MARZIPAN CAKE WITH LICORICE

LAKRIDS BY BÜLOW
LAKRIDS BY BÜLOW

LAKRIDS BY BÜLOW

Ingredients

  • 350 g marcipan
  • 175 g sugar
  • 40 g Salty Licorice Syrup
  • 15 g eggwhite
  • 5 g Raw Licorice Powder
  • White chocolate
  • Dired raspberries

Estimated time

    Instructions

    Stir marcipan and sukker with a mixer. Pour the eggwhites slowly into the mixture and add licorice syrup to it. Separate the dough into small pieces of 40 g and shape them to a rim. Sprinkle the pieces with licorice powder and bake them at 230 ° C with upper and under heat for approx. 10 minutes. Let the cake pieces cool and thereafter, dip them in white chocolate and dried raspberries.