Marzipan cake for Easter: delicious recipes for Easter cakes

Easter time is family time! Surprise the family with a delicious dessert. We have put together several recipes for a delicious marzipan cake for you and explain in detail how you can make them yourself. Whether just decorated with marzipan Easter eggs or completely covered with marzipan: these Easter cakes are simply irresistibly delicious. And best of all: the simple, sure-to-be-successful desserts also go well with other occasions. For example, the children will definitely look forward to a cake with marzipan for their birthday. Get inspired by the suggestions and create the sweet treats pictured below.

Simple recipe for marzipan cake for Easter

The firstsweet temptationis ideal for beginners as the recipe for the marzipan cake is very simple.

Servings: 16. Calories per serving: 406. Prep: 25 minutes, Bake time: 1 hour 30 minutes.

Accessories: Spring tray with a diameter of 18 cm, lightly greased with butter and lined with baking paper.

Ingredients:

• 500 g Marzipan
• 175 g Butter
• 175 dark cane sugar
• 4 large eggs
• 250 g sifted flour
• 1/2 TL Natron
• 50 g freshly ground almonds
• 300 g mix of raisins, sultanas and dried currants
• 50 g Orangeat
• 2 tsp spices
• 2 tsp milk
• 2 TL Brandy
• 1 tsp apricot jam

If desired for the garnish: paste color (you can dye the marzipan Easter eggs in different colors) or edible flowers (violets)

Preparation:

1. Set the oven to 170 degrees or 150 degrees fan. Roll 1/3 of the marzipan in a circle on the baking tray. Then leave the marzipan aside.

2. Mix the butter and sugar until creamy, gradually add the three eggs and beat until fluffy.

3. Sift the flour and baking soda and add to the egg mixture. Add the almonds, mix everything well and then add the rest of the ingredients except the apricot jam and the last egg.

4. Pour half of the mixture into the spring tray, then place the rolled out marzipan on top, spread the rest of the mixture over it and smooth it out. Bake for one hour and thirty minutes until the cake turns a nice golden brown. To be on the safe side, test the doneness with a toothpick, then remove the cake and place it on the work surface. Allow to cool to room temperature.

5. Smear the cooled cake with the apricot jam and then roll out half of the remaining marzipan in a circle and place it on the marzipan cake. Press the edge of the marzipan mixture lightly with your fingers. Roll the remaining marzipan into 11 balls of equal size.

6. Beat the last egg and spread it over the marzipan. Place the Easter cake in a preheated oven at 170 degrees for a short time. You can store the finished marzipan cake in an airtight cake tin for a week. Our tip: If you are preparing the cake for children, you can skip the last step and simply “stick” the marzipan balls with apricot jam onto the cake. If you wish, you can color the Easter eggs with food coloring or decorate them with violet flowers.

Delicious recipe with berries

The next recipe is not only delicious, but also very healthy. The baking creation is withGoji berries, coconut blossom sugar and brown rice flour. This light fruit cake is sure to delight young and old at the coffee gathering.

Servings: 12. Calories per serving: approx. 350. Prep: 40 minutes, Bake time: 25 minutes

Ingredients for the cake base:

• 150g brown rice flour
• 150g almonds
• 3TL Nitron
• 125 g coconut blütenzucker
• 2 tsp cinnamon
• 100g goji berries
• 100g raisins
• 1 small piece of ginger, grated
• Zest and juice of two lemons
• 4 Owner
• 100 g coconut oil, melted
• 90 ml almond milk

For the apricot jam:200g dried apricots, hot water, the juice of half an orange.

For the marzipan:300g almonds (dip the almonds in hot water and leave for at least 30 minutes). 3 tablespoons rice syrup, 2 teaspoons almond puree or almond flavoring, pinch of cinnamon.

For the garnish:Roasted almonds, goji berries.

Preparation:

1. First put the rice flour, baking soda, cinnamon and coconut blossom sugar in a bowl and mix everything well.

2. In another bowl, mix the goji berries, raisins, grated lemon peel and ginger and let sit for a few minutes.

3. Beat the eggs and melted coconut oil until creamy, first add them to the fruit mix and then add them to the rice flour. Mix everything well again and then add the almond milk. The end result should be a thick, viscous mass.

4. Divide the mixture into two and fill it into two equally sized silicone cake molds. Bake in a preheated oven at 160 degrees for 25 minutes, until golden brown and the center feels firm. Set aside and let cool.

5. Meanwhile, finely grind the almonds, add the rice syrup and mix for another two minutes. Roll out the finished mixture into a finger-thick rectangle and place in the refrigerator.

6. To make the jam, simply chop up the apricots and place them in a pot of hot water. When softened, add the orange juice and simmer the mixture on low heat for 10-15 minutes, pour into a jam jar and then place in the fridge.

