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Christmas Marzipan Cake

Christmas Marzipan Cake

50 min
For 24 servings

Icing sugar can be produced in-house in the bamix® Processor.

  • 6 pcseggs
  • 80 gsugar cane
  • 1 pinchsalt
  • 160 gspelt flour
  • 15 gcorn starch
  • 80 gorange marmalade
  • 50 gMarzipan paste
  • 1 pcorange
  • 5 gcorn starch
  • 240 mlmilk
  • 40 gsugar cane
  • 0,5 pkgsvanilla pudding powder
  • 50 gMarzipan paste
  • 2 tbspalmonds
  • 200 gMarzipan paste
  • 100 gicing sugar
  • 3 tbspmilk
  • 10 gcouvertures
  • 40 gorange marmalade
  • 100 groasted almond flakes

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This recipe is on the shopping list for 2 .


multi-purpose blade
Separate the eggs and beat the egg yolks with 50 g cane sugar until foamy using the bamix® beater. Also using the bamix® beater, whip the egg whites with 1 pinch of salt until stiff, pour in 30 g cane sugar and continue beating until the mixture is shiny and forms peaks. Put the beaten egg whites on top of the egg yolk foam, mix the flour with 15 g corn flour, sift it over the egg whites and gradually fold everything in with the bamix® multi-purpose blade. Fill into a round cake tin (26 cm diameter) and bake in the preheated oven at 180 °C for about 20 minutes. Take out the sponge cake, let it cool completely and cut through evenly twice; spread all 3 surfaces with orange marmalade.
In the meantime, finely grate the marzipan with the bamix® SliceSy® and disc no. 1. Wash the orange in hot water, dab dry, grate the zest and squeeze the juice. Heat the juice together with the zest and half of the marzipan. Mix the remaining corn flour in cold water, stir into the marzipan mixture with the bamix® whisk, bring to the boil while stirring and remove from the heat. Pour into a bowl and allow to cool.
Mix 2 tbsp milk with the pudding powder. Bring the rest of the milk and the remaining cane sugar to the boil in a pot and slowly pour in the pudding milk. Bring to the boil while stirring with the bamix® whisk and remove from the heat. Finely grate the marzipan with the bamix® SliceSy® and disc no. 1. Finely chop the almonds with the bamix® processor. Add the marzipan and ground almonds to the pudding mixture and mix with the bamix® whisk. Pour the pudding into a bowl, dust with some icing sugar and allow to cool. Place a sponge cake layer on a cake plate, fix it with a cake ring and spread the marzipan pudding on that layer. Cover with another sponge cake layer and spread it with the orange marzipan crème. Finish with the last sponge cake layer.
Roll out the marzipan to the size of the cake and cover the cake surface with it. With the bamix® whisk, mix the icing sugar and 3 tbsp milk, then spread the mixture on the marzipan surface. Smooth it out. Heat the couverture in a bain-marie and then pipe it onto the icing in a spiral shape. Allow the cake to dry. Loosen the edge of the cake, spread with the rest of the marmalade, cover with almond flakes and place in the fridge for at least 1 hour. Serve cut into pieces.

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