Mini Mazarin De Lux

Red Velvet Cake


“Mazarin Taerte” is a classic popular Danish cake which you can find in most bakeries. It’s a sponge cake made with Marzipan that makes the cake moist, sweet and compact. There are many different variations of this cake.



The original Mazarin tarte is twisted to a mini pie, toped with light raspberry mousseand glazed with Glamour Decorgel which gives a tack of elegance.


For 12 mini pies 8 cm

  • 220 g Dawn Shortcrust Mix
  • 360 g Mazarin base
  • 180 g Raspberry mousse
  • 120 g Dawn Decorgel Glamour Silver



  • 1000 g Dawn Shortcrust Mix
  • 400 g Butter
  • 100 g Eggs

Mazarin Base

  • 350 g Butter
  • 300 g Eggs
  • 300 g Dawn Creme Cake Base Plain CL
  • 150 g Almond paste
  • 50 g Almond powder

Raspberry Mousse

  • 1000 g Whipped creme
  • 200 g Dawn Fond Raspberry
  • 200 g Water


Mix Dawn Shortcrust Mix, butter and eggs rollout 2 mm
Cut and deposit in silicon
Mix almond paste, butter and eggs until a creamy
Fold Dawn Creme Cake Base Plain CL and almond powder carefully
Pipe small rings with raspberry mousse and ontop mazarin base and bake


TIME: 15-18 minutes


Prepare raspberry mousse, pipe in small silicon mould and freeze it
Cover raspberry mousse with a red colored glamour decorgel
Decorate like on the picture