Easter time is family time! Surprise the family with a delicious dessert. We have put together several recipes for a delicious marzipan cake and explain in detail how you can make them yourself. Whether just decorated with marzipan Easter eggs or completely covered with marzipan: these Easter cakes are simply irresistibly delicious. And best of all: the simple, sure-fire desserts also go well with other occasions. For example, the children will definitely look forward to a cake with marzipan for their birthday. Let yourself be inspired by the suggestions and create the sweet delicacies shown below.
Easy recipe for marzipan cake for Easter
The first sweet temptation is ideal for beginners, as the recipe for the marzipan cake is very simple.
Servings: 16. Calories per serving: 406. Preparation: 25 minutes, baking time: 1 hour 30 minutes.
Accessories: Spring tray with a diameter of 18 cm, lightly greased with butter and covered with baking paper.
- 500 g of marzipan
- 175 g butter
- 175 dark cane sugar
- 4 large eggs
- 250 g sifted flour
- 1/2 teaspoon baking soda
- 50 g freshly ground almonds
- 300 g mix of raisins, sultanas and dried currants
- 50 g orange peel
- 2 teaspoons of spices
- 2 teaspoons of milk
- 2 teaspoons of brandy
- 1 teaspoon apricot jam
On request for the garnish: paste color (you can color the marzipan Easter eggs in different colors) or edible flowers (violets)
1. Set the oven to 170 degrees or 150 degrees circulating air. Roll 1/3 of the marzipan in a circle on the baking sheet. Then leave the marzipan aside.
2. Mix the butter and sugar until creamy, gradually add the three eggs and beat until frothy.
3. Sieve the flour and baking soda and add to the egg mixture. Add the almonds, stir everything well and then add the rest of the ingredients except for the apricot jam and the last egg.
4. Pour half of the mixture into the spring sheet, then place the rolled out marzipan on it, spread the rest of the mixture over it and smooth it out. Bake for an hour and thirty minutes, until the cake turns nice and golden brown. To be on the safe side, do a cooking test with a toothpick, only then remove the cake and place it on the work surface. Let cool down to room temperature.
5. Cover the cooled cake with the apricot jam and then roll out half of the remaining marzipan in a circle and place on the cake. Press the marzipan on the edge lightly with your fingers. Roll the rest of the marzipan into 11 equal sized balls.
6. Beat the last egg and use it to spread the marzipan. Put the cake in the preheated oven to 170 degrees for a short time. You can store the finished marzipan cake in an airtight cake tin for a week. Our tip: If you are preparing the cake for children, you can skip the last step and simply stick the marzipan balls with apricot jam on the cake. If desired, you can color the marzipan Easter eggs with paste paint or decorate them with violet flowers.
Marzipan cake for Easter: recipe with berries
The next recipe is not only delicious, but also very healthy. The baking creation is refined with goji berries, coconut blossom sugar and brown rice flour. This light cake with fruit is sure to delight young and old at the coffee round.
Servings: 12. Calories per serving: approx. 350. Preparation: 40 minutes, baking time: 25 minutes
Ingredients for the cake base:
- 150 g brown rice flour
- 150 g almonds
- 3tsp nitron
- 125 g coconut blossom sugar
- 2 teaspoons of cinnamon
- 100 g goji berries
- 100 g raisins
- 1 small piece of ginger, grated
- Zest and juice of two lemons
- 4 eggs
- 100 g coconut oil, melted
- 90 ml almond milk
For the apricot jam: 200g dried apricots, hot water, the juice of half an orange.
For the marzipan: 300 g almonds (dip the almonds in hot water and leave for at least 30 minutes). 3 tbsp rice syrup, 2 tsp almond puree or almond flavor, a pinch of cinnamon.
For the set: Roasted almonds, goji berries.
1. First put the rice flour, baking soda, cinnamon and coconut blossom sugar in a bowl, stir everything well.
2. In another bowl, mix the goji berries, raisins, grated lemon peel and ginger and let rest for a few minutes.
3. Beat the eggs and the melted coconut oil until creamy, add to the fruit mix first and then add to the rice flour. Mix everything well again and then add the almond milk. In the end, a viscous mass should be created.
4. Divide the mixture into two and fill it into two silicone tarts of the same size. Bake in the preheated oven for 25 minutes at 160 degrees, until it turns golden brown and the center is firm to the touch. Set aside and let cool.
5. In the meantime, grind the almonds finely, add the rice syrup and mix for two more minutes. Roll out the finished mass into a rectangle finger-thick and place in the refrigerator.
6. For the jam, simply chop up the apricots and put them in a saucepan with hot water. When softened, add the orange juice and simmer the mass on low heat for 10-15 minutes, pour into a jam jar and then put in the refrigerator.
