Marzipan Raspberry Cake

Defrost the raspberries in a baking bowl, reserving the juice.

For the sponge cake base, separate the eggs. Whip the egg whites with the sugar until stiff. Mix the yolks and stir them in, mix the vanilla pudding, flour and baking powder and fold into the egg mixture. Preheat the oven to 200 degrees. Spread a layer of parchment paper on the baking sheet, place the bottom of a star-shaped pan on it, pour in the batter and bake for 10 to 15 minutes until golden brown. Cool in the mold.

Heat the raspberries with their juice with the powdered sugar. Mix in the vanilla pudding powder, bring to a boil and cool just briefly. Spread the raspberry mixture on the star-shaped cake base mold and smooth.

Melt the butter in a frying pan and carefully color the sliced almond kernels in it. Now transfer the almond kernels to a cold container to cool on the spot so that they do not brown. Whip the whipped cream with cream stiffener and vanilla sugar until stiff, finally fold in the browned almond kernels. Spread the mixture on the raspberry layer.

Knead the raw marzipan with the powdered sugar. Cover the area to roll out the marzipan with parchment paper to prevent it from sticking. Place the lump of marzipan on top and flatten slightly with your hands. Place two generous pieces of cling film on top and roll out the marzipan into a flat even circle using a rolling pin. Peel off the cling film and de

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