King Cake with Marzipan

King Cake with Marzipan
2 h.


for 25 pieces
For the cake
175 grams soft Butter
125 grams Sugar
1 packet Vanilla sugar
1 pinch Salt
3 medium Eggs
275 grams Pastry flour
Baking powder
2 tablespoons rum
100 grams Raisins
200 grams diced Candied lemon
For decorating
100 grams Apricot jam
300 grams Marzipan
150 grams Powdered sugar
50 grams minced Candied lemon
Powdered sugar (for dusting)
print shopping list

Preparation steps

Step 1/2

For the cake, beat butter until creamy. Gradually add sugar, vanilla sugar, salt and eggs to butter and mix well. Mix flour and baking powder, sift over butter mixture and fold in with a whisk. Mix rum, raisins and candied lemon peel and fold into batter. Pour batter into a greased loaf pan and bake in oven preheated to 200°C (fan: 180°C, gas mark: 3-4)(approximately 400°F) for about 60 minutes. Let cake cool in pan for about 10 minutes, then remove from pan to a wire rack.

Step 2/2

For decorating, heat apricot jam, strain through a sieve and brush over cake while cake is still warm. Cut marzipan into pieces. Sprinkle powdered sugar over marzipan and knead until smooth. Thinly roll out marzipan between two sheets of parchment paper and cover cake. Sprinkle cake with candied lemon peel and dust lightly with powdered sugar to serve.