Raspberry Custard Cake

Prepare 500 g of FunCakes Special Edition Mix for Biscuit and Tart Base as indicated on the package and let rest for at least one hour in the refrigerator.

Preheat the oven to 180 °C (convection oven 160 °C).

Knead the dough after resting in the refrigerator and roll it out to a thickness of 1,5 cm on a work surface dusted with FunCakes magic powder. Cut out the shape using the edge of the springform pan and place it on a baking tray lined with baking paper, still using the pan edge. Fill a piping bag with the diluted marzipan and cover the dough base leaving a border of 1 cm free around the edge. Bake the base for 20-25 minutes. After baking, remove the pan ring and let the base cool completely.

Prepare 100 g of FunCakes Mix for Custard Cream according to the package instructions.

Whip the cream with the icing sugar and one packet of Klop-fix. Then fold the whipped cream into the custard cream, stirring until you obtain a smooth cream called Swiss cream. Fill a piping bag fitted with nozzle n°1A and generously cover the base by making a spiral of Swiss cream starting from the center.

Completely cover the Swiss cream layer with raspberries and sprinkle mint leaves here and there. Then drizzle the honey zigzagging over the raspberries. You will see that the honey will be absorbed by the raspberries, leaving behind several drops.