Marzipan Cake Recipes

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 9" cake pan.
• Cream the almond paste with the butter and sugar.
• Mix in the almonds.
• In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
• Combine the flour and baking powder and stir into butter mixture.
• Mix with a few strokes as possible.
• Pour batter into cake pan and bake for 20-25 minutes.
• Do not over bake!
• Heat water and preserves and brush on the top of warm cake.

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

Steps:

• In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
• Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
• Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
• Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line four 6-inch round cake pans with parchment paper.
• In a very very large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, milk, oil and extract. Add the wet ingredients to the dry ingredients, then whisk in the coffee. The batter will be very thin. Pour into the cake pans and bake until a toothpick inserted in the centers comes out clean. Begin checking for doneness at 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out onto a greased wire rack and let cool completely.
• (These can be baked up to a week in advance, cooled completely, wrapped tightly in plastic wrap, and then frozen. Cake layers can be assembled straight from the freezer; allow to come to room temperature before serving.)
• For the mousse frosting: Whip the heavy cream to soft peaks, then gradually add the cocoa and powdered sugar. Add the almond extract and continue beating to medium stiff peaks.
• For the filling and decorating: Level the cake layers, and then place one layer on a plate or cake board. Spread with a thin layer of frosting. Roll out the marzipan, dusting with powered sugar if necessary, to 1/4-inch thick, then cut out a circle that will fit on top of the cake. Place it on top, then spread on about 3 tablespoons jam. Place the second layer of cake on top, then repeat the process twice more. Cover the cake with the frosting.
• Cut a moose out of the remaining marzipan, then, if desired, knead a bit of gel food coloring into some marzipan and cut out hearts. Stick them on the cake. Surround the bottom of the cake with crushed almonds, then dust the top with powdered sugar, pearl sugar or sprinkles.
• Store in the fridge.

Steps:

• Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour.
• In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl.
• Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes.
• Add the eggs one at a time, beating well after each addition until thoroughly combined.
• Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended.
• Pour the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute
• Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack.
• Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.

Steps:

• Preheat oven to 350°F. and butter a 9 1/2-inch springform pan.
• Make crust:
• In a shallow baking pan toast almonds in middle of oven until golden, about 10 minutes. Remove almonds from oven but leave oven on. Cool almonds completely. In a food processor pulse nuts until finely chopped and transfer to a bowl. Break graham crackers into food processor and finely grind. Stir 1 cup cracker crumbs and sugar into almonds. Melt butter and add to crumb mixture, stirring with a fork until combined well. Press crumb mixture evenly onto bottom and 1 inch up side of springform pan.
• Make filling:
• In a food processor grind together almond paste and sugar until combined well. Add cream cheese and vanilla and blend well. Add eggs 1 at a time, pulsing until just combined after each addition.
• Pour filling into crust and bake in middle of oven 50 minutes. Turn off oven and let cheesecake stand in oven 10 minutes. (Cake will not be set in center but will set as it cools. Don't worry if cheesecake cracks; chocolate topping will cover it.) Cool cheesecake in pan on a rack 1 hour.
• Run a thin knife around edge of pan to loosen cheesecake but do not remove side of pan. Chill cake, uncovered, at least 4 hours and up to 1 day.
• Make topping:
• Finely chop chocolate. In a small saucepan bring cream just to a simmer and remove pan from heat. Add chocolate and stir until smooth.
• Carefully pour topping onto cake and spread it up to but not over edge. Chill cake, covered, until chocolate is set, at least 2 hours, and up to 1 day.
• Just before serving, remove side of pan.

Steps:

• In the bowl of a food processor, combine almond paste and sugar. Pulse until combined. Add the corn syrup, and pulse again until combined, about 15 times.
• Mixture should hold together when pressed. Transfer to a clean work surface; knead until smooth dough is formed. Wrap tightly in plastic wrap. Color as desired.

Steps:

• Preheat oven at 180°C.
• Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
• Add eggs and mix until very fluffy.
• Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
• Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
• Add ground almonds.
• Mix baking powder with flour and add to dough. Mix thoroughly.
• Butter a cake pan or cupcake tin and transfer dough to it.
• Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
• Let cupcakes cool for 10 minutes.
• Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1kg loaf tin (ours was 14 x 24 x 7cm) and line with a long strip of baking parchment. Lightly dust a surface with icing sugar and roll the marzipan out to a 1cm-thick rectangle, then cut it so that it's just smaller than the base of the loaf tin.
• Beat the butter and both sugars together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, flour, baking powder, almond extract, milk and cocoa powder until smooth. Fold in the chocolate chips, scraping down the sides of the bowl to ensure everything is combined.
• Pour half the batter into the tin. Top with the marzipan rectangle, then pour the remaining batter on top and smooth the surface. Bake for 1 hr-1 hr 15 mins until golden, risen and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• To make the ganache, bring the cream to a simmer in a small pan. Meanwhile, put the dark chocolate, golden syrup and almond extract in a heatproof bowl. Once the cream is simmering, pour it over the chocolate mixture and set aside for 2 mins to melt. Whisk until smooth, then leave for 5 mins to cool and thicken slightly. Pour the ganache all over the cake, and cut into slices to serve.