Lund is surrounded by the richest farmland in the country, and we explore nearby islands and meet entrepreneurs making highly-regarded local products. 


  • 1 round sponge cake

  • 500 ml heavy cream

  • 200 ml vanilla custard

  • 100 ml fresh raspberry jam

  • 200 ml fresh raspberries

  • 1 green marzipan sheet

  • Icing sugar for decoration


  • 1.

    Cut the sponge cake into three layers.

  • 2.

    Whisk the cream until stiff.

  • 3.

    Spread the vanilla curd, and a little of the cream on the bottom layer.

  • 4.

    Put on the second cake layer and spread the raspberry jam and some of the fresh raspberries.

  • 5.

    Sandwich the last layer and spoon the remaining whipped cream over the cake. Use a spatula to create a smooth dome-like shape. Don’t forget the sides. Gently, put the remaining raspberries in the cream and cover the wholes with a spatula.

  • 6.

    Cover the cake with the marzipan sheet. Gently pull it down the sides to get rid of any wrinkles. Cut off excess marzipan and dust the cake with icing sugar.

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