Turn the oven on to 175 degrees C.
Grate the marzipan and add to a bowl. Stir in butter and lime zest. Add the eggs one at a time. Finally add the flour and stir until the batter is smooth. Pour the batter into a round greased or Teflon baking dish, about 24 cm. Bake the cake in the middle of the oven for 20 to 25 minutes. Leave to cool completely.
-Repeat this whole process for another layer.
Once the cake layers are completely cool, make the raspberry filling. I bought a pack of cream fix in a cake shop. Its super easy. All you do is whip 250 g of cream, set aside in the fridge to keep cool. Then add water to 125 g. of cream fix. When it is well-incorporated fold in the whipping cream a bit at a time. Once its well mixed, place the first cake on a plate and add the cream mixture on top in an even layer. Place in the refrigerator for about 30 minutes to set. Take the plate out of the refrigerator and place the second layer on the cream.
Now take your ready-made marzipan sheet and cut out a long rectangular piece, making sure that it is as wide as the cake is tall, so it will cover the entire sides of the cake. Wrap the marzipan around the cake.
Make the mascarpone cream by whipping the cream until you have soft peaks. Fold in the mascarpone cream. Finally add icing sugar and zest. Spread on top of the cake.
Rinse the berries and remove the stem from the strawberries. Now scatter all of the berries on top of the cake.
Before serving, shave some white chocolate and sprinkle over the cake.
And there you go. It’s a bit of a process, but definitely worth it! Yum.