Marsipankake (Norwegian Marzipan Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A light sponge layered with raspberry jam and whipped cream and draped in a thin sheet of marzipan. It is served for birthdays and holidays and looks elegant with very little decoration. Makes 12 slices in about 4 hr 10 min.

Prep 40 min

Cook 30 min

Cooling 3 hr

Total 4 hr 10 min

Yield 12 slices

Ingredients

Adjust yield

slices

5 (250 g)eggs, room temperature
¾ cup (150 g)granulated sugar
1 ¼ cups (150 g)all-purpose flour
1 ¼ tsp (5 g)baking powder
1 pinch (1 g)salt
2 cups (500 ml)heavy cream, cold
¼ cup (30 g)powdered sugar, for the filling
1 ½ tsp (8 ml)vanilla extract
⅓ cup (120 g)raspberry jam
1 lb (500 g)marzipan
⅓ cup (40 g)powdered sugar, for rolling, for the top
¼ oz (1 g)red food coloring, optional

Fresh ingredient guides

RaspberriesHow to pick, season & nutrition · 80 kcal per 140 g

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Instructions

Heat the oven to 350 F (175 C). Grease and line a 9-inch springform pan.
Beat the eggs and sugar 7 to 8 minutes until thick, pale and tripled. Sift in the flour, baking powder and salt and fold gently until just combined.
Pour into the pan and bake 28 to 32 minutes until golden and springy. Cool completely, then split into three layers.
Whip the cream with the sugar and vanilla to stiff peaks; it must be firm to support the marzipan.
Set the bottom layer on a plate, spread with half the jam and a thick layer of cream. Add the second layer and repeat, then top with the last layer.
Cover the top and sides with a smooth, domed layer of cream and chill 1 hour.
Knead the marzipan briefly and roll it on powdered sugar to a 14-inch circle about 1/8 inch thick. Drape it over the cake, smooth it down the sides gently and trim at the base.
Chill at least 2 more hours before slicing.

Tips

Use marzipan, not almond paste; paste is too coarse and dry.
Dust the counter with powdered sugar, not flour, when rolling.
Whip the cream firmer than for a normal cake.
Refrigerate the finished cake and eat within 3 days.

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Recipe FAQ

How long does it take to make marsipankake (norwegian marzipan cake)?

Plan on 40 minutes of prep and 30 minutes of cooking, plus 3 hours to chill. The recipe makes 12 slices.

How should I store marsipankake (norwegian marzipan cake)?

Keep refrigerated up to 3 days.

Can I make marsipankake (norwegian marzipan cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Norwegian celebration cake of sponge, jam and whipped cream covered with a smooth lid of marzipan, also called hvit dame. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

488 Calories / serving

26.1g Fat

56.9g Carbs

8.2g Protein

42.0g Sugar

Whole recipe (12 servings): ~5856 cal · 313g fat · 683g carbs · 98g protein · 504g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.