This Simple Marzipan Cake offers a sublime blend of sweet and nutty flavors, making it a perfect choice for marzipan lovers. The cake features a soft sponge base layered with a rich filling of whipped cream enhanced with vanilla and ground hazelnuts, and spread with tangy raspberry jam. It’s elegantly wrapped in a thin layer of marzipan, providing a smooth, sweet exterior that complements the textured filling beautifully.
Why You’ll Love This
The combination of fluffy sponge, creamy hazelnut-enhanced filling, and the tartness of raspberry jam creates a harmonious taste experience. The marzipan coating adds a luxurious almond flavor that marzipan enthusiasts will appreciate. This cake balances simplicity with elegance, making it both a joy to make and to serve.
Perfect Occasion
This marzipan cake is ideal for celebrations such as birthdays, anniversaries, or any festive gathering. Its sophisticated appearance and exquisite taste make it suitable for formal events or as a special treat for afternoon tea.
Decoration Tips
For a stunning finish:
- Dust the marzipan with powdered sugar for a subtle sheen.
- Decorate the top with swirls of the reserved whipped cream and sprinkle with hazelnut croquant for a crunchy texture contrast.
- Garnish with fresh raspberries or small marzipan fruits to enhance the visual appeal and add a burst of color.
Recipe
Ingredients:
- For the cake base:
- 4 eggs, separated
- 100g sugar
- 2 tsp vanilla paste
- 125g flour
- 1 tsp baking powder
- For the filling:
- 750ml cream
- 70g sugar
- 2-3 tsp vanilla paste
- 2 packets of cream stabilizer
- 80g ground hazelnuts
- 300g raspberry jam
- Some hazelnut croquant
- For the coating:
- 400g marzipan
- Powdered sugar for rolling
Instructions:
- Prepare the Cake Base:
- Whip egg whites with sugar and vanilla paste until stiff.
- Gradually fold in egg yolks.
- Sift together flour and baking powder, then fold into the egg mixture gently.
- Pour the batter into a 26cm baking pan and bake at 180°C (356°F) for about 20 minutes. Let cool and slice horizontally into three layers.
- Make the Filling:
- Whip cream with sugar, vanilla paste, and cream stabilizer until stiff.
- Reserve a small portion for decoration.
- Fold ground hazelnuts into the remaining whipped cream.
- Assemble the Cake:
- Spread half of the raspberry jam on the first layer, top with some hazelnut cream, and sprinkle with croquant.
- Repeat with the second layer and top with the final cake layer.
- Coat the outside of the cake thinly with the remaining cream.
- Decorate:
- Roll out the marzipan on a surface dusted with powdered sugar and carefully drape over the cake.
- Decorate with the reserved cream and sprinkle with hazelnut croquant.
Enjoy this Simple Marzipan Cake, a delightful treat that combines the classic flavors of marzipan, raspberry, and hazelnut into one exquisite dessert!
