This marzipan cake (marsipankake) is the epitome of Scandinavian baking: simple, fresh, and elegant. Made with a sponge cake base, filled with raspberry and whipped cream, all wrapped up in marzipan, this cake is as delicious as it is easy to make.
Disclaimer: Some links below are affiliate links. I may earn a commission if you purchase through them. All products mentioned are personally used and recommended.
For two of the years I lived in Norway, I worked in a little bakery nestled at the end of a fjord.
Every morning the delicious, warm smell of boller, skillingsboller and skolebrød would waft out the open back door of the bakery into the cold Norwegian day.
But nothing could beat the smell of freshly baked sukkerbrød (sponge cake) and freshly rolled marzipan as we prepared our top-selling cake: the marsipankake (essentially a bløtkake with marzipan).
The marsipankake (or marzipan cake) is Scandinavian baking at its finest: simple, elegant, and fresh.
It features the simplest sponge cake you've ever made with the most delicate crumb (it's like the love child of a traditional sponge cake and an angel food cake), a sweet raspberry filling, and oodles of fluffy whipped cream all wrapped up in marzipan.
Jump to:
What is a marsipankake?
Broadly speaking, a marsipankake (or mazipan cake) is a Norwegian dessert featuring layers of sponge cake, whipped cream and a fruit filling encased in a layer of marzipan.
In our little corner of Norway (in the hardanger region), this cake was often referred to as a hvit dame, which roughly translates to "white lady cake".
Considered a classic Bergen dessert, this cake received its name from a visiting German Emperor who likened it to the ghost of German folklore.
Finding marzipan
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 new to marzipan and aren't sure what kind to get, this is the marzipan I've used (affiliate link) and liked both here in the States and in Norway.
To make marzipan, you'll need almonds or blanched almond flour. If you're starting with some variation of 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.
Ingredients
With perhaps the exception of marzipan, you likely already have everything you need to make this cake. Yay!
Below are a few tips and recommendations on ingredients. The complete list of ingredients and measurements is available in the recipe card.
- Eggs: I like to use cold, fresh eggs for the cake as they make for a more stable batter
- Heavy whipping cream: Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing). What's important is that it has at least 36% milk fat. I don't recommend substituting with whipping cream, which has a lower fat content.
- Marzipan: While they may be located close to one another in the store, be sure to get marzipan and not almond paste. They're not the same thing and can't be used interchangeably for this recipe.
How to make this marzipan cake
First, make the cake.
Whip your eggs and sugar together until 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.
Second, make the whipped cream and assemble the cake.
Combine your heavy whipping cream and vanilla. Whip on high until very stiff peaks form (3-5 minutes).
Cut the cooled cake in half. Spread your jam on the first layer until it's about ½" from the edge of the cake.
Cover with an even layer of whipped cream.
You should use approximately ⅓ 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.
Roll the marzipan out to about ¼" 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 with marzipan flowers, fresh flowers or fruit.
Substitutions
- Jams: Traditionally, this cake is made with raspberry jam, but strawberry and apricot are popular alternatives in Norway. That said, the simple flavor profile of this cake lends itself to just about any jam pairing, so don't be afraid to experiment with new flavors.
- Marzipan: While there's really no substitute for marzipan, you have a few options if you can't get your hands on it or don't want to use it. Your first option is to simply leave it off altogether, in which case you'd be making a bløtkake. You could also use a different kind of sugar paste, like fondant.
Expert tips
- Don't grease your cake pan: This sponge cake is very sensitive to oil and greasing your pan may keep it from rising properly. Instead, line the bottom of your pan with parchment paper. To remove the baked cake from the pan, simply run a thin knife around the edge.
- Let your cake cool in the pan: Because this cake is so light and delicate, leave it in the pan to keep the cake from collapsing as it cools.
- Leave about ½" of jam-free cake around the edge: As you spread out your jam, be sure to leave about ½" of jam-free cake around the edge. Any closer to the edge and it may get pulled over the edge and show through your marzipan.
