Best 13 Marzipan Cake Recipes

MARZIPAN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 9" cake pan.
• Cream the almond paste with the butter and sugar.
• Mix in the almonds.
• In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
• Combine the flour and baking powder and stir into butter mixture.
• Mix with a few strokes as possible.
• Pour batter into cake pan and bake for 20-25 minutes.
• Do not over bake!
• Heat water and preserves and brush on the top of warm cake.

MARZIPAN PRINCESS CAKE

Steps:

• Fit heavy-duty stand mixer with flat beater attachment. Crumble almond paste into large mixer bowl; add 3 cups powdered sugar. Beat on low speed until mixture is crumbly and resembles cornmeal. Add corn syrup and 1 tablespoon water. Mix on low speed, adding additional water, 1 teaspoon at a time, until mixture starts to form a dough. Remove about 1/8 of marzipan for daisies; wrap in plastic wrap and set aside. Add green food color and water, 1 teaspoon at a time, to remaining marzipan; beat on low speed until pale green and consistency of modeling clay. Sprinkle work surface generously with powdered sugar. Knead green marzipan until smooth and color is even, sprinkling with additional powdered sugar as needed to reduce stickiness. Flatten into round disc, about 6 inches in diameter. Double wrap disc in plastic wrap. Refrigerate marzipan at least 24 hours or up to 1 week.
• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round pans with shortening; lightly flour. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In large bowl, beat egg whites with electric mixer on high speed, gradually adding 1/4 cup of the granulated sugar until stiff peaks form. Set aside. In medium bowl, combine flour, baking powder and salt; set aside.
• In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar at high speed until thick and pale yellow, about 1 minute. Reduce speed to low. Gradually beat in melted butter and vanilla until smooth. Fold 1 cup of the egg whites into egg yolk mixture until well blended. Fold in remaining egg whites until blended. Sift 1/3 of flour mixture over batter; fold in. Sift remaining flour, half at a time, over batter; fold in. Spread 1/3 of batter (about 1 1/4 cups) into one pan. Spread the remaining batter (about 2 1/2 cups) in second pan. Place both pans in oven.
• Bake smaller cake 10 to 15 minutes; larger cake 17 to 22 minutes or until top springs back when touched lightly in center. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 40 minutes. Refrigerate larger cake 20 minutes before assembling cake.
• Meanwhile, in 1 1/2-quart saucepan, mix pudding mix and half-and-half. Bring to a boil over medium heat, stirring constantly. Pour into bowl; place plastic wrap directly on top of pudding. Cool 15 minutes; refrigerate until completely chilled, at least 2 hours. Just before assembling cake, beat pudding with electric mixer on medium speed until smooth. In small bowl, beat whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Stir whipped cream into pudding until blended.
• To assemble cake, using long, thin serrated knife, cut large cake horizontally into 2 layers. Place smaller cake on cake plate; spread top with 1/4 cup of the preserves. Spread 1/2 of the pudding mixture (about 1 1/4 cups) over preserves, mounding slightly in center and tapering at edge. Place second layer (half of larger cake), cut side up over filling. Spread with remaining preserves. Spoon and spread remaining pudding mixture over preserves. Top with remaining cake layer, top side up. With serrated knife, trim top edge of cake so edge is slightly rounded. Refrigerate cake until ready to frost.
• In large bowl, beat 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2 tablespoons of the milk with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy, adding milk, 1 teaspoon at a time, until spreading consistency. Place1/4 cup of frosting in small bowl; cover and set aside. Spread thin layer of remaining frosting over top and side of cake. Cover and refrigerate.
• For marzipan covering for cake, generously sprinkle work surface with powdered sugar. With rolling pin, roll green marzipan to 14- to 15-inch circle, adding powdered sugar and rotating disc every few rolls to prevent sticking. Remove cake from refrigerator. Roll marzipan onto rolling pin and gently unroll over cake. Press marzipan gently against top and side of cake to mold to cake and create a smooth surface. With sharp knife or pizza cutter, trim off extra marzipan at bottom edge of cake. Roll green trimmings until 1/4-inch thick and cut into 1/2-inch wide strip with pastry wheel or sharp knife. Attach to bottom of cake.
• For marzipan daisies, generously sprinkle work surface with powdered sugar; roll marzipan to 1/4-inch thickness. With sharp knife or daisy cutter, make several daisy shapes. Place daisies on top of cake, overlapping petals as desired. Place yellow confetti sprinkle in center of each daisy. Store in refrigerator.

MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
• Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
• Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
• In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

COCONUT MARZIPAN CAKE

Steps:

• Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
• In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
• Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
• To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
• Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
• Stir in almonds; set aside.
• Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
• Beat on medium about 2 minutes, scraping down the bowl occasionally.
• Spread half the batter in the pan.
• Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
• Repeat with the remaining batter, almond paste, raspberries and streusel.
• Bake about 50 minutes.
• This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.

CHOCOLATE CHIP MARZIPAN CAKE

Steps:

• Preheat oven to 180°C.
• Grease and flour a 20 x 11 cm (8" x 4") loaf pan and line the bottom with parchment paper.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift in flour, baking powder, salt and cocoa powder, fold in the batter.
• Mix chopped marzipan and chocolate chips in a bowl; set aside about 4 tablespoons and fold the rest into the cake batter mixture.
• Pour batter into the prepared pan, level the top and sprinkle the reserved marzipan and chocolate chips on top.
• Bake in the preheated oven for 45-50 minutes, or until risen and firm. Cool in the pan for a few minutes before turning out to a wire rack to cool completely.

MARZIPAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour.
• In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl.
• Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes.
• Add the eggs one at a time, beating well after each addition until thoroughly combined.
• Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended.
• Pour the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute
• Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack.
• Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.

WHITE CAKE WITH MARZIPAN AND ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a round baking pan with 1 teaspoon butter; coat with bread crumbs.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.
• Mix remaining sugar, flour, cornstarch, and baking powder together in a large bowl. Sift over the beaten egg whites; fold together very gently until batter is smooth. Fold in melted butter and amaretto liqueur. Stir in half of the marzipan.
• Pour batter into the prepared baking pan. Sprinkle remaining marzipan and sliced almonds on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely, about 30 minutes. Invert onto a serving plate.

MARZIPAN (CUP)CAKE(S) WITH LEMONGLAZE

Steps:

• Preheat oven at 180°C.
• Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
• Add eggs and mix until very fluffy.
• Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
• Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
• Add ground almonds.
• Mix baking powder with flour and add to dough. Mix thoroughly.
• Butter a cake pan or cupcake tin and transfer dough to it.
• Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
• Let cupcakes cool for 10 minutes.
• Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES

Steps:

• Cake Directions:.
• Pre-heat oven to 325 degrees.
• Butter 9 inch spring foam pan.
• Wrap foil around bottom and 2 inches up on the outsides of pan.
• Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
• Melt over simmering water. Stir until smooth. Remove from water.
• Whisk sugar and eggs in a large bowl to blend.
• Mix in flour.
• Stir in warm chocolate mix.
• Pour batter into pan.
• Repeat previous steps to make second cake.
• pour enough boiling water into pan to come 1/2 inch up the side of the cake.
• Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
• Top bottom cake with layer of marzipan.
• Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
• Glaze cooking directions:.
• Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
• Reduce heat to low and add chocolate, cream and butter.
• Stir until chocolate and mix is smooth.
• Cool until mix thickens but is still pourable about 45 minutes.
• Serve with fresh raspberries on the side and on top.

PINEAPPLE & MARZIPAN CAKE (ANANAS-MARZIPANKUCHEN)

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
• Add the marzipan and continue to stir until smooth.
• Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
• Add the pineapple chunks and stir into the dough.
• Pour into a greased loaf pan that has been lined with baking paper.
• Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
• Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
• Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
• Allow to cool before removing from tin.
• If you want you can cover with ganache, but it's great without.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
• In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.