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Ingredients 19 items

  • 1¾ cups plain flour or 250 g
  • 1 tin Nestlé® Sweetened Condensed Milk or 395 g
  • 3 Eggs
  • 2/3 cup butter or 150 g, soft
  • 1 teaspoon Baking powder
  • ½ tablespoon vanilla essence
  • 1 tablespoon lemon zest, or zest of one lemon
  • 1½ cups raspberry jam or 500 g
  • For the almond paste:
  • 1¾ cups ground almonds or 250 g
  • 2 cups icing sugar or 220 g
  • 2/3 tin Nestlé® Sweetened Condensed Milk or 263 g
  • ½ teaspoon vanilla essence
  • 3 tablespoons corn flour or 25 g
  • 1½ teaspoons water
  • For the butter cream:
  • ¾ cup butter or 200 g
  • 1 tin Nestlé® Sweetened Condensed Milk or 132 g
  • ½ teaspoon vanilla essence

How to prepare

  1. To prepare Cake:
  2. Combine the flour, NESTLÉ Sweetened Condensed Milk, eggs, soft butter, baking powder, vanilla and lemon zest; mix for 5 minutes or until they change in color.
  3. Pour the mixture into a greased 20cm round baking tin and bake in a preheated oven at 170 °C for 35 minutes or until a skewer inserted in the middle comes out clean.
  4. Remove from the oven and set aside to cool down. Cut the cake into 2 layers, fill with the raspberry jam and cover it all with a thin layer of jam.
  5. To prepare the Marzipan layer:
  6. Combine all ingredients and mix slowly making soft dough with your hand, cover with cling film and keep aside.
  7. Roll out dough to 2 mm thick, cover the cake with the dough trimming excess edges. Using leftover almond paste dough, form a rabbit and carrot shape for decoration.
  8. To prepare the butter cream:
  9. Combine all the ingredients and beat well using an electrical mixer for 6 minutes or until fluffy, decorate the cake with the cream using a piping bag.

Nutritional informations

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