- Make sure your whipped cream has a stiff consistency: This is a very soft cake that will be topped with a heavy piece of marzipan. It needs a very stiff whipped cream to hold it all together.
- Be gentle with your marzipan: It won't take much to move the layers of cake and whipped cream in this cake around, so be careful when you're smoothing the marzipan into place.
Storage
This cake will keep in the refrigerator for 2-3 days. Once your cake is cut, you can protect the exposed area with a piece of plastic wrap.
Marzipan cakes can also be frozen for up to 3 months. To
Frequently asked questions
Marzipan is traditionally made using almonds, powdered sugar and egg whites, so the flavor is a sweet almond.
Marzipan is sold at most grocery stores and can often be found in the baking aisle. You can also order it online.
While both can be used to cover cakes or create edible figures, fondant is a sugar paste typically made from sugar, water and glucose while marzipan is an almond paste made from almonds, powdered sugar and egg whites. Although different in flavor, you can substitute fondant for marzipan in this recipe at a 1:1 ratio.
Traditional Norwegian marzipan cakes that are filled with whipped cream, like this one, will last 2-3 days in the refrigerator. They also freeze well and can be defrosted overnight in the refrigerator.
If you'd like to whip up your cake in advance and add the marzipan shortly before serving, you can make and frost your cake 2-3 days ahead of time and refrigerate it until you're ready to add the marzipan.
More Norwegian cakes
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Norwegian Marzipan Cake
This Norwegian marzipan cake is the epitome of Scandinavian baking: simple, fresh and elegant. With a simple sponge cake base and a raspberry and whipped cream filling all wrapped up in marzipan, this cake is as delicious as it is easy to make.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
For the sponge cake:
- 4 eggs
- 125g (~½ cup + 1 tbp) granulated sugar
- 125g (~1 cup) all purpose flour
- 1 tsp baking powder
- ½ tsp vanilla extract
For assembling the cake:
- ¼ cup raspberry jam
- 3 cups heavy whipping
- 1 tsp vanilla extract
- 1 lb marzipan
Instructions
- Combine the eggs and sugar in the bowl of a stand mixer and whip on high until almost white and fluffy (about 5 minutes).
- Fold in the remaining ingredients (flour, baking powder and vanilla extract) until just combined.
- Pour the batter into a parchment paper lined, 8" spring-form cake pan and bake at 325F for 30-35 minute.
- In a large bowl, whip your whipped cream and vanilla extract until stiff peaks form (3-5 minutes).
- Remove the cake from the pan and cut in half.
- Spread a thick layer of jam on top of one of your cake halves until it's about ½" from the edge.
- Spoon about ⅓ of your whipped cream onto the top of the jam and spread out evenly to the edge of the cake.
- Top with your second layer of cake and use the rest of your whipped cream to cover the top and sides of your cake.
- Roll the marzipan out to about ¼" thick on a powder sugar or cornstarch-dusted surface.
- wrap the marzipan around your rolling pin and gently drape it over your cake.
- Gently pulling away with one hand and smooth down the sides with the other, work the marzipan down to the bottom of the cake. Cut away any excess.
- Decorate with marzipan flowers or fresh fruit.
Notes
- Don't grease your cake pan: This sponge cake is very sensitive to oil and greasing your pan may keep it from rising properly. Instead, line the bottom of your pan with parchment paper. To remove the baked cake from the pan, simply run a thin knife around the edge.
- Let your cake cool in the pan: Because this cake is so light and delicate, leave it in the pan to keep the cake from collapsing as it cools.
- Leave about ½" of jam-free cake around the edge: As you spread out your jam, be sure to leave about ½" of jam-free cake around the edge. Any closer to the edge and it may get pulled over the edge and show through your marzipan.
- Make sure your whipped cream has a stiff consistency: This is a very soft cake that will be topped with a heavy piece of marzipan. It needs a very stiff whipped cream to hold it all together.
- Be gentle with your marzipan: It won't take much to move the layers of cake and whipped cream in this cake around, so be careful when you're smoothing the marzipan into place.
