Marzipan Ravioli

Try this delicious cake recipe:

Yields approx. 25 pieces

Dice the raw marzipan and knead together with 75 grams of sifted powdered sugar. Roll out marzipan on powdered sugar to a rectangle about 2 mm thick.

For the filling:

Chop apricots and mix with pistachios, jam and perhaps liqueur. Using a teaspoon, place small heaps 2 cm apart on one half of the marzipan sheet. Brush the spaces in between with a little water so that the second layer of marzipan sticks well. Fold the second half of the marzipan sheet over the heaps and press the spaces well smooth. Cut out ravioli with a ravioli cutter or a cake wheel with a wavy edge. Perhaps roll out leftover marzipan repeatedly and fill as described. For the decoration:

Chop the cooking chocolate and melt in a warm water bath. Put the cooking chocolate in a small freezer bag and cut a small corner of it into small pieces. Drizzle the chocolate in strips over the ravioli and dry. Tips

As filling you can also use a little bit of nougat, cocktail cherries or chopped candied fruit, mixed with a little bit of liqueur.

Nutritional value per piece approx. 95 calories, 4 g fat

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