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- Dish type
- Nut and seed cakes
- Almond cake
This is a simple and easy cake for marzipan lovers. Depending on the type of cake pan you use, the baking time will vary.
2 people made this
IngredientsMakes: 1 gâteau
- 220g crème fraîche
- 1 teaspoon baking powder
- 120g butter, softened
- 150g caster sugar
- 200g natural marzipan, diced
- 4 egg yolks
- 1 teaspoon almond extract
- 220g plain flour, sifted
MethodPrep:20min ›Cook:1hr ›Extra time:10min › Ready in:1hr30min
- Preheat oven to 180 C / Gas 4. Grease a round cake tin like a bundt cake tin.
- In a bowl stir crème fraîche and baking powder. In a separate bowl beat butter and sugar with an electric mixer till smooth. Gradually add the diced marzipan and continue beating till smooth.
- Add egg yolks one after another, then the almond extract, the crème fraîche mixture and flour. Beat till smooth.
- Tip into the prepared tin and bake till golden brown, about 1 hour. Let cool on a wire rack.
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2- Ingredient Marzipan Cake
You will not believe that this cake is only made with marzipan and eggs. Nothing else and it still tastes amazing has a super consistency and will look so good on your table.
How to make this marzipan cake
Marzipan is not only easy to come by in Norway, it’s also relatively cheap (and even comes in pre-rolled sheets). If you’re looking to save some money, you can easily make marzipan with just a few ingredients at home.
To make marzipan, you’ll need almonds or blanched almond flour. If you’re starting with some variation whole, unprocessed almonds, Aysegul over at Foolproof Living has a great tutorial on blanching almonds and making your own almond flour.
Once you have blanched almond flour, you can check out this tutorial on making marzipan.
To make the cake, whip your eggs and sugar together in the bowl of a stand mixer. Whip until the mixture is frothy and almost white (about 5 minutes).
Fold in the remaining ingredients, mixing until just combined. Pour the batter into a parchment paper lined 8″ cake pan and bake at 325F for 30-35 minutes.
In a large bowl, combine your heavy whipping cream and vanilla. Whip on high until very stiff peaks form (3-5 minutes).
To assemble your cake, cut your cooled cake in half. Spread your jam on the first layer until it’s about 1/2″ from the edge of the cake.
Cover with an even layer of whipped cream. You should use approximately 1/3 of your whipped cream for this step.
Cover with the second layer of cake and use the remaining whipped cream to frost the top and sides of the cake.
Roll the marzipan out to about 1/4″ thick. Gently drape the marzipan over the cake using one hand to gently pull the marzipan away from the cake and the other to smooth it down the side.
Trim away any excess marzipan.
Decorate the top of the cake marzipan flowers or fresh fruit.
Both dense and creamy, marzipan, this delicious almond paste is at the heart of the culinary traditions of many European countries. It is eaten as is, incorporated into a cake, and can even be used as an edible decoration in baking.
What is marzipan?
Marzipan is a paste made from hulled almonds that are reduced to a fine powder, icing sugar and egg white. This confectionery, much appreciated in Europe, can be scented with floral water, syrup, honey or even a natural flavor.
The particularity of this almond paste is its flexible and malleable texture which allows it to be shaped as desired. Most often, it is found in the form of small balls or a sausage cut into slices. Tinted with food coloring and modeled in the form of fruits, flowers, figurines or even animals, it is also very decorative.
Note that the proportion of sugar and ground almonds can vary depending on the country. In the classic recipe, these two ingredients are present in equal quantities. Other recipes, however, recommend adding ⅔ almonds to ⅓ sugar.
What is the origin of marzipan?
Today, marzipan is a culinary specialty recognized in several European countries. But where does this tasty almond delicacy come from?
Although it is clear that it appeared in the Middle Ages, the mystery still hangs over its exact origins. Several cities are claiming its paternity, including Lübeck, Toledo, or Tallinn, which even has even a museum dedicated to the popular paste.
A hypothesis suggests that it would have emerged in ancient Persia (today Iran), before being introduced into Eastern Europe by the Turks. Since sugar was a rare and very expensive commodity at the time, the first marzipan treats were made from honey.
In Lübeck, the birthplace of marzipan in Germany, the story goes that the paste was originally sold by apothecaries as a medicine, before being sold by confectioners in the 19th century. Another legend says that it was invented in times of great famine, when there were only honey and almonds in the city’s warehouses.
Others still believe that it would have Arab and Mediterranean origins, and would have been born on the Iberian peninsula, between the 10th and 11th centuries. It is indeed the culinary pride of Toledo, a Spanish city located in the former Al-Andalus region, formerly under Muslim rule.
Variants of the marzipan by country
In Europe, each country has its own version of marzipan. Particularly popular at Christmas time, it is also throughout the year.
