Marzipan pastries with raspberry cream

Name: marzipan pastries with raspberry cream
Total time: 30 min
Yield: 8
Ingredients: 12 paste butter cake; 200 gram cream cheese natural; 2 tablespoon sugar; 100 gram raspberry; 1 tablespoon powdered sugar; 200 gram pink marzipan; 2 tablespoon Raspberry Jam; decoration confectionery; glaze pin; sixlets shimmer silver; 20 sugar heart

Ingredients

Directions

Place the cake slices covered in the refrigerator. Mix the cream cheese with the sugar until smooth with an electric mixer.
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.
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.
Stir in the raspberry jam with a tablespoon of hot water and brush the cakes around with a brush.
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.