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Marzipan pastries with raspberry cream
 
 
8 ServingsPTM30 min

Marzipan pastries with raspberry cream


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Directions

  1. Place the cake slices covered in the refrigerator. Mix the cream cheese with the sugar until smooth with an electric mixer.
  2. 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.
  3. 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.
  4. Stir in the raspberry jam with a tablespoon of hot water and brush the cakes around with a brush.
  5. 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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