Sunday, August 7, 2011


Couple of weeks ago I joined a children party and baked a big marzipan cake and made a little monster Maia for the occasion. I think Guinness record was made that evening in cake eating. It took max 10 minutes and the cake was gone. Finitto. Infront of me was just a big empty plate with some rest of the marzipan on it. I couldn't believe my eyes :).

This is my version of the famous marzipan cake called ( in swedish ) Princesstarta. I am making it with two layers topped with rasberries&blackberries, cream and marzipan on the top.

Heaven :P

So if you want to experience my success then here comes the recipe.

Sponge cake:
4 eggs
120g sugar
90g wheat flour

100g rasberries
100g blackberries
20g sugar

500ml heavy cream
400g marzipan
confectioner sugar

First bake the sponge cake. Beat 4 eggs with sugar until it becomes pale and fluffy. Add flour very gently to the mixture. Grease a springform, add the mixture and bake in the middle of owen 15 minutes. Let it cool and cut the cake horizontally in two layers.

Whip the cream.

Mix rasberries and blackberries with sugar. Add half of the berry mixture in the middle of the first sponge cake layer. Spread the cream on the top of the berries and rest of the layer.

Add the second part of the sponge cake on the top of the first. Add berries and the rest of the whipped cream on the top. Make a little dome of the whipped cream on the top of the cake. Cover the side of the cake with thin layer of cream.

I am usually buying the marzipan but it is easy made yourself.
Dust the work surface with confectioner sugar and roll out marzipan into thin layer until it is big enough to cover the whole cake. Put the marzipan on the top of the cake and remove the excess marzipan around the cake.

You can soak the sponge cake layers with some kirsch if you know there will be no kids eating.

That's it :). You have to be quick enough to taste it before it is gone.