This traditional cake, made with fluffy sponge, marzipan cream filling, fruity jam, and a marzipan cowl, is the star of any espresso desk!
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Are you a marzipan fan and craving one thing actually particular? Then this Marzipan Cake is ideal for you! Whether for a comfy espresso gathering or as a birthday cake, Grandma’s Marzipan Cake with sponge has earned its place as a beloved traditional.
What Makes This Marzipan Cake So Delicious
There are many nice causes to like a marzipan-filled cake. Even if you happen to’re not a cake knowledgeable (like me!), my comparatively easy and fast recipe is simple to observe. Many so-called marzipan muffins are simply common “impartial” cream muffins with a marzipan cowl. However, this one stands out with a extra refined, intense marzipan taste on a number of ranges: within the batter, the cream, and the ornament. The addition of jam provides the cake a splendidly fruity contact. Plus, the recipe might be ready in elements or abruptly, making it a superb alternative for any espresso desk!
Ingredients for the Recipe
Due to the completely different layers, you will want a wide range of elements, all of that are customary and simply obtainable at any grocery retailer.
Sponge Cake Ingredients: The fundamental ingredient is eggs, which make the batter fluffy, gentle, and ethereal. Regular white sugar provides quantity and sweetness. I mix all-purpose flour (Type 405) with a little bit of cornstarch, which makes the batter even finer. A small quantity of baking powder helps obtain the right consistency. Additionally, some melted butter is added to the batter. This sponge is extra moist and finer than a conventional sponge due to the additional fats. For a delicate marzipan taste within the batter, I add a couple of drops of bitter almond extract (small bottle from the grocery store).
Filling and Decoration: The cream consists of whipped cream and (room temperature) marzipan mass, both store-bought or home made. It’s calmly sweetened and flavored with vanilla sugar and bitter almond extract. To stabilize the filling, I take advantage of whipped cream stabilizer, preserving the marzipan cake vegetarian, in contrast to recipes utilizing gelatin. For spreading the layers, you’ll want (apricot) jam, and for overlaying the cake, a (store-bought) marzipan sheet.
Baking Grandma’s Marzipan Cake in 3 Steps
Prepare the Batter: Start by getting ready the sponge batter. As defined within the primary sponge recipe, it’s essential to beat the eggs and sugar till very fluffy to make sure sufficient quantity. Sift the flour, cornstarch, and baking powder into the combination to keep away from lumps. Gently fold within the dry elements so the batter stays ethereal, then bake it immediately. Allow the cake to chill utterly earlier than reducing to make sure it holds its form.
Prepare the Marzipan Filling: Be positive to make use of room-temperature marzipan and mix it with just a little cream right into a easy paste. Then fold it into the whipped cream. Set apart a small quantity of whipped cream for adornment, which might be used for ornamental dots on prime of the cake.
Assemble the Cake: Slice the sponge into 2-3 layers utilizing a pointy knife. Spread some jam on the underside layer to offer the cake a contemporary, fruity contact, adopted by the marzipan cream. Spread just a little jam on the highest layer as a “glue” for the marzipan cowl, guaranteeing it sticks effectively.
How to Make Grandma’s Marzipan Cake Extra Special
Intense Flavor: When making a marzipan cake, you need it to style like marzipan—not simply have a marzipan ornament. Don’t skip the few drops of bitter almond extract or oil in each the batter and cream!
Resting Time: The sponge should be utterly cooled earlier than slicing. Also, the cake needs to be refrigerated for at the very least 2 hours (or longer!) earlier than reducing to permit it to set and grow to be much more flavorful.
Easy Delicious Variations
There are some ways to customise Grandma’s Marzipan Cake to fit your tastes.
Other Jam: Instead of apricot jam, you should use raspberry, strawberry, or black currant jam.
With Liqueur: For a twist, you possibly can soak the underside layer with a small quantity of Amaretto, which makes it extra moist and enhances the marzipan taste.
Quick Version: If you’re brief on time, you may make the cake with a store-bought sponge base, resembling a pre-made two- or three-layered sponge from the grocery store or bakery.
Storage Tips
You can bake the sponge the day earlier than (with out the filling) and even freeze it for up to a couple weeks. This lets you put together the cake shortly on the day you intend to serve it. The totally assembled cake, or any leftovers, will maintain in a cake field within the fridge for as much as 3 days. Cakes with marzipan covers are delicate to moisture, so at all times retailer them coated (with a cake dome or plastic wrap). Apply the marzipan cowl simply earlier than serving for one of the best outcome.
