What flavor is marzipan?

Marzipan is traditionally made using almonds, powdered sugar and egg whites, so the flavor is a sweet almond.

Where can I buy marzipan?

Marzipan is sold at most grocery stores and can often be found in the baking aisle. You can also order it online.

Are marzipan and fondant the same thing?

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.

How far in advance can I make a marzipan cake?

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.

How do I store a cake without the marzipan coating?

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.

Norwegian Marzipan Cake (Marsipankake)

Name: Norwegian Marzipan Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Norwegian
Ingredients: 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; 1/4 cup raspberry jam; 3 cups heavy whipping; 1 tsp vanilla extract; 1 lb marzipan

Norwegian Marzipan Cake

marzipan cake in front of a vase of flowers and a bowl of red jam

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5 from 20 reviews

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: Claire Coffey
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

Units Scale

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

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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 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 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

Find it online: https://thesimple-sweetlife.com/norwegian-marzipan-cake/