White Marzipan Cake with Strawberries and Cream - Vit marsipantårta med jordgubbar och grädde

WHITE MARZIPAN CAKE WITH 

STRAWBERRIES AND CREAM

Vit marsipantårta med jordgubbar och grädde

1 cake, 10 pieces

Layer:

3 eggs

1 cup sugar

0.8 cup flour

0.4 cup corn starch

1½ teaspoons baking powder

0.3 cup boiling water

Filling:

0.8 cup strawberry jam

4 cups fresh strawberries

1.6 cups heavy cream

Decoration:

1 package white marzipan covers

(we can buy them ready-made

here, as cakes with marzipan are

so popular in Sweden - we just

have to roll them out)

4 cups fresh strawberries

1.7 oz white chocolate

coconut flakes

Beat eggs and sugar until fluffy. Mix flour and corn starch with baking powder and blend this into the egg batter. Add the hot water. Pour into a greased, floured springform pan, diameter approx 9 inches, and bake in the lower part of the oven at 347F for about 40 minutes. Allow to cool slightly and loosen the ring.

Split the layer in 3. Divide jam, sliced strawberries and whipped cream between each layer and spread a thin layer of cream all around the cake to help attach the marzipan.

Roll out the marzipan and use a cookie cutter to measure out marzipan shapes to put around the edges, overlapping each other. If there is any marzipan left and you feel artistic, make roses and put on the cake. (I'm hopeless at it.)

Dip as many strawberries as you need to put all around the top of the cake in melted white chocolate and then coconut flakes. Decorate the cake.

Enjoy!

Bella