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8 people

Prep time:

15 minutes

Time to cook

15 minutes

Good for:


Marzipan cakes

TIn Denmark this is for New years eve with champagne at midnight. It’s far too sweet for champagne I think, but as a small cake with the coffee. Perfect.


500 g marzipan (63 pct )

100 g icing sugar

70 g of egg whites (approximate 2 medium egg- whites)

Cold water for your hands to form the cakes.


Step 1

Heat the oven to 175 degrees fan.

Add the marzipan to the mixer in smaller pieces.

Mix the icing sugar and egg whites in a small bowl.

Step 2

Add the egg-white mix little by little to the marzipan until the ‘dough’ is mixed well and the consistency sticky and soft. You might not need all the sugar/egg. That is okay. the marzipan is sweeyt enough as is.

Step 3

Using your hands- dipped in cold water. Form your cakes- you should get 7 large or 14 smaller. Form eventually as crescents.

Step 4

Place on your baking tray and bake for 7 minutes if small or up to 10 minutes for larger cakes- until very lightly browned.

remove from oven . let cool slightly and decorate with thick icing lines. Approximately 1 cm between lines.


I am not an accomplished decorator. But the original recipe has fine lines- like zebra stripes on each cake. Enjoy- but in real moderation. This is very sugary.

When i was a child, my uncle Arthur- the baker- used this dough to create a grown-up birthday cake – formed like a slightly chubby person, the dough 1 cm high. And decorated with chocolate icing and nougat to form clothes and hair. It is worth an experiment, so watch out for marzipan cake recipes to come…

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