• Home
  • About Me

My Danish Kitchen

Scandinavian recipes made in America

Feeds:
Posts
Comments
« Berry Chip Ice Cream
Stuffed Pasta Shells »

Mazarinkage

April 2, 2012 by mydanishkitchen

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

Print Friendly and PDF

Share this:

  • Facebook
  • Pinterest
  • Email
  • Print
  • More
  • Twitter
  • Reddit
  • Tumblr

Like this:

Like Loading...

Related

Posted in Cake, Danish, Dessert | Tagged cake, Danish, dansk, ganache, marcipan, marzipan, mazarinkage | 20 Comments

20 Responses

  1. on April 6, 2012 at 01:32 outsideoslo

    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!


  2. on April 5, 2012 at 23:04 Ronnie

    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.


    • on April 6, 2012 at 06:00 mydanishkitchen

      Ronnie, I am so glad your enjoying the blog 🙂


  3. on April 3, 2012 at 17:48 Choc Chip Uru

    This cake is exquisite – what an exotic chocolate-y recipe 😀

    Cheers
    Choc Chip Uru


  4. on April 3, 2012 at 15:26 Robert Richards Recipes

    Wow – this recipe looks amazing! I’m excited to give it a try. 😉


    • on April 3, 2012 at 17:28 mydanishkitchen

      I hope you like it Robert, it disappeared very quickly from our kitchen.


  5. on April 3, 2012 at 10:00 Sid

    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.


    • on April 3, 2012 at 17:27 mydanishkitchen

      Perfect way to use up some Marzipan 🙂


  6. on April 3, 2012 at 08:02 Tina@flourtrader

    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!


  7. on April 2, 2012 at 20:50 Anne-Grethe

    thank you so much for your Danish recipes I love love love them and your marzipan recipes are the best


    • on April 3, 2012 at 05:18 mydanishkitchen

      Anne-Grethe, thank you so much for your kind words.


  8. on April 2, 2012 at 13:44 asta

    ej hvor er det sjovt at se en dansk kage på en egelsk blog 🙂


    • on April 2, 2012 at 16:00 mydanishkitchen

      Ja ikk 🙂


      • on April 4, 2012 at 11:33 asta

        du kunne poste et omlæg med “skidne æg” 🙂

        Mvh Asta
        – forsæt den gode blogging 🙂


      • on April 4, 2012 at 17:11 mydanishkitchen

        Jo, den er på listen.


  9. on April 2, 2012 at 09:31 Tesney Ap

    Ohhh that sounds so lovely 🙂


  10. on April 2, 2012 at 06:07 Winnie

    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


    • on April 2, 2012 at 06:37 mydanishkitchen

      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 🙂


  11. on April 2, 2012 at 06:03 Bente

    Mazarinkage is the best cake in the world 🙂


    • on April 2, 2012 at 07:26 Winnie

      Thanks
      I’m gonna pin this cake 🙂



Comments are closed.

  • Note!

    All pictures and written material belongs to My Danish Kitchen. Please be respectful of my work and do not copy my photos or text without written permission.
  • About me

    Gitte

  • Top Posts

    • Brunsviger
    • Fastelavnsboller
    • Rugbrød - Dark Rye Bread
    • Wienerbrød - Danish Pastry Braid
    • Citronfromage - Danish Lemon Mousse
    • Othellolagkage - Othello Layered Cake
    • Waldorfsalat - Waldorf Salad
    • Gamle Ole - Beauty and the Beast
    • Rugbrød Uden Surdej - Rye Bread Without Sourdough Starter
    • Leverpostej - Danish Liver Pate
  • Recent Recipes

    • How To Blanch Almonds
    • Delicious Leverpostej – Liver Pate
    • Black-Bottom Cupcakes
    • Lagkage Med Friske Hindbær – Layered Cake With Raspberries
    • Easy Lagkagebunde – Cakes For Layered Cake
    • Æbleskiver With Egg Whites
    • Pumpkin Pie With Orange
    • Waldorfsalat – Waldorf Salad
    • Blueberry-Pumpkin Muffins
    • Danish Kringle With Marzipan Remonce
  • Search My Danish Kitchen

  • Categories

  • Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,182 other subscribers
  • April 2012
    S M T W T F S
    1234567
    891011121314
    15161718192021
    22232425262728
    2930  
    « Mar   May »
  • Foodgawker

    my foodgawker gallery
  • Bloglovin image

    Follow on Bloglovin

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • My Danish Kitchen
    • Join 1,182 other followers
    • Already have a WordPress.com account? Log in now.
    • My Danish Kitchen
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: