knead it thoroughly. Add any/the rest of the flour.
Divide the dough into 2 pieces and roll them out in to circles - approximately 30 cm in diameter. Place one piece of dough on a tray lined with baking paper.
Spread the marzipan on one of the dough piece (not all the way to the edge) and place the other dough circle on the top.
Join the edges of the dough circles together (2 cm wide edge). Brush with egg and sprinkle with sugar. Bake it in the middle of the oven. Serve cake warm for 12 minutes at 225 °.