In Germany, the famous Lübecker marzipan shares its fame with the marzipan from Königsberg, a former city in East Prussia (today Kaliningrad). The Germans also like to use it to stuff their Christstollen, a Christmas cake with candied fruit.
In Spain, people enjoy the emblematic mazapán from Toledo, but also the mazapán from Soto, which distinguishes itself by its particular flavor mixing lemon with bitter almond.
In Italy, it is called marzapane. On November 2, on the occasion of Giorno dei Morti (Day of the Dead), miniature fruits with bright colors brighten up the displays of Italian confectioners: bananas, apples, pears, oranges, lemons, watermelon slices. This is frutta di martorana, a pastry flavored with honey and the specialty of the city of Palermo in Sicily.
In Portugal, the maçapão is used to make doces finos, those treats that are enjoyed in the Algarve region. It was the Portuguese who introduced marzipan to Goa, India, where it was reinvented with cashew nuts.
On the island of Malta, figolla is a marzipan-filled cookie that is eaten especially at Easter. The cookie is usually decorated with very colorful frosting and topped with a small chocolate Easter egg.
In Belgium, cooked marzipan is a very popular recipe in the city of Liège, especially at Saint-Nicolas. During this festival, celebrated in early December, it is available in the form of small colorful figurines that are traditionally offered to children.
In France, the village of Saint-Léonard-de-Noblat, in Limousin, is also famous for its cooked marzipan. There the marzipan contains less sugar and looks very much like a macaron.
In Denmark and Norway, people eat kransekage on special occasions: a kind of pyramid cake made of marzipan crowns. In Sweden, prinsesstårta, a traditional dessert made of layers of sponge cake and filled with vanilla cream and raspberry jam, is topped with marzipan.
There are also versions of marzipan beyond European borders. In Mexico for example, almonds are replaced by peanuts and it takes the name of mazapán de cacahuate. Finally, in the Philippines, Pili nut is used to make pilap mazapán.
This recipe is validated by our culinary expert in German cuisine, Nadia Hassani. Nadia is the author of the Spoonfuls of Germany blog and the Spoonfuls of Germany cookbook. Read more about Nadia in her exclusive interview.
Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
Combine the sugar and eggs in a large mixing bowl. Mix on medium speed until the mixture is light.
In another bowl, combine the flour, baking powder, and salt until mixed.
Add the flour mixture alternately with the milk and oil to the mixing bowl and mix on medium speed until incorporated. With the mixer running add the marzipan paste to the batter. Scrape down the sides as needed and mix until everything is mixed together well.
Pour the batter into the prepared tube pan. Place in the oven and bake at 350 degrees F for one hour.
Remove the pan from the oven and let cool completely before inverting the cake onto a plate.
When cool, combine the confectioners' sugar, milk, and almond extract until a glaze is formed (add more milk or sugar to get the right consistency).
Invert the cooled cake onto a cake plate (you may have to run a thin knife around the edges of the pan to loosen the cake first). Drizzle the glaze over the cooled cake.
Store the cake in an airtight container at room temperature for 2-3 days.
Marzipan cake recipe - Recipes
Start with the sponge. Combine the egg yolks with the sugar and mix until fluffy.
Mix the flour with the baking powder, then incorporate it into the egg yolk mixture.
Whip up your egg whites and fold them in as well.
Spread it onto a baking tray which you have lined with baking paper. Bake for 10-15 minutes at 355°F.
Move onto the Parisian cream. Melt the dark chocolate together with the cream. Then let it cool.
Blend the butter with the powdered sugar, then little by little add the chocolate cream to it. Place it in the fridge and let it rest.
Cut the sponge into 3 equal parts. Spread some of the Parisian cream on one of the sponges. Then roll out a sheet of marzipan and place it on top of the cream. Add one more layer of cream on top of the marzipan. Repeat this procedure with another layer of sponge and then stack the layers of cake on each other. The layer of sponge with nothing on it comes on top.
Melt some dark chocolate and pour it on top of the cake. After the chocolate solidifies, you will be able to cut it up and serve!
Add sugar and salt to the sifted flour. Grate chilled butter quickly, combine flour and butter in a bowl, and grind into crumbs with your hands. Make a depression in the resulting crumb and drive in an egg. Knead the dough. It turns out a thick, heterogeneous dough. Wrap in cellophane and put it in the refrigerator for an hour.
For the marzipan layer, cut medium marzipan and put it together with softened butter in a food processor, mix, add eggs and once again punch the mass until smooth. The mass will become homogeneous pretty quickly.
Roll out the dough, put in a 24 cm detachable form covered with parchment, form the sides. Add the cream and bake at about 180 degrees for 45 minutes. Let the cake cool down a little.
