{"id":14041,"date":"2016-08-25T13:50:26","date_gmt":"2016-08-25T11:50:26","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/mazarinkage-med-hindbaer-og-hvid-chokolade\/"},"modified":"2016-08-25T13:58:56","modified_gmt":"2016-08-25T11:58:56","slug":"mazarinkage-med-hindbaer-og-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/mazarinkage-med-hindbaer-og-hvid-chokolade\/","title":{"rendered":"Marzipan cake with raspberries and white chocolate"},"content":{"rendered":"<p><strong> <img decoding=\"async\" class=\"aligncenter size-large wp-image-14031\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/mazarin1-1024x682.jpg\" alt=\"mazarin1\" width=\"1024\" height=\"682\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin1-1024x682.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin1-300x200.jpg 300w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin1-768x512.jpg 768w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin1.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><br \/>\n<\/strong><em>The combination of tangy raspberries and almond-rich sweet marzipan makes this cake a Summer favorite of mine.\u00a0<\/em><strong>\u00a0<\/strong><\/p>\n<p><strong>Marzipan cake with raspberries and white chocolate<br \/>\n<\/strong>8 servings<strong><br \/>\n<\/strong><\/p>\n<p>150 g marzipan<br \/>\n150 g sugar<br \/>\n150 g\u00a0butter, softened<br \/>\n3 eggs<br \/>\n75 g plain flour<br \/>\n150 g raspberries<br \/>\nWhite chocolate for making flakes<\/p>\n<p>Preheat the oven to 180 degress Celsius. In a bowl whisk together marzipan and sugar well and then add butter while continuing to whisk. Add the eggs one at a time. Fold in flour. Finally fold in raspberries with a gentle hand. Pour the cake batter into a buttered springform pan (20 cm) with the bottom lined with parchment paper. Bake for about 45-50 minutes. Use a toothpick to check the cake for doneness. Cool down the cake completely before decorating the cake with chocolate flakes.<\/p>\n<p><strong><img decoding=\"async\" class=\"aligncenter size-large wp-image-14035\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/mazarin3-682x1024.jpg\" alt=\"mazarin3\" width=\"682\" height=\"1024\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin3-682x1024.jpg 682w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin3-200x300.jpg 200w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin3-768x1152.jpg 768w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/mazarin3.jpg 853w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The combination of tangy raspberries and almond-rich sweet marzipan makes this cake a Summer favorite of mine.\u00a0\u00a0 Marzipan cake with raspberries and white chocolate 8 servings 150 g marzipan 150 g sugar 150 g\u00a0butter, softened 3 eggs 75 g plain flour 150 g raspberries White chocolate for making flakes Preheat the oven to 180 degress&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/cakes\/mazarinkage-med-hindbaer-og-hvid-chokolade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":14031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635],"tags":[],"class_list":["post-14041","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=14041"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14041\/revisions"}],"predecessor-version":[{"id":14044,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14041\/revisions\/14044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/14031"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=14041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=14041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=14041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}