RASPBERRY CAKE WITH SALTED CARAMEL

INGREDIENTS:

5,3 oz ( 150 g ) marzipan
5,3 oz ( 150 g ) soft butter
1 cup ( 150 g ) sugar
1/2 cup and 3 tbsp ( 68 g ) flour
2 eggs

RASPBERRY CREME:
2,5 cup ( 5 dl ) heavy cream
6 sheets of gelatin
2 1/2 cup ( 280 g ) raspberry
1/2 a cup ( 80 g ) sugar

OTHER:
Salted caramel (Recipe here)
Fresh raspberries

Preheat oven to 175°C / 347°F. Mix marzipan, sugar and soft butter until combined. Add the eggs and whip until everything is combined and light. Now add the flour and mix. Butter your springform and line the bottom with baking paper. Bake for 15 - 20 minuts until it's golden on the outside and baked all the way through. When it's done take it out of the oven and let it cool off completely.

When your cake has cooled off you can prepare it for the creme. Remove the cake and set it aside. Clean the springform and sprinkle one tsp of sugar on the bottom. Place the cake inside the springform and put acetate sheet around the cake on the inside of the springform. Make sure it's tight around the cake.

Now you can make the raspberry creme. Soak the gelatin in cold water. Add raspberries, sugar and water to a small saucepan and let it simmer on medium heat until the raspberries are soft and the sugar has dissolved. Pour the raspberries and juice into a large sieve and strain it by pressing against the sieve with a spoon. You want to press as much of the raspberries through as you can. Add the soft gelatin sheets to the warm raspberry juice and carefully mix until they are completely melted. Set it to the side while you whip your cream. Add the cold cream to a bowl and whip just until soft peaks appear. Take 3 - 4 tsp of the cold whipped cream and add to the raspberry juice and fold in. When it's combined pour it into the bowl with the rest of the whipped cream and with at big spoon fold it in until everything is fully combined. Pour the creme on top of the cake and make sure the top is even. Put it the fridge till the next day.

The next day you can decorate it. Make the salted caramel and let it cool completely off. If it's still a bit to runny, put it in the fridge for 15 minutes until it has the right consistency to drizzle onto the cake. And then you just pour it on the cake, smooth it out and drizzle it down the sides. Decorate with fresh raspberries and keep in the fridge until serving.

Enjoy !

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