Enjoy baking and indulging! For all marzipan lovers, I additionally extremely suggest my 2-Ingredient-Marzipan-Cake and my primary Marzipan Recipe. And if you happen to love Grandma’s classics, you should definitely take a look at the Linzer Cake and Egg Nome Cake.
Recipe Card
Marzipan Cake
Grandma’s traditional cake with a biscuit base, marzipan cream filling, and marzipan cowl: at all times a success!
Servings: 1 cake
For the Sponge
- 5 medium eggs
- 160 grams sugar
- 3 drops bitter almond extract
- 50 grams butter
- 150 grams all-purpose flour
- 40 grams cornstarch
- 1 teaspoon baking powder
For the Marzipan Cream:
- 130 grams room-temperature marzipan
- 5 drops bitter almond extract
- 600 grams heavy cream
- 2 packets vanilla sugar, every 8g
- 3 packets whipped cream stabilizer, every 8g
For Assembling:
- 230 grams apricot jam
- 1 marzipan sheet, approx. 300g
Biscuit base baking
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Beat the eggs, sugar, and bitter almond aroma with a kitchen mixer for about 8-10 minutes till very foamy.
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In the meantime, soften the butter and set it apart. Preheat the oven to 180°C (higher and decrease warmth). Grease the bottom of a 26 cm springform or line it with baking paper.
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Mix the flour with the baking powder and cornstarch. Sift the flour combination in about 3 levels onto the egg combination and gently fold it in with a spatula or combine briefly and gently on low velocity; when including the final stage, pour within the cooled melted butter.
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Immediately pour the batter into the ready type and bake for about 24-Half-hour till golden brown. The biscuit is completed when it springs again calmly when pressed; you too can do a toothpick take a look at. Loosen the perimeters with a knife and let it cool utterly at room temperature, first briefly within the switched-off oven with the door barely open.
Prepare the filling
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For the marzipan cream, finely puree the room-temperature marzipan in small items with the bitter almond aroma and 100g of cream, e.g., utilizing a meals processor. Beat the remaining 500g of cream with the stabilizer and vanilla sugar till stiff. Set apart about 120g for adornment in a piping bag and place it within the fridge.
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Quickly rewhip the remaining stiff whipped cream with the marzipan cream and funky it whereas reducing the biscuit.
Assemble and enhance the cake
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Use a pointy massive knife or thread to chop the biscuit horizontally a few times (I lower it as soon as to make two layers). Place the underside layer on a cake plate.
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Lightly heat the apricot jam and easy it. Evenly unfold about 130g of the jam onto the underside layer, leaving about 1 cm free on the edge. Distribute the marzipan cream spoon by spoon onto the jam (as much as the sting) and easy it out. Place the highest layer on prime.
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Also, unfold the remaining (about 100g) apricot jam very thinly on the highest layer. Carefully place the marzipan cowl “the other way up” onto the cake, take away the paper, and gently press the perimeters of the duvet onto the cake. It might wrinkle just a little, however that’s advantageous. Trim the overhanging edges with a pointy knife. You can both nibble on the leftovers or lower out stars for adornment.
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Refrigerate the cake for at the very least 1-2 hours earlier than slicing, ideally coated. Then, utilizing the piping bag, distribute the remaining chilled whipped cream in dots on the cake. Cut into items rigorously with a big, very sharp knife, attempting to not press or squish.
- Timeline: The biscuit should be utterly cooled earlier than reducing. The cake itself also needs to relaxation and set within the fridge for some time earlier than slicing. You can simply bake the biscuit the day earlier than, let it cool, and wrap it in cling movie in a single day to forestall it from drying out. The subsequent day, within the morning or midday, put together the filling, lower the biscuit, assemble the cake, and chill it; serve within the afternoon.
- Ingredient ideas: The bitter almond aroma is non-obligatory however enhances the marzipan taste splendidly in each the dough and the filling. The apricot jam needs to be with out items; if mandatory, cross it by means of a sieve or puree it finely. The marzipan cowl can, in fact, even be home made as an alternative of utilizing the ready-made product.
- Variations: Instead of apricot jam, raspberry or strawberry jam works nice. If it’s essential make it shortly, you too can use a ready-made base.
- Storage: You can freeze the biscuit (with out filling). The crammed cake retains for 1-3 days within the fridge, both entire or in items. Cakes with marzipan covers ought to at all times be coated with a cake dome or cling movie; apply the duvet simply earlier than serving.
