Marzipan Cake

Don’t have marzipan? You could also use white fondant. Serves 12
You will need: 10 1⁄2 tablespoons butter, softened 2⁄3 cups granulated sugar 11⁄3 cups unbleached all purpose flour 1 teaspoon baking powder 5 large eggs, just the yolks 1⁄3 cup whole milk strawberry jam 3 cups heavy cream confectioners’ sugar seeds from 1⁄2 vanilla bean 18 oz white marzipan edible untreated flowers
  1. Preheat the oven to 350°F, with a rack in the middle position.
  2. Line an 8” baking pan with parchment paper.
  3. Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. This will take about 3 minutes.
  4. Add the flour and baking powder and mix on low speed.
  5. Mix in the egg yolks and milk.
  6. Scrape the batter into the baking pan.
  7. Bake for 30–35 minutes, until golden brown.
  8. Cool on a wire rack in the pan.
  9. Transfer to a cutting board.
  10. Cut in 3 slices lengthwise.
  11. Plate 1 piece of cake on a serving tray and cover with a layer of jam and 1 of cream, continue with all layers.
  12. Cover the entire cake with a thin layer of cream.
  13. Use some confectioners’ sugar to roll out the marzipan until really thin.
  14. Cover the cake with the marzipan.
  15. Cut off the edges and decorate.
  16. Let the cake sit 30 minutes before serving.
Photography by Aina C Hole | Food+styling by Marianne Gjengedal