Raspberry / kiwi pie cake

Ingredients for Raspberry / kiwi pie cake

Instructions for Raspberry / kiwi pie cake

To prepare the Raspberry / kiwi pie cake recipe, please follow these instructions:

Bring the frozen raspberries into a small saucepan with a tablespoon of water. Let it boil with low heat and stir and mash until you have a liquid mass (there must be no raspberries). Add approx. 1 dl sugar and two tablespoons vanilla sugar. Taste and come. More alm. Sugar in taste.
Allow lots to cool down completely in the fridge or freezer if it needs to go a little faster.

Now sprinkle the ½ l cream and add the cold raspberries gradually. Everything is whipped together and it may be more rigid than alm. whipped cream.

If you miss some sweetness in the cream, you can add a little bit of cream.

You now have your finished raspberry cream to lubricate between your teammates.

Peel the 5 kiwifruit and cut into thin slices and put on the cream before setting the next layer of cake.


Bring some red fruit color into your marcipan and roll it very thin on some baking paper. Get the top layer and cut the edges.

Cover the edge of the layer cake with whipped cream. Save a little and make 8-10 small whipped cream dumplings around the edge of the marcipan, on which you will bring the fresh raspberries.

Please write. Name or other text in the middle of the layer cake with white glaze.