Marzipan Hazelnut Sponge Cake

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Marzipan Hazelnut Sponge Cake
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Health Score:
3,7 / 10
3 h.


For the pastry
125 grams Pastry flour
50 grams sugar
75 grams butter
1 egg white
For the sponge cake
1 egg
1 egg yolk
50 grams sugar
40 grams Pastry flour
25 grams cornstarch
5 Tbsps Sour cherry jam
For the filling
150 grams grated Hazelnuts
4 sheets white gelatin
500 grams Whipped cream
50 grams sugar
1 packet whipped cream stabilizer
For decorating
3 Tbsps Apricot jam
400 grams Marzipan
75 grams powdered sugar
40 grams Milk chocolate couveture
40 grams Dark couverture chocolate
125 grams Whipped cream
12 Hazelnuts
How healthy are the main ingredients?
Whipped creamWhipped creamsugaregg

Preparation steps


Knead the pastry ingredients into a ball, wrap in foil and place in the refrigerator for 30 minutes. Then roll out the dough in the greased pan and bake 12 minutes at 200 degrees. Remove from the pan and let cool.

Beat the egg and egg yolk with 1 tablespoon water, sprinkling in the sugar. Mix flour with cornstarch, then add the egg mixture. Line the pan with parchment paper, pour in the batter and bake at 200°C (approximately 400°F) for 12 minutes. Remove from oven, peel off paper and let cool.


Pour the cherry jam on the biscuit and pastry, put biscuit dough on the pastry and place in the pan. Mix the gelatine in cold water for the filling. Blend the cream, sugar and cream stabilizer until stiff, add in hazelnuts. Squeeze out the gelatine and mix it with a little cream, then fold into all of the cream. Pour into pan, smooth and place in the refrigerator for 1 hour. Remove from refrigerator and sprinkle the top with the apricot jam.


Knead the marzipan and icing sugar, roll out to a 32 cm large circle and place over the cake. Press firmly. Melt the chocolate and pour into a small parchment bag, cut off the top and decorate the cake with it. Whip cream until stiff, fill a pastry bag, inject 12 cream rosettes on the cake and decorate with hazelnuts.