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Cindy Wood
Marzipan pastries with raspberry cream
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Ingredients
Directions
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Place the cake slices covered in the refrigerator. Mix the cream cheese with the sugar until smooth with an electric mixer.
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Stir in the raspberries with a fork. Spread this neatly over 16 pieces of cake. Stack 2 on top of each other and cover with the last 8 uncovered pieces of cake. Put the 8 stacks covered in the refrigerator to stiffen.
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Sprinkle the worktop with icing sugar and roll out the marzipan into a thin piece. Cut into equal rectangles, big enough to completely cover the cakes.
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Stir in the raspberry jam with a tablespoon of hot water and brush the cakes around with a brush.
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Place a piece of marzipan as a blanket over the cupcakes and let the corners fall down in a fold. Put the cupcakes together on a scale. If necessary, decorate with sugar.
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Nutrition
395Calories
Sodium0% DV0g
Fat32% DV21g
Protein18% DV9g
Carbs13% DV40g
Fiber0% DV0g
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