For a berry finish, you need to melt the sugar, add butter. Warm it up, and add the berries. They will begin to give juice, so you need to dissolve the pectin in the water and pour the berries. No additional juice was required. Allow them to warm up again, and thicken the pectin sauce a little.
When the sauce is ready, let it cool slightly and place it on the marzipan layer. Chill in the refrigerator.
- 300 g flour
- 150 g well-chilled butter
- 1 egg
- 50 g sugar
- a pinch of salt
- 200 g berry mix (I have frozen berries)
- 20 g butter
- 2 tbsp. tablespoons of sugar
- a little water and brandy
- 1 tbsp. a spoonful of apple pectin
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- For the Cake:
- 6 large eggs
- 3/4 cup sugar
- Pinch of salt
- 1 1/4 cups all-purpose flour
- 1 tsp. vanilla extract
- For the Pastry Cream:
- 16 oz. milk
- 6 1/2 tbsp. cornstarch
- 2/3 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- For the Topping:
- 16 oz. marzipan (or almond paste)
First, prepare the cake. Heat oven to 360 F. Place eggs and sugar into a medium mixing bowl and beat with an electric beater until eggs turn a light yellow color and frothy. Add the salt and vanilla extract. Gradually add in the flour while beating. Make sure that there are no lumps in the batter.
Grease a round cake pan, then flour it. Pour batter into pan and bake on middle rack for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the pastry cream. Pour all but 1/3 cup milk into a medium saucepan. Place the milk on the stove and heat to a boil. Just as it boils, remove from the heat.
Pour the remaining cold milk, sugar, vanilla extract, and the cornstarch in a medium saucepan, and stir with a wooden spoon. Add the eggs. Beat with an electric hand mixer until thoroughly blended.
Slowly pour the milk into the sugar mixture, while stirring with a wire whip. Return pan to the stove on medium heat. The mixture should begin to thicken within 3 to 4 minutes. Thickening will happen suddenly, so as soon as there is resistance while stirring, turn off heat and continue to stir rapidly to prevent clumping. Once thickened, remove from heat and stir.
Place crema into a plastic storage container and immediately cover with plastic wrap to prevent a film from forming. Allow to cool for 20 minutes. If not using right away, place in refrigerator until ready to assemble the cake.
Use a rolling pin to roll out the marzipan to a circle slightly larger than the cake. (Since marzipan is sticky, use parchment paper underneath and on top.)
Assemble the cake by spooning the pastry cream between each of the three layers. Top with the marzipan and cut away any excess. Decorate with powdered sugar on top, or use a butane kitchen torch to burn designs in the marzipan.
You will need a 23cm round, fixed-base cake tin, at least 5cm deep. Don’t be tempted to use a loose-bottomed cake tin or a springform tin or you will lose all the juices. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin. Preheat the oven to 220°C/200°C fan/Gas 7.
Sprinkle the sugar over the base of the tin in an even layer. Arrange the plums on top of the sugar, cut-side down.
Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums.
Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Place the cake tin on top of the pastry. Using the tin as a guide, cut around the tin to make a circle, then lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam escape during baking.
Bake for 25–30 minutes until the pastry is crisp and golden and the plums are tender. Loosen the edges of the tarte then turn out on to a plate and serve.
Tamal Ray’s recipe for toscakaka, or Swedish almond cake
I ’m often asked what my favourite cake is. Interminably indecisive as I am, I can never think of an answer (see also ‘what’s your favourite book, film or episode of Buffy the Vampire Slayer?’), but toscakaka would definitely be in the running.
If you’ve never tried this Swedish classic, think of a rich, buttery cake with a topping of toasted almonds and caramel. It’s a bit like baking a giant florentine on to a cake, which is every bit as delicious as it sounds. This version also includes a little grated marzipan to the caramel for extra almondy chewiness.
Prep 15 min
Cook 1 hr
40g unsalted butter, at room temperature, plus extra for greasing
100g caster sugar
2 large eggs
90g Greek yoghurt
50g plain flour
100g ground almonds
For the topping
50g unsalted butter
25g caster sugar
100g marzipan, grated
25g double cream
10g plain flour
60g slivered almonds
Icing sugar, to dust
Line the base of a 20cm round cake tin with greaseproof paper and grease the base and sides with a little butter. Heat the oven to 170C (160C fan)/gas 4.
To make the cake, cream the butter and sugar, then stir in the remaining ingredients. Pour into the tin and bake for 30 minutes.
Meanwhile, make the topping. Melt together the butter, sugar and marzipan in a saucepan over a low heat. Take the pan off the heat, add the cream, flour and almonds, and mix. Once the cake is ready, remove from the oven and turn the heat up to 190C (180C fan)/gas 6.
Pour the topping over the cake, ensuring it covers the surface, then return to the oven for six to eight minutes, until golden. Set aside to cool, then remove from the tin. Dust with icing sugar just before serving.