Marzipan cream cake is a delectable dessert with a tasty cake, creamy filling and smooth textured frosting.  The exquisite nature of this type of cake and the time-consuming recipe makes the learning how to make a Marzipan cream cake a lengthy task. The look of the Marzipan reminds me of the tier of fancy miniature cakes shown on the movie, Marie Antoinette. With similar ingredients, it is comparable to that of Sacher Torte. Marzipan refers to the confection, fondant like frosting on the cake. In addition, like fondant, it is used to make decorations and edible arrangements. It is commonly used to represent fruit. However, rolled out it makes a wonderful, smooth textured glaze for special occasion cakes. Many people reserve these types of cakes for birthdays, parties, and weddings. 

How to Make a Marzipan Cream CakeCredit:

Cake Ingredients:

  • 1 1/4 cups of cake flour or all-purpose flour
  • 3/4 cups of granulated sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2/3 cup of whole milk
  • 1/4 cup of vegetable shortening
  • 1 teaspoon of vanilla extract
  • 1 large egg

Cake Directions:

  1. Prepare a round or square 8 to 9" cake pan with grease and flour.
  2. Preheat the oven at 350 degrees Fahrenheit.
  3. Sift the dry ingredients together, then add in the remaining ingredients. Mix in a large mixing bowl at slow speed, gradually increasing the speed until the blended.
  4. Transfer the mixed ingredients into the cake pan.
  5. Bake for about 35 to 40 minutes, or until cake test done with a toothpick.
  6. Cool the cake for about 10 minutes and remove it from the pan to cool completely.

After the cake has cooled completely, cover it to prevent it from drying out. Set it aside and prepare the cream filling and Marizpan.

Cream Filling Ingredients:

  • 1/4 cup of granulated sugar
  • 1 tablespoon of cornstarch
  • 1 teaspoon of plain gelatin
  • Pinch of salt
  • 1 1/4 cups of whole milk
  • 2 egg yolks
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1/2 cup of whipped cream (whipping cream that is whipped to cream)

Cream Filling Directions:

  1. Blend the sugar, cornstarch, gelatin and salt together in a medium-sized saucepan. Mix in the milk and begin cooking over  medium heat.
  2. Stir the contents constantly, as the mixture heats to a boil, and starts to thicken some.
  3. Beat the egg yolks in a small bowl, then add in some of the hot milk mixture to temper the eggs.
  4. Add in the egg mixture to the hot mixture and continue cooking and stirring for about 2 to 3 minutes.
  5. Remove the saucepan from the heat and mix in the vanilla and almond extract.
  6. Cover the contents with plastic wrap and place in the refrigerator to cool.
  7. Once it is cold, fold in the whipped cream.
  8. Replace back into the refrigerator until it has firmed up.

Marzipan Ingredients

  • 7 ounces of almond paste
  • 3 tablespoons of light corn syrup
  • 1/4 teaspoon of almond extract
  • 1 1/2 cups of powdered sugar
  • 1/2 cup of apricot preserves
  • Food Coloring for decorations

Preparing the Marzipan

  1. Break up the almond paste into pieces, putting them in a medium mixing bowl.
  2. Mix in the corn syrup, almond extract and 1/2 a cup of the powered sugar with the almond paste. As you mix, a soft dough should form.
  3. Keep stirring in powdered sugar until the dough becomes stiff. (don't use all the powdered sugar)
  4. Knead the "dough" with more powered sugar until the right consistency is achieved. The marzipan should be firm, but not over kneaded. It should not be sticky.
  5. Keep a small portion aside of the marzipan for decorating purposes, depending on how much decorating you want to do. Possibly a small handful.
  6. On powered sugar surface, roll out the marzipan into a large square, approximately 12X12.
  7. Cover the marzipan with plastic wrap while attending to the rest of the cake.

Assemble the Marzipan Cream Cake

  1.  Slice the cake into 2 even layers.
  2. Place the 1st cake layer on a dish.
  3. Once the cream filling is firm enough to spread, spread it evenly onto the first cake layer.
  4. Place the 2nd cake layer on top.
  5. Spread the apricot preserves over the top and sides of the layer cake.
  6. Cover the entire cake with the rolled out marzipan.
  7. Trim the edges and form pleats on the corners to make a nice polished looking cake.
  8. Use the remaining marzipan to decorate the cake. You can add a bit of a food coloring and roll it out to cut shapes, lines, etc.. I roll mine out between wax paper to get a nice, thin and durable product.

Serving and Storing the Marzipan Cake

Place the cake in the refrigerator after completion for a few hours before serving. Store any leftovers in the refrigerator. I like decorating my cake a large present for birthdays and holidays. For Valentines Day, this cake is easily decorated with little pink hearts. Now that you have learned how to make marzipan cream cake, you can host a tea party with your closest friends.