7. Spread the jam on the first cake layer, then place the second cake layer on top. Repeat the process and then place the raw marzipan on the second cake base and cut it into a circle shape. Form the rest of the marzipan into balls and sprinkle with cinnamon. Garnish the cake with the roasted almonds, balls and goji berries.

Make your own fun marzipan cake for the children's table

The next marzipan cake is guaranteed to create a happy atmosphere at the children's table. Servings: 8-10. Calories per serving: approx. 420. Preparation: 1 hour, baking time: 1 hour 30 minutes.

Ingredients:

For the orange carrot:150 g soft butter, 150 g powdered sugar, 2 small eggs, 150 g self-raising flour, 1 teaspoon red food coloring, 1 teaspoon yellow food coloring.

For the cake base:300 g soft butter, 350 g brown sugar, 4 medium eggs, 125 g self-raising flour (sifted), 125 g plain flour (sifted), 7 tsp cocoa powder, 1 tsp baking soda, 2 tsp vanilla sugar, 125 g crushed black chocolate, 2 tsp hot water .

For the garnish:100 g chocolate, 25 g butter (unsalted), 2 tbsp whipped cream, 2 tbsp powdered sugar, 250 g marzipan mass (green), 6 Oreo cookies without cream, crushed.

Preparation:

1. Preheat the oven to 180 degrees or 160 degrees fan, line a king cake pan with baking paper.

2. For the orange carrot, first beat the butter and sugar until fluffy, then gradually add the eggs and then add the flour. Whisk everything together well and then add the food coloring. Pour the dough into the baking pan and bake for 20-25 minutes. Allow to cool in the tin at room temperature for 10 minutes. Then carefully remove the spring tray and set it aside. Using a knife, carve the orange cake into a carrot shape.

3. Now prepare the chocolate cake. First mix the butter with the brown sugar until creamy, stir in the eggs and flour, add the cocoa powder, vanilla sugar and baking soda and mix until a smooth mixture is formed. Melt the chocolate in a water bath and stir it into the mixture. Add boiling water to thin the mixture.

4. Place the carrot in the middle of the springform pan and carefully fill the chocolate mixture around it. Make sure the chocolate mixture covers the carrot on all sides. Then bake at 180 degrees for an hour. Then test the doneness with a toothpick and remove the cake from the oven. Set aside to cool at room temperature for 15 minutes.

5. To make the icing, mix the chocolate and butter in a heatproof bowl and melt in a water bath. Then add the whipped cream and stir vigorously.

6. Place the finished and now cooled cake upside down on the work surface and spread the chocolate icing over it. Sprinkle with the crushed Oreo cookies and then cut out leaves from the green marzipan using a cookie cutter and stick them decoratively in the middle of the cake.

Easter cake with pistachios and marzipan

Every cake becomes something special with a marzipan topping. But the delicious ingredient can also be kneaded into the dough. We offer you a delicious recipe for marzipan cake with pistachios and cherries. Servings: 12. Calories per serving: approx. 450. Preparation: 1 hour, baking time: 1 hour 30 minutes.

Ingredients:

• 300 g cherries, pitted and halved.
• 150 g marzipan in 1cm thick pieces
• 150 g self-raising flour, sifted
• 225 softened butter without salt
• 185g powdered sugar
• 1 grated lemon peel
• 1 EL Orangenblütenwasser
• 4 Owner
• 100 g Mandelmehl
• 1 TL Natron
• 1/3 cup (50g) roasted, unsalted pistachios
• For the syrup: Orange juice from one orange, 1 teaspoon orange blossom water, 1 teaspoon powdered sugar

Preparation:

1. Preheat the oven to 170 degrees, place baking paper on a round springform pan with a diameter of 20cm, wrap the outside of the springform pan with aluminum foil (this way the relatively liquid dough will not leak out).

2. Sprinkle the cherries and marzipan with 1 tablespoon of flour. In a large bowl, beat the butter, powdered sugar and lemon zest for 3.5 minutes until fluffy. When a thick and light mixture forms, add the orange blossom water.

3. Add the eggs little by little, meanwhile stirring the mixture vigorously. Mix the flour, almond flour and baking soda, season with a pinch of salt and add the marzipan and cherries to the bowl. Pour the mixture into the springform pan and sprinkle with the remaining marzipan and cherries. Then lightly press the marzipan pieces and the cherries into the dough.

4. Bake for 20 minutes, then reduce the heat to 160 degrees and bake for another 50-60 minutes until the top turns golden brown.

5. For the syrup: Put all the ingredients in a saucepan and simmer over low heat for 1-2 minutes until the sugar melts. Then simmer over medium heat for another 1-2 minutes.