ingredients

1.000g	JOGOSOFT
250g	HONIG-LEBKUCHEN
50g	Honey
400g	Vegetable oil
625g	Water

Filling

300g	Marzipan
300g	Jam, raspberry

processing

Method:

Mix all ingredients in fast speed for 3 minutes with a flat beater.
Put batter in a mould, e.g. 1200g for a tray 60x20cm or 300g in a “Lotus Vario Mould”.

Baking:
At 170°C without steam.
25-28 minutes for Lotus Vario
28-30 minutes for a tray 60x20cm

After cooling down, cut in half horizontally and spread a mix of raspberry jam and marzipan and close. Then glaze with fondant and decorate with chocolate.