This classic cake, made with fluffy sponge, marzipan cream filling, fruity jam, and a marzipan cover, is the star of any coffee table!
Are you a marzipan fan and craving something truly special? Then this Marzipan Cake is perfect for you! Whether for a cozy coffee gathering or as a birthday cake, Grandma’s Marzipan Cake with sponge has earned its place as a beloved classic.
What Makes This Marzipan Cake So Delicious
There are many great reasons to love a marzipan-filled cake. Even if you're not a cake expert (like me!), my relatively simple and quick recipe is easy to follow. Many so-called marzipan cakes are just regular "neutral" cream cakes with a marzipan cover. However, this one stands out with a more refined, intense marzipan flavor on multiple levels: in the batter, the cream, and the decoration. The addition of jam gives the cake a wonderfully fruity touch. Plus, the recipe can be prepared in parts or all at once, making it an excellent choice for any coffee table!
Ingredients for the Recipe
Due to the different layers, you'll need a variety of ingredients, all of which are standard and easily available at any grocery store.
Sponge Cake Ingredients: The main ingredient is eggs, which make the batter fluffy, light, and airy. Regular white sugar adds volume and sweetness. I combine all-purpose flour (Type 405) with a bit of cornstarch, which makes the batter even finer. A small amount of baking powder helps achieve the perfect consistency. Additionally, some melted butter is added to the batter. This sponge is more moist and finer than a traditional sponge because of the extra fat. For a subtle marzipan flavor in the batter, I add a few drops of bitter almond extract (small bottle from the supermarket).
Filling and Decoration: The cream consists of whipped cream and (room temperature) marzipan mass, either store-bought or homemade. It’s lightly sweetened and flavored with vanilla sugar and bitter almond extract. To stabilize the filling, I use whipped cream stabilizer, keeping the marzipan cake vegetarian, unlike recipes using gelatin. For spreading the layers, you’ll need (apricot) jam, and for covering the cake, a (store-bought) marzipan sheet.
Baking Grandma's Marzipan Cake in 3 Steps
Prepare the Batter: Start by preparing the sponge batter. As explained in the basic sponge recipe, it’s crucial to beat the eggs and sugar until very fluffy to ensure enough volume. Sift the flour, cornstarch, and baking powder into the mixture to avoid lumps. Gently fold in the dry ingredients so the batter remains airy, then bake it right away. Allow the cake to cool completely before cutting to ensure it holds its shape.
Prepare the Marzipan Filling: Be sure to use room-temperature marzipan and blend it with a little cream into a smooth paste. Then fold it into the whipped cream. Set aside a small amount of whipped cream for decoration, which will be used for decorative dots on top of the cake.
Assemble the Cake: Slice the sponge into 2-3 layers using a sharp knife. Spread some jam on the bottom layer to give the cake a fresh, fruity touch, followed by the marzipan cream. Spread a little jam on the top layer as a “glue” for the marzipan cover, ensuring it sticks well.
How to Make Grandma’s Marzipan Cake Extra Special
Intense Flavor: When making a marzipan cake, you want it to taste like marzipan—not just have a marzipan decoration. Don’t skip the few drops of bitter almond extract or oil in both the batter and cream!
Resting Time: The sponge must be completely cooled before slicing. Also, the cake should be refrigerated for at least 2 hours (or longer!) before cutting to allow it to set and become even more flavorful.
Easy Delicious Variations
There are many ways to customize Grandma’s Marzipan Cake to suit your tastes.
Other Jam: Instead of apricot jam, you can use raspberry, strawberry, or black currant jam.
With Liqueur: For a twist, you can soak the bottom layer with a small amount of Amaretto, which makes it more moist and enhances the marzipan flavor.
Quick Version: If you’re short on time, you can make the cake with a store-bought sponge base, such as a pre-made two- or three-layered sponge from the supermarket or bakery.
Storage Tips
You can bake the sponge the day before (without the filling) or even freeze it for up to a few weeks. This allows you to prepare the cake quickly on the day you plan to serve it. The fully assembled cake, or any leftovers, will keep in a cake box in the fridge for up to 3 days. Cakes with marzipan covers are sensitive to moisture, so always store them covered (with a cake dome or plastic wrap). Apply the marzipan cover just before serving for the best result.
