Raspberry-Marzipan cube

Raspberry Marzipan Cube

20X30 baking tray
Prep Time 3 hrs
Cook Time 20 mins
Course Dessert
Cuisine Cereal Dessert


  • 1 Baking tray
  • 1 Bowl
  • 1 Blender
  • 1 Wooden spoon
  • 1 Chocolate Melting Pot Milk Pot
  • 1 Fork
  • 1 Pastry tray


  • 150 g Marzipan
  • 400 g Cereal
  • 2 tbsp Date mass
  • 50 g Vegetable butter
  • 150 g Raspberry jam
  • 400 g Dark chocolate
  • 20 g Dried raspberry


  • First prepare the cereal, raspberry jam and marzipan, according to the instructions at the beginning of the book.
  • Divide the marzipan into 2 parts.
  • Grind the cereal.
  • Mix the ground cereal with the date mass, raspberry jam and vegetable butter in a bowl.
  • Divide into 2 equal parts.
  • Spread 1 portion across the bottom of the baking pan.
  • Take out one portion of marzipan, stretch it to the size of the pan on an erythritol powder-coated pastry board.
  • Then put it on the cereal layer in the pan.
  • The raspberry jam comes on top of the marzipan layer.
  • Then comes the 2nd layer of marzipan, and finally the 2nd layer of cereal mass.
  • Then put the tray in the fridge for about half an hour.
  • After half an hour, take it out of the fridge and cut it into approximately 3X3 cubes, then melt the chocolate.
  • Melt ⅔ of the dark chocolate over steam with the cocoa powder.
  • Once the chocolate has melted, remove it from the stove and add the remaining dark chocolate.
  • When the chocolate has melted, dip the cubes into it one by one, then sprinkle dried raspberries on top.
  • When all the cubes are covered in chocolate and have the raspberry decoration on them, put them back in the fridge for about half an hour.
Keyword cereal, chocolate, jam, Marzipan, Raspberry jam

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