Delicious simple marzipan cake filled with raspberries and hazelnuts

This simple marzipan cake offers a sublime blend of sweet and nutty flavours, making it a perfect choice for marzipan lovers. The cake features a moist, spongy base topped with a rich filling of whipped cream, enhanced with vanilla and ground hazelnuts, and spread with tangy raspberry jam. It is elegantly wrapped in a thin layer of marzipan, providing a smooth, sweet exterior that perfectly complements the textured filling.

Why you'll love this

The combination of soft sponge cake, creamy hazelnut filling and the tartness of raspberry jam creates a harmonious taste experience. The marzipan coating adds a luxurious almond flavor that marzipan lovers will appreciate. This cake combines simplicity and elegance, making it a pleasure to both prepare and serve.

Perfect opportunity

This marzipan cake is ideal for celebrations such as birthdays, end of year parties or any other festive gathering. Its sophisticated appearance and exquisite taste make it an ideal dessert for formal events or as a special treat for afternoon tea.

Decorating Tips

For a stunning finish:

• Dust the almond paste with icing sugar for a subtle shine.
• Decorate the top with swirls of reserved whipped cream and sprinkle with hazelnut brittle for a crunchy texture contrast.
• Decorate with fresh raspberries or marzipan berries to enhance the visual appeal and add a pop of color.

Recipe

Ingredients:

• For the cake base:
  • 4 eggs, separated
  • 100 g sugar
  • 2 teaspoons vanilla paste
  • 125 g flour
  • 1 teaspoon baking powder
• For the filling:
  • 750 ml of cream
  • 70 g sugar
  • 2-3 teaspoons vanilla paste
  • 2 packs of cream stabilizer
  • 80g ground hazelnuts
  • 300g raspberry jam
  • A little hazelnut crunch

• For the coating:
  • 400 g of almond paste
  • Powdered sugar for rolling

Instructions:

1. Prepare the cake base:
   • Beat the egg whites with the sugar and vanilla paste.
   • Gradually add the egg yolks.
   • Sift together the flour and baking powder, then gently fold into the egg mixture.
   • Pour the dough into a 26 cm diameter mold and bake at 180°C for about 20 minutes. Let cool and cut horizontally into three layers.

2. Prepare the filling:
   • Whip the cream with the sugar, vanilla paste and cream stabilizer until stiff.
   • Reserve a small portion for decoration.
   • Add the ground hazelnuts to the remaining whipped cream.
3. Assemble the cake:
   • Spread half of the raspberry jam on the first layer, cover with a little hazelnut cream and sprinkle with crunchy biscuits.
   • Repeat with the second layer and cover it with the last layer of cake.
   • Thinly coat the outside of the cake with the remaining cream.
4. Decorate:
   • Roll out the almond paste on a surface dusted with icing sugar and carefully drape it over the cake.
   • Decorate with the reserved cream and sprinkle with hazelnut crunch.

Enjoy this simple marzipan cake, a delicious treat that combines the classic flavors of marzipan, raspberry and hazelnut into one exquisite dessert!