- Storage: This cake will keep in the refrigerator for 2-3 days. Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Nutrition
- Serving Size: 1 slice
- Calories: 301
- Sugar: 26.2g
- Sodium: 25mg
- Fat: 15.1g
- Saturated Fat: 5.9g
- Carbohydrates: 37.2g
- Fiber: .2g
- Protein: 5.9g
- Cholesterol: 72mg
Keywords: marzipan cake, marzipan cake recipe, hvit dame
Oh hey! Welcome to the bottom of this post.
You must be here for the aforementioned photos of Norway. Don't worry, I won't bend your ear too terribly long, but just wanted to give you a little context.
This beautiful little corner of the world is a town known as Odda. It sits in the picturesque fjord region of western Norway in the flyke (state...ish) of Hordaland.
You might even catch me in a traditional Norwegian outfit known as a bunad if you scroll long enough... 😉
Sue says
This is such a beautiful cake and your story and pictures are so lovely! Thank you for the journey 🙂
★★★★★
Colleen says
This cake really is simple, fresh, and elegant, and your photos are beautiful. Norway is a place I really want to visit. Thanks for sharing!
★★★★★
Veena Azmanov says
Such a beautiful and neat looking cake. Creative work with Mazipan. Great information too.
★★★★★
Elaine Benoit says
I have never made a Marzipan cake or Marzipan for that matter! Your cake looks beautiful and delicious! I'd love to visit Norway sometime in my life.
★★★★★
Carrie | Clean Eating Kitchen says
That is my kind of cake, I love marzipan! Such a pretty way to decorate it too!
★★★★★
Tammy says
Your photos are stunning and this cake is a work of art! Such a beautiful welcome to the spring season...I wish I could have a slice right now 🙂
★★★★★
Marie says
I've never been to Norway, and rarely make cakes from scratch anymore. But you just convinced me to put visiting Norway on my bucket list and to try making this cake here at home. It looks and sounds divine! Thanks for sharing!
★★★★★
Veronika's Kitchen says
Wow! This cake looks so beautiful and professional! It will be great to make it for the mother's day or a summer birthday!
★★★★★
Amanda Mason says
Absolutely stunning cake! I love the details you gave in the steps. Makes it so much easier for me when I follow this when I'm baking!!
★★★★★
Katherine | Love In My Oven says
I'll always choose raspberry when faced with a jam decision! I think your photos of this cake are just beautiful. I love the flowers!
Marisa F. Stewart says
What a beautiful cake -- and the area is simply stunning! The cake with the jam filling is so mouth watering. And the way you decorate the cake is truly lovely. A show stopping dessert.
★★★★★
Kathryn says
Such a beautiful cake! Looks so perfect for spring entertaining. And I love the photos - both of the cake and from Norway!
Jagruti Dhanecha says
This cake is stunning and your pictures are gorgeous, fresh and airy. So glad to find your recipe as this is very detailed recipe and sharing with my friend who loves to bake a variety of cakes.
★★★★★
Shannon Palmer says
I made this for my fiance before and he said it was pretty close but the cake wasn't the same.
When we visited Norway I had this several times and I noticed that the cake is lighter sort of between sponge cake and angel food cake.
This recipe is more like the one we had there. Thanks for sharing 🙂
★★★★★
Kimberly Franzon says
Easy and delicious! My first successful marzipan cake following this recipe. Thank you.
★★★★★
Roberta says
I'm going to make this tomorrow, going to add a layer of dacquoise on the bottom as a base....
★★★★★
Kris Noble says
My beautiful Mother was from Bergen (in fact she was one of the three first Miss Bergen (see internet- Rigmor Thorsen to the left of the three finalists).
She was so very gorgeous outside as you can see, it just had to come out in her vibrant kind personality.
I know how breathtakingly beautiful Norway is, I can almost smell that fir -tree air looking at your photos.
Your bunad is lovely & your baby is too ! congratulations if this is a recent birth.
I have a large picture on the wall of my Mother in her bunad & keep a Norske Flag over it! Alt for Norge!!
