Marzipan pastries with raspberry cream
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.
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