7. Spread the jam on the first cake base, then place the second cake base on top. Repeat the process and then place the raw marzipan on the second cake base and cut into a circle. Shape the rest of the marzipan into balls and sprinkle with cinnamon. Garnish the cake with the toasted almonds, the balls and the goji berries.
Make funny marzipan cake yourself for the children’s table
The next marzipan cake guarantees a happy atmosphere at the children’s table. Servings: 8-10. Calories per serving: approx. 420. Preparation: 1 hour, baking time: 1 hour 30 minutes.
For the orange carrot: 150 g soft butter, 150 g powdered sugar, 2 small eggs, 150 g self-raising flour, 1 teaspoon red food coloring, 1 teaspoon yellow food coloring.
For the cake base: 300 g soft butter, 350 g brown sugar, 4 medium-sized eggs, 125 g self-raising flour (sifted), 125 g flour (sifted), 7 teaspoons cocoa powder, 1 teaspoon baking soda, 2 teaspoons vanilla sugar, 125 g crushed black chocolate, 2 teaspoons hot water.
For the set: 100 g chocolate, 25 g butter (unsalted), 2 tablespoons whipped cream, 2 tablespoons powdered sugar, 250 g marzipan (green), 6 oreo biscuits without cream, crushed.
1. Preheat the oven to 180 degrees or 160 degrees ventilation, cover a rectangular cake tin with baking paper.
2. For the orange carrot, first beat the butter and sugar until frothy, then gradually add the eggs and then add the flour. Whisk everything well, then add the food coloring. Pour the batter into the baking pan and bake for 20-25 minutes. Let cool in the mold to room temperature for 10 minutes. Then carefully remove the spring sheet and set aside. Use a knife to cut the orange cake into a carrot shape.
3. Now prepare the chocolate cake. First mix the butter with the brown sugar until creamy, stir in the eggs and flour, add the cocoa powder, vanilla sugar and baking soda and stir until you get a smooth mixture. Melt the chocolate in a water bath and stir into the mixture. Add boiling water and use it to thin the mass.
4. Place the carrot in the middle of the springform pan and carefully fill the chocolate mass around it. Make sure the chocolate mass covers the carrot on all sides. Then bake at 180 degrees for an hour. Then make a test with a toothpick and take the cake out of the oven. Let cool aside to room temperature for 15 minutes.
5. For the topping, mix the chocolate and butter in a heat-resistant bowl and melt in a water bath. Then add the whipped cream and stir vigorously.
6. Place the finished and now cooled cake upside down on the work surface and spread the chocolate icing over it. Sprinkle with the crushed oreo biscuits and then cut leaves out of the green marzipan with a biscuit cutter and place them decoratively in the center of the cake.
Easter cake with pistachios and marzipan
Each cake becomes something special with a marzipan blanket. But the delicious marzipan can also be kneaded as an ingredient in the dough. We offer you a delicious recipe for marzipan cake with pistachios and cherries. Servings: 12. Calories per serving: approx. 450. Preparation: 1 hour, baking time: 1 hour 30 minutes.
- 300 g cherries, pitted and halved.
- 150 g marzipan in 1 cm thick pieces
- 150 g self-raising flour, sifted
- 225 soft butter without salt
- 185 g of powdered sugar
- 1 grated lemon peel
- 1 tbsp orange blossom water
- 4 eggs
- 100 g almond flour
- 1 teaspoon baking soda
- 1/3 cup (50g) roasted, unsalted pistachios
- For the syrup: orange juice from an orange, 1 teaspoon of orange blossom water, 1 teaspoon of powdered sugar
1. Preheat the oven to 170 degrees, place baking paper on a round springform pan with a 20cm diameter, wrap the outside of the springform pan with aluminum foil (so the relatively liquid dough will not leak)
2. Sprinkle the cherries and marzipan with 1 tablespoon of flour. In a large bowl, beat the butter, powdered sugar and lemon zest for 3.5 minutes until frothy. When a thick, light-colored mixture is obtained, add the orange blossom water.
3. Gradually add the eggs, meanwhile stir the mixture vigorously. Mix the flour, almond flour and baking soda, season with a pinch of salt and add the marzipan and cherries to the bowl. Pour the mixture into the springform pan and sprinkle with the remaining marzipan and cherries. Then press the marzipan pieces and the cherries lightly into the dough.
4. Bake for 20 minutes, then reduce the heat to 160 degrees and bake for another 50-60 minutes until the surface turns golden brown.
5. For the syrup: Put all ingredients in a saucepan and simmer over low heat for 1-2 minutes until the sugar melts. Then simmer on medium heat for another 1-2 minutes.