It is my birthday in three days time & I love hvit dame. I have wanted for so many years now to make this myself & seeing your recipe & the finished article, makes me want to try to make it this year! Thank you for posting this recipe.
Hade! Kristvejg.
Rose McKean says
Thank you for the recipe - l used to live in Norway (and is now my son’s home) This is my favourite cake ever and I’m really looking forward to trying your recipe when my son is able to visit.
Torunn says
Amazing,,, there are no words!!
★★★★★
Zara says
Hi, do we not have to mix any confectioners sugar in with the cream for creating stiff peaks or for sweetness? Thank you!
★★★★★
Claire | The Simple, Sweet Life says
Hi Zara! Correct; Heavy whipping cream will whip to stiff peaks even without sweeteners. You can absolutely add powdered sugar to the whipped cream if you like your cakes sweeter, but in the traditional Norwegian recipe and in the bakery I worked in in Norway, no additional sweeteners were added to the whipped cream.
Zara says
Thank you, Claire. I followed recipe exactly as written and did not add any additional sugar. The cake was a huge hit with my family! I’m enjoying a piece right now. The sweetness from the jam and sponge was enough. It is a very elegant cake. Thanks again for the reply.
★★★★★
Lila says
I've made this a few times with both cherry and raspberry jams. It's one of my favorite cakes to bake! Both super simple and incredibly delicious. Thank you so much for sharing!!!
★★★★★
Mary B. says
Hi there, you mention in the recipe, I will need 1lb of marzipan, do I buy 2 boxes of rolled sheets, or the pre rolled sheets? I'm a little confused.
Making it for my Norwegian best friend for her birthday, it's her favorite that her Mom makes. Her Mom is from Stavanger.
Claire | The Simple, Sweet Life says
Hi Mary! The box should say how much marzipan it contains. If you're getting the rolled sheets, they're often 1lb (about 450g) so I'd just double check and make sure that's the case. Happy baking!
MARY SCHENCK says
WHICH DO YOU RECOMEND, THE PRE ROLLED OR NON ROLLED, I WANT THE BEST MARZIPAN.
THANKS
MARY
Claire | The Simple, Sweet Life says
Hi Mary! That's entirely up to you and whether or not you'd like to roll the marzipan out yourself. I've included links in the post to both rolled and unrolled marzipan if you're looking for specific recommendations.
Mary Schenck says
Hi Claire,
I decided to go with the pre rolled, and it took forever to arrive, and when it did, it was fondant, not marzipan, I used the link you provided, so I wanted you to know that is not marzipan. So, Ill have to return that, and get a block, and roll it out myself I suppose in order to make this cake correctly. I was disappointed. Suggestions?
Mary
Claire | The Simple, Sweet Life says
Hi Mary! I'm really sorry to hear that! If you're willing to roll the marzipan yourself, you can find it at most stores in the baking aisle. In terms of rolling it out, marzipan is relatively easy to work with. I like to warm it up a little by working it with my hands and then I use a rolling pin to roll it out. If it starts sticking to your counter, you can dust it with some powdered sugar or corn starch.
Liz M. says
Hello! I made this cake yesterday and ate it today. It was delicious. My first time using marzipan. I have a couple helpful tips in case this helps anyone else who stumbles on this recipe.
-use cornstarch so the marzipan doesn’t stick to your counter when it’s rolled out
-the whipped cream doesn’t need to be sweetened. Promise.
-I’d personally double the raspberry jam.
-the cake itself can be made ahead of time, but fill, frost, and cover the day you’re going to eat it. The marzipan gets weird, soft, and syrupy after a day because of the liquid from the whipped cream.
Thanks for a great recipe- especially the sponge cake. That was extra delightful.
Greg Winterhalter says
Hi
The cake did not rise much. Should salt be added or did the egg batter need more whipping?
Claire | The Simple, Sweet Life says
Hi Greg! I'm sorry to hear the cake didn't rise. Did you whip the eggs and sugar for the full 5 minutes and fold in the remaining ingredients afterwards? If you whipped the other ingredients in, this could have led to the batter being overmixed, causing it to deflate.