Mini Marzipan Cakes

Mini Marzipan Cakes
1 hr


for 8 servings 6 or 8 round cakes
For the sponge cake
100 grams Marzipan
4 Eggs
100 grams Sugar
1 packet Vanilla sugar
100 grams Pastry flour
2 teaspoons Baking powder
100 grams ground almonds
For the filling
125 grams mixed fruit Jam
400 grams Whipping cream
50 grams Sugar
each packet of cream stabilizer and Bourbon vanilla
For the garnish
100 grams Marzipan
50 grams sifted Powdered sugar
various Food coloring
50 grams toasted chopped almonds
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Preparation steps

Step 1/3

For the sponge cake: Beat the marzipan and 1 egg until smooth. Add the remaining ingredients and mix until combined. Line a baking sheet with parchment paper, fill with the batter, smooth the surface and bake in a preheated oven (180°C) (approximately 350°F) for 20 minutes.

Step 2/3

Invert the cake onto a wire rack lined with parchment paper. Cut into 6-8 circles then cut each circle into 3 horizontal layers.

Step 3/3

For the filling: Spread the jam over the bottom and middle cake layers and stack the cakes back together. Whip the cream, whipped cream stabilizer and vanilla until stiff then spread over the cakes. Chill. For the garnish: Knead the marzipan and powdered sugar together and tint with food coloring. Roll out thinly then use to decorate the cakes. Sprinkle with toasted almonds to serve.