Fine, creamy, fluffy, nutty, soft tastes this delicious marzipan cake. It is an ideal dessert for all marzipan lovers. You can make the cake yourself according to the recipe easily and quickly with ordinary ingredients that you may already have at home.
Course Dessert
Prep Time 1 hourhour15 minutesminutes
Cook Time 15 minutesminutes
Cooling time 2 hourshours
Servings 10
Equipment
Ø 20 cm large springform pan
Ingredients
for the dough
3eggs
90gsugar
90gflour
vanilla
1pinch ofsalt
for the cream
310gmarzipan raw paste(room-warm)
170mlmilk
150gbutter(room-warm)
15gcornstarch
5gsugar
vanilla
for the sugar syrup
65mlwater
50gsugar
30mllemon 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.