Norwegian Marzipan Cake (Hvit Dame)

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

5 from 13 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.



For the sponge cake:

For assembling the cake:


  1. Combine the eggs and sugar in the bowl of a stand mixer and whip on high until almost white and fluffy (about 5 minutes).
  2. Fold in the remaining ingredients (flour, baking powder and vanilla extract) until just combined.
  3. Pour the batter into a parchment paper lined, 8″ spring-form cake pan and bake at 325F for 30-35 minute.
  4. In a large bowl, whip your whipped cream and vanilla extract until stiff peaks form (3-5 minutes).
  5. Remove the cake from the pan and cut in half.
  6. Spread a thick layer of jam on top of one of your cake halves until it’s about 1/2″ from the edge.
  7. Spoon about 1/3 of your whipped cream onto the top of the jam and spread out evenly to the edge of the cake.
  8. Top with your second layer of cake and use the rest of your whipped cream to cover the top and sides of your cake.
  9. Roll the marzipan out to about 1/4″ thick.
  10. Gently drape over your cake smoothing the marzipan gently down the sides. Cut away any excess.
  11. Decorate with marzipan flowers or fresh fruit.



Keywords: marzipan cake, marzipan cake recipe, hvit dame