Enjoy baking and indulging! For all marzipan lovers, I also highly recommend my 2-Ingredient-Marzipan-Cake and my basic Marzipan Recipe. And if you love Grandma’s classics, be sure to check out the Linzer Cake and Eggnog Cake.
Recipe Card
Marzipan Cake
Ingredients
For the Sponge
- 5 medium eggs
- 160 grams sugar
- 3 drops bitter almond extract
- 50 grams butter
- 150 grams all-purpose flour
- 40 grams cornstarch
- 1 teaspoon baking powder
For the Marzipan Cream:
- 130 grams room-temperature marzipan
- 5 drops bitter almond extract
- 600 grams heavy cream
- 2 packets vanilla sugar, each 8g
- 3 packets whipped cream stabilizer, each 8g
For Assembling:
- 230 grams apricot jam
- 1 marzipan sheet, approx. 300g
Instructions
Biscuit base baking
- Beat the eggs, sugar, and bitter almond aroma with a kitchen mixer for about 8-10 minutes until very foamy.
- In the meantime, melt the butter and set it aside. Preheat the oven to 180°C (upper and lower heat). Grease the base of a 26 cm springform or line it with baking paper.
- Mix the flour with the baking powder and cornstarch. Sift the flour mixture in about 3 stages onto the egg mixture and gently fold it in with a spatula or mix briefly and gently on low speed; when adding the last stage, pour in the cooled melted butter.
- Immediately pour the batter into the prepared form and bake for about 24-30 minutes until golden brown. The biscuit is done when it springs back lightly when pressed; you can also do a toothpick test. Loosen the edges with a knife and let it cool completely at room temperature, first briefly in the switched-off oven with the door slightly open.
Prepare the filling
- For the marzipan cream, finely puree the room-temperature marzipan in small pieces with the bitter almond aroma and 100g of cream, e.g., using a food processor. Beat the remaining 500g of cream with the stabilizer and vanilla sugar until stiff. Set aside about 120g for decoration in a piping bag and place it in the fridge.
- Quickly rewhip the remaining stiff whipped cream with the marzipan cream and cool it while cutting the biscuit.
Assemble and decorate the cake
- Use a sharp large knife or thread to cut the biscuit horizontally once or twice (I cut it once to make two layers). Place the bottom layer on a cake plate.
- Lightly warm the apricot jam and smooth it. Evenly spread about 130g of the jam onto the bottom layer, leaving about 1 cm free at the edge. Distribute the marzipan cream spoon by spoon onto the jam (up to the edge) and smooth it out. Place the top layer on top.
- Also, spread the remaining (about 100g) apricot jam very thinly on the top layer. Carefully place the marzipan cover "upside down" onto the cake, remove the paper, and gently press the sides of the cover onto the cake. It may wrinkle a little, but that’s fine. Trim the overhanging edges with a sharp knife. You can either nibble on the leftovers or cut out stars for decoration.
- Refrigerate the cake for at least 1-2 hours before slicing, preferably covered. Then, using the piping bag, distribute the remaining chilled whipped cream in dots on the cake. Cut into pieces carefully with a large, very sharp knife, trying not to press or squish.
Notes
- Timeline: The biscuit must be completely cooled before cutting. The cake itself should also rest and set in the fridge for a while before slicing. You can easily bake the biscuit the day before, let it cool, and wrap it in cling film overnight to prevent it from drying out. The next day, in the morning or noon, prepare the filling, cut the biscuit, assemble the cake, and chill it; serve in the afternoon.
- Ingredient tips: The bitter almond aroma is optional but enhances the marzipan flavor wonderfully in both the dough and the filling. The apricot jam should be without pieces; if necessary, pass it through a sieve or puree it finely. The marzipan cover can, of course, also be homemade instead of using the ready-made product.
- Variations: Instead of apricot jam, raspberry or strawberry jam works great. If you need to make it quickly, you can also use a ready-made base.
- Storage: You can freeze the biscuit (without filling). The filled cake keeps for 1-3 days in the fridge, either whole or in pieces. Cakes with marzipan covers should always be covered with a cake dome or cling film; apply the cover just before serving.
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