Raspberries creamballs with marcipanbunde

Ingredients for Raspberries creamballs with marcipanbunde

Instructions for Raspberries creamballs with marcipanbunde

To prepare the Raspberries creamballs with marcipanbunde recipe, please follow these instructions:

Bunde: Sugar and egg white stir until the sugar is dissolved
The marzipan is stirred while the egg yolk is slowly added.
Spray into 7 cm bottom and bake golden at 180 degrees C. alm. oven.

Foam: Sugar and water boil for a thin caramel. This takes a few minutes (use a damp brush to run it down from the edge of the pan so you avoid crystals in the finished syrup)

Egg whites are lightly whipped and the syrup is added in a thin beam during whipping.


The foam is whipped now at mid-speed for 15 minutes. Add the freeze-dried raspberries for the last few minutes.

The mass is put in a spray bag and sprayed on the cooled bottoms (on the picture they are lubricated with chocolate. It was a try -fathered as they are hard to dip later)
The cream balls are baked 5 min at 180 degrees C. alm. Oven until they are firm enough outside to dip them. Allow them to cool completely.
The chocolate is melted. (For best results, remove the chocolate and 2/3 melt in a water bath and then stir together with the remaining 1/3-Cold tempering)
The cream balls are dipped in the chocolate and decorated. Just cool and wipe! Then there are cream buns!


I have not baked the cream balls on the picture and they flow out when they are dipped. Normally uses another recipe with glucose that should not be baked and forgot about it.