Mazarinkage
You’re probably all wondering, why does she keep posting recipes with marzipan? Well, all I can say is that marzipan is immensely popular in Denmark and it’s a natural part of baking (and besides….I like it)
Mazarinkage is a classic Danish cake found in most bakeries. It’s a sponge cake made with Marzipan which makes the cake moist, sweet and compact. There are many different variations of this cake. Some make it with orange juice/mashed oranges, amaretto or with a nougat glaze instead of the chocolate ganache, all sounding very enticing. But for this post I wanted to keep it close to the way I remember the cake, simply delicious.
Mazarinkage - The ganache is still moist in this picture, and yes I stole a piece of cake before putting the ganache on 
Ingredients:
For the dough:
100 grams all-purpose flour (3 5/8 oz)
100 grams cornstarch (3 5/8 oz)
1 tablespoon baking powder
200 grams butter, melted (7 1/4 oz)
200 grams marzipan, grated (7 1/4 oz)
4 eggs
200 grams confectioners sugar (7 1/4 oz)
For the ganache:
100 grams semi-sweet chocolate, chopped (4 oz)
1 deciliter half and half (3.4 oz or 0.4 cup)
Directions:
Preheat oven to 350 degrees F (180 degrees C).
In a medium bowl, add flour, cornstarch and baking powder, set aside. In a small saucepan melt butter and set aside to cool. Grate marzipan and set aside.
In the bowl of a stand-mixer, with the speed on medium, beat eggs and confectioners sugar. While continuing to beat, add cooled butter in a thin stream. Add marzipan and then add remaining dry ingredients.
Spray with baking spray or butter a round 9 inch (23 cm) spring-form pan. Pour dough into spring-form and bake 35 to 40 minutes. Allow to cool on a cooling rack.
To make ganache: Add half and half and chopped chocolate to a small saucepan. Over medium-low heat melt chocolate, stirring frequently until mixture starts to thicken. Remove cake from spring-form and spread ganache over top of cake. Enjoy!
Source: adapted from Kvalimad
That sounds delicious. One can never have too much marzipan, right? I’m Norwegian, and marzipan has been one of my favorite flavors since I was a kid.
Here’s my take on almond’s place in Nordic baking, along with a recipe for mazarin torte: http://outsideoslo.wordpress.com/2011/06/06/in-a-word/
Enjoy!
Having been in the US for some 3 years now I am very excited to have stumbled upon your blog. Have to admit I have gotten more nostalgic about Danish food since moving over here. Ill definitely be trying some of your recipes. Just the thought makes me all warm and fuzzy inside, ha ha. Thanks for the blog.
Ronnie, I am so glad your enjoying the blog
This cake is exquisite – what an exotic chocolate-y recipe
Cheers
Choc Chip Uru
Wow – this recipe looks amazing! I’m excited to give it a try.
I hope you like it Robert, it disappeared very quickly from our kitchen.
It’s been years since I’ve had a Mazarinkage. Never realized how easy it would be to make. Guess I’ve got a use for some of the marzipan I keep on hand.
Perfect way to use up some Marzipan
I have used almond paste in baking and I do believe the next step would be marzipan. The texture of this cake looks amazing! I like that you left this simple with the chocolate ganache. No doubt a slice makes for a tasty way to end the meal. Have a great day!
thank you so much for your Danish recipes I love love love them and your marzipan recipes are the best
Anne-Grethe, thank you so much for your kind words.
ej hvor er det sjovt at se en dansk kage på en egelsk blog
Ja ikk
du kunne poste et omlæg med “skidne æg”
Mvh Asta
- forsæt den gode blogging
Jo, den er på listen.
Ohhh that sounds so lovely
This cake looks awesome!
I’ve never tasted marzipan cake and you’ve got me real curious
Do you grate the marzipan yourself? I don’t think I’ve ever seen here grated-marzipan
Yes I grate the Marzipan myself and it makes it a little easier if the Marzipan is nice and cold when you grate it. Not that it’s hard to grate, but it does get warm and soft in your hands
Mazarinkage is the best cake in the world
Thanks
I’m gonna pin this cake