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🍰 Marzipan Cream Cake

285 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Grate or crumble the marzipan raw mass into a pot.
  2. 2. Add the cream and warm the mixture over low heat.
  3. 3. Stir until the marzipan has completely dissolved.
  4. 4. Pour the marzipan cream mixture into a tall container.
  5. 5. Place the cream in the refrigerator for about 3 hours.
  6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  7. 7. Separate the eggs by separating the egg whites from the yolks.
  8. 8. Whip the egg whites in a bowl using a hand mixer with a whisk attachment until stiff.
  9. 9. Slowly pour 75 grams of sugar into the egg whites while stirring.
  10. 10. Continue beating until the egg whites are creamy and glossy.
  11. 11. Beat the egg yolks in a separate bowl with the remaining sugar and a pinch of salt until creamy.
  12. 12. Mix flour, starch, and baking powder in a small bowl.
  13. 13. Sift the flour mixture over the egg yolk mixture.
  14. 14. Gently fold in half of the egg whites into the egg yolk mixture.
  15. 15. Briefly and gently fold in the remaining egg whites.
  16. 16. Pour the sponge cake batter into a greased springform pan.
  17. 17. Smooth the surface of the batter.
  18. 18. Bake the sponge cake in the oven for about 25 minutes until golden brown.
  19. 19. Carefully remove the sponge cake from the oven.
  20. 20. Allow the sponge cake to cool completely.
  21. 21. Slice the cooled sponge cake horizontally twice with a knife.
  22. 22. You should now have three equal-sized sponge cake layers.
  23. 23. Whip the chilled marzipan cream with cream stabilizer for about 5 minutes until creamy.
  24. 24. Gently fold 100 grams of hazelnuts into the marzipan cream.
  25. 25. Fill the marzipan cream into a piping bag fitted with a star tip.
  26. 26. Place the first sponge cake layer on a cake plate.
  27. 27. Spread 3 tablespoons of apricot jam over the base.
  28. 28. Spread a portion of the marzipan cream evenly over the jam.
  29. 29. Carefully place the second sponge cake layer on top.
  30. 30. Press the layer down slightly.
  31. 31. Spread another 3 tablespoons of apricot jam over this layer.
  32. 32. Smooth the remaining marzipan cream over the jam.
  33. 33. Place the final sponge cake layer on top as the lid.
  34. 34. Thinly coat the top of the cake with 5 tablespoons of marzipan cream.
  35. 35. Fill the remaining marzipan cream into a piping bag.
  36. 36. Decorate the cake surface closely with cream rosettes.
  37. 37. Sprinkle chopped almonds around the edge of the cake.
  38. 38. Serve the cake and enjoy.

Nutrition per serving