Dieser Beitrag ist auch verfügbar auf:
Deutsch
Fine, creamy, fluffy, nutty, soft tastes this delicious marzipan cake. It is an ideal dessert for all marzipan lovers. You can easily and quickly make the cake yourself with ordinary ingredients that you may already have at home. A detailed marzipan cake recipe with exact quantities and step-by-step instructions can be found below.
Fluffy, moist, nutty – simply delicious
This cake consists of a fluffy sponge cake and the fine marzipan cream. The sponge is not only very soft, but thanks to the lemon syrup with which it is soaked, it is moist to boot. The cream tastes nutty, delicate and not too sweet if you use marzipan raw paste with a high almond content and low sugar content.
For those who love marzipan
If you love marzipan and want to try not only sweets, but also a cake with it, this recipe is just right for you. Because the cream for the cake contains a generous portion of marzipan raw paste. Moreover, the cake is decorated with marzipan blanket and marzipan roses. You can’t get much more marzipan flavor than that!
Quick marzipan cake
This marzipan cake can be quickly conjured up with common ingredients on the dining table. You just have to bake an ordinary sponge cake and for the cream briefly cook the pudding, which you then whip with butter and marzipan raw paste. Besides, you can also prepare the sponge cake and the cream the day before. In this case, store the sponge overnight in an airtight container at room temperature and the cream in the refrigerator. The next day you just have to assemble the cake from the prepared components.
How to decorate marzipan cake?
You can decorate the cake as you like, according to your taste. Whipped cream, among other things, is very suitable for this purpose. It not only makes the cake pretty, but also combines perfectly with the other components of the cake. In summer, you can decorate the cake with fresh berries, for example. I decorated the cake with marzipan blanket and marzipan roses, which I made myself.
This marzipan cake is
- fine,
- soft,
- fluffy,
- nutty,
- creamy,
- moist,
- aromatic,
- heavenly delicious,
- easy and quick to make with common ingredients,
- ideal for dessert during the week or for a special occasion.
Easy marzipan cake recipe
The recipe is very simple and quick, so you can make the cake yourself without much effort. Here you can get a rough idea of how the preparation works and what you need for the recipe. The exact quantities and step-by-step instructions for making the quick marzipan cake yourself can be found in the recipe box below.
For the sponge cake you need
- eggs,
- sugar,
- flour
- and vanilla.
For the cream you need
- room-warm marzipan raw paste,
- room-warm butter,
- milk,
- cornstarch,
- a little sugar
- and vanilla.
To soak the sponge cake will also need
- water,
- sugar
- and lemon juice.
How to make marzipan cake: here’s how (Check out the detailed recipe below.)
- For the classic sponge cake, beat eggs with sugar and vanilla until foamy, add flour and bake at 180 °C for about 25 minutes. Let the sponge cool and cut it lengthwise into three cake layers.
- For the cream, boil milk, cornstarch and sugar into a pudding. Stir some marzipan raw paste and vanilla into the still hot pudding mixture and let it cool down. Now whip the butter until creamy, then stir in the marzipan pudding in batches, followed by the remaining marzipan raw paste.
- For the sugar syrup, briefly boil water with sugar, let it cool and then mix it with lemon juice.
- Now soak the cake layers with the sugar syrup, brush them with the cream and stack them on top of each other. Done!
How to make quick marzipan cake: tips and tricks
- To bake the sponge cake, you will need a Ø 20 cm baking springform pan.
- Use a wooden skewer to check if the sponge is baked.
- You can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out as vanilla for the sponge cake and the cream.
- Butter, the marzipan pudding, and the marzipan raw paste must be room-warm and all about the same temperature when whipped into the cream so that the cream doesn’t curdle.
- Use good quality marzipan raw paste with a high almond content and little sugar for the cream.
- Decorate the cake as desired.
Did you make the marzipan cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the cake.
Got an appetite for more delicious cakes? Try also:
- Cream puff cake with cherries or raspberries – recipe
- Russian sponge cake with butter cream: popular cake of the Soviet era
- Lightning chocolate sponge layer cake with sour cream
Marzipan cake
Equipment
- Ø 20 cm large springform pan
Ingredients
for the dough
- 3 eggs
- 90 g sugar
- 90 g flour
- vanilla
- 1 pinch of salt
for the cream
- 310 g marzipan raw paste (room-warm)
- 170 ml milk
- 150 g butter (room-warm)
- 15 g cornstarch
- 5 g sugar
- vanilla
for the sugar syrup
- 65 ml water
- 50 g sugar
- 30 ml lemon juice (freshly squeezed)
for decorating (alternative)
- marzipan raw paste
- powdered sugar
- food coloring pink
- food coloring green
Instructions
Preparation of the dough
- Line the bottom of the springform pan with baking paper.
- Beat eggs, sugar, vanilla and salt to a light, fluffy mixture.
- Fold in flour to make a thick batter.
- Pour the sponge mixture into the springform pan, bake the sponge in a preheated oven at 180 °C top and bottom heat for about 25 minutes and let it cool.
Preparation of the cream
- Dissolve cornstarch in 30 ml cold milk.
- Put the remaining 140 ml of milk together with sugar in a small saucepan with a thick bottom and boil it while stirring.
- Once the milk boils, add the cornstarch dissolved in cold milk in a thin stream, stirring constantly, and continue to boil the mixture, stirring constantly, for 2-3 minutes until thickened (like pudding).
- Take the pudding mixture off the heat and stir in 70 g of raw marzipan cut into pieces and vanilla. Let the marzipan pudding cool to room temperature, stirring occasionally.
- Beat butter for about 5 minutes until creamy and light in color.
- Add the marzipan pudding in portions, a little at a time, beating each time until it is a homogeneous cream.
- Add the remaining 240 g of marzipan raw paste in portions and whip again each time to a homogeneous cream.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan, bring to a boil while stirring constantly, take it off the heat and let it cool.
- Add lemon juice to the sugar syrup and stir it.
Preparation of the marzipan cake
- Cut the sponge cake lengthwise into three equally thick cake layers.
- Soak the cake layers with the sugar syrup.
- Spread the cake layers generously with the marzipan cream and stack them on top of each other. Brush the edge of the cake with the remaining cream.
Decorating the marzipan cake (alternative)
- Knead some of marzipan raw paste with a little powdered sugar and roll it out thinly on a sheet of baking paper. Cut out a Ø 20 cm circle from it and cut it into cake pieces.
- Place the marzipan cake pieces on the cake side by side and roll the top of each marzipan cake piece slightly outward.
- Color another portion of marzipan raw paste with pink food coloring and shape it into one large rose and four small roses. Center the large marzipan rose on the cake and use toothpicks to attach the small roses to the edge of the cake.
- Color a small portion of marzipan raw paste with green food coloring and form four rose petals. Place one rose petal next to each small rose on the edge of the cake.
- Make stripes around the edge of the cake with a toothpick.
- Refrigerate the cake for about 2 hours.
Notes
- Butter, the marzipan pudding, and the marzipan raw paste must be room-warm and all about the same temperature when whipped into the cream so that the cream does not curdle.
- Use good quality marzipan raw paste with a high almond content and little sugar for the cream.
- Decorate the marzipan cake as desired.
- The time for decorating the marzipan cake is not included in the preparation time.
- Note the detailed tips and tricks for making the marzipan cake at the top of the post.