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.
Author:The Simple, Sweet Life
Prep Time:40 minutes
Cook Time:35 minutes
Total Time:1 hour 15 minutes
Yield:16 slices 1x
For the sponge cake:
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
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.
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.