This 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.
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Unless you’re relatively new to my blog, you’ve probably heard me talk about the almost 5 years I lived in Norway. I’m not going to sugar coat it (like I literally did this cake): it’s a truly beautiful country filled with wonderful people and delicious food (check out the photos at the bottom of this post if you’re interested in seeing a little bit of the town I used to live in).
And for about 2 years of my time in Norway I worked in a little bakery nestled at the end of a fjord. No, literally it was located about as physically close as one could be to the end of a fjord. The view truly could not have been more gorgeous…
Every morning the delicious, warm smell of boller, snegler 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 hvit dame.
The hvit dame (or Norwegian marzipan cake) is Scandinavian baking at it’s finest: simple, elegant, 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 (strawberry is another common filling if raspberry isn’t your cup of tea), oodles of fluffy whipped cream all wrapped up in marzipan.
And if you liked this cake, be sure to check out the rest of my Scandinavian recipes.
Ingredients you’ll need
This simple, yet elegant dessert has an equally simple ingredient list featuring mostly pantry staples. Here’s what you’ll need:
- Eggs
- Granulated sugar
- All purpose flour
- Baking powder
- Vanilla extract
- Raspberry jam
- Heavy whipping cream
- Marzipan
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 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.
If you’re looking to save some money, you can also 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).
A note on jam substitutions:
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.
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. If you’re looking to save time, you can use a pre-rolled sheet of marzipan.
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.
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 1/2″ of jam-free cake around the edge: As you spread out your jam, be sure to leave about 1/2″ 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.
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.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintNorwegian Marzipan Cake (Hvit Dame)
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
- Cuisine: Norwegian
Ingredients
For the sponge cake:
- 4 eggs
- 125g (~1/2 cup + 1 tbp) granulated sugar
- 125g (~1 cup) all purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
For assembling the cake:
- 1/4 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 1/2″ from the edge.
- Spoon about 1/3 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 1/4″ thick.
- Gently drape over your cake smoothing the marzipan gently down the sides. 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 1/2″ of jam-free cake around the edge: As you spread out your jam, be sure to leave about 1/2″ 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
If you liked this recipe, you might also like…
- Kransekake
- Kokosboller (chocolate covered marshmallows)
- Skolebrød (Norwegian custard filled sweet rolls)
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… 😉
This is such a beautiful cake and your story and pictures are so lovely! Thank you for the journey 🙂
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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!
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Such a beautiful and neat looking cake. Creative work with Mazipan. Great information too.
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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.
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That is my kind of cake, I love marzipan! Such a pretty way to decorate it too!
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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 🙂
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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!
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Wow! This cake looks so beautiful and professional! It will be great to make it for the mother’s day or a summer birthday!
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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!!
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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!
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.
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Such a beautiful cake! Looks so perfect for spring entertaining. And I love the photos – both of the cake and from Norway!
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.
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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 🙂
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Easy and delicious! My first successful marzipan cake following this recipe. Thank you.
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I’m going to make this tomorrow, going to add a layer of dacquoise on the bottom as a base….
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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.
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.
Amazing,,, there are no words!!
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Hi, do we not have to mix any confectioners sugar in with the cream for creating stiff peaks or for sweetness? Thank you!
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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.
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.
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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!!!
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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.
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!
WHICH DO YOU RECOMEND, THE PRE ROLLED OR NON ROLLED, I WANT THE BEST MARZIPAN.
THANKS
MARY
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.
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
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.
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.
Hi
The cake did not rise much. Should salt be added or did the egg batter need more whipping?
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.