Summer cake


    Mazarin with currants and raspberries, served with lemon cream and mint

    8 to 10 pieces
    175 g marzipan
    175 g sugar
    175 g butter (soft)
    2-3 eggs room temperature
    2 tbsp. flour
    1 organic lemon
    50 g of fresh red currant
    50 g of fresh raspberries
    3-4 sprigs of mint for garnish

    Mix marzipan and sugar together, add the butter bit by bit and then the eggs, one at a time, add flour and then finely grated lemon zest.

    Put mazzarin into a greased pie or cake tin and put the berries on top. Put in the oven at 180 degrees and bake for 20-25 min. until golden brown on top and firm in the middle. Take the cake out of the oven and let it cool slightly down before it is cut into pieces and serve with lemon cream and mint.

    Lemon Cream
    5 cups plain yogurt
    1 organic lemon
    3-4 tablespoons icing sugar
    Whisk yogurt with finely grated zest and juice from lemon and icing sugar into a smooth cream. Add a little extra icing sugar and lemon zest. Server for the warm cake and sprinkle with mint on top.