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Norwegian Marzipan Cake – Hvit Dame

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During a recent trip to Norway, we fell in love with Norwegian Marzipan Cake – light, fluffy, soft, vanilla sponge cake, sandwiched with raspberry jam and whipped cream and covered in a coat of marzipan. Fit for a queen and utterly delicious, this cake includes all our favourite cake components – vanilla, raspberry, fresh cream and the crowning glory, marzipan.

As soon as we ate it, I knew I needed to recreate this Norwegian classic at home. Charlotte’s birthday, at the beginning of the week, was the perfect opportunity to make this cake. It was so delicious, I am already thinking of other opportunities I can use as an excuse to make it again! Although raspberry jam is the traditional flavour, apparently strawberry and apricot are frequently used too. I also rather fancy black cherry and/or plum jam – your choice. Pick your favourite.

Where is this recipe from?

This recipe is from a website called ‘The Simple Sweet Life.’ Set up by an American called Claire, she worked in a bakery in Norway for a number of year and shares an incredible selection of bakes, both Scandi and international and American treats. Her site is a real gem – you really should take a look. See here for her Norwegian Marzipan Cake post.

How to make Norwegian Marzipan Cake – Hvit Dame

Collect all our ingredients together>

  • eggs
  • caster sugar
  • plain/all purpose flour
  • baking powder
  • vanilla extract
  • fine salt
  • raspberry jam – or your favourite
  • double/heavy cream
  • marzipan

How to make this incredible cake:

First make the cake –

  1. Grease and line a deep, round 20cm/8 inch cake tin with baking parchment.
  2. Measure the eggs and sugar into the bowl of a freestanding mixer, or into a mixing bowl, and beat with an electric whisk until light and fluffy. This is likely to take around 5 minutes.
  3. Place a sieve over the dish and add the flour, baking power and salt.
  4. Gently fold into the cake batter.
  5. Transfer the batter to your prepared cake tin and level the surface.
  6. Bake in the centre of a pre-heated oven.
  7. Leave to cool in the tin for 30 minutes and then transfer to a cooling rack, top side down.

Finish the cake:

  1. Using a sharp carving knife, slice the cake in half horizontally and place the bottom layer onto a serving plate.
  2. Give the jam a good stir to ensure it is evenly mixed.
  3. Spread the jam over the base of the cake, making sure you leave a good 2.5cms/1 inch around the edge of the cake, with no jam.
  4. Whip the cream until light and fluffy and holds its own shape.
  5. Spread roughly ⅓ of the cream over the jam in the centre of the cake, making sure you go to the edges of the cake.
  6. Now add the top half of the cake and cover the top and sides with the remaining fresh cream. Level the surface as much as possible.
  7. Sprinkle some icing sugar on your work surface and knead the marzipan slightly and press it into a round shape.
  8. Roll the marzipan until it is large enough to cover the top and sides of the cake. Use the base of or the baking tin, as a guide, to measure the marzipan.
  9. Roll the marzipan onto a rolling pin and then unroll it over the cake, ensuring that it is centred so the the cake is covered in marzipan.
  10. Use your hands to gently press down and smooth the marzipan onto the cake. Don’t worry if any of the marzipan splits – you can usually pinch it back together again or you can cover any holes with some spare marzipan.
  11. Trim the edges and decorate the cake.
  12. I like to use fresh flowers around the base of the cake and a few on top. They are also useful in covering up any areas of marzipan which you may have had to patch up,
  13. Decorate the cake to suit your tastes. Here I have used gypsophila around the base, and on top of the cake
Trimmed and decorated cake

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Norwegian Marzipan Cake – Hvit Dame

This Norwegian Marzipan Cake is a light, fluffy, soft, vanilla sponge cake, sandwiched with raspberry jam and whipped cream and covered in a coat of marzipan. Utterly delicious, it includes all our favourite cake components – vanilla, raspberry, fresh cream and the crowning glory, marzipan.

Course afternoon tea, Dessert, Morning Coffee, treat
Cuisine Norwegian
Keyword fresh cream, marzipan, raspberry jam, sponge cake
Prep Time 30 minutes
Cook Time 35 minutes
Servings 10

Ingredients

  • 4 eggs
  • 125g caster sugar
  • 125g plain/all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 100g raspberry jam – or your favourite
  • 600ml double/heavy cream
  • 500g marzipan

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2.  Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3

  3. First make the cake – grease and line a deep, round 20cm/8 inch cake tin with baking parchment.

  4. Measure the eggs and sugar into the bowl of a freestanding mixer, or into a mixing bowl, and beat with an electric whisk until light and fluffy. This is likely to take around 5 minutes.

  5. Place a sieve over the dish and add the flour, baking power and salt.

  6. Gently fold into the cake batter.

  7. Transfer the batter to your prepared cake tin and level the surface.

  8. Bake in the centre of a pre-heated oven.

  9. Leave to cool in the tin for 30 minutes and then transfer to a cooling rack, top side down.

  10. Finish the cake: using a sharp carving knife, slice the cake in half horizontally and place the bottom layer onto a serving plate.

  11. Give the jam a good stir to ensure it is evenly mixed.

  12. Spread the jam over the base of the cake, making sure you leave a good 2.5cms/1 inch around the edge of the cake, with no jam.

  13. Whip the cream until light and fluffy and holds its own shape.

  14. Spread roughly ⅓ of the cream over the jam in the centre of the cake, making sure you go to the edges of the cake.

  15. Now add the top half of the cake and cover the top and sides with the remaining fresh cream. Level the surface as much as possible.

  16. Sprinkle some icing sugar on your work surface, knead the marzipan slightly and press it into a round shape.

  17. Roll the marzipan until it is large enough to cover the top and sides of the cake. Use the base of or the baking tin, as a guide, to measure the marzipan.

  18. Roll the marzipan onto a rolling pin and then unroll it over the cake, ensuring that it is centred so the the cake is covered in marzipan.

  19. Use your hands to gently press down and smooth the marzipan onto the cake. Don’t worry if any of the marzipan splits – you can usually pinch it back together again or you can cover any holes with some spare marzipan.

  20. Trim the edges and decorate the cake.

  21. I like to use fresh flowers around the base of the cake and a few on top. They are also useful in covering up any areas of marzipan which you may have had to patch up,

  22. Decorate the cake to suit your tastes. Here I have used gypsophila around the base, and on top of the cake

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl
  • electric whisk
  • greased deep, round 20cm/8 inch cake tin lined with baking parchment
  • rolling pin

Where is this recipe from?

This recipe is from a website called ‘The Simple Sweet Life.’ Set up by an American called Claire, she worked in a bakery in Norway for a number of year and shares an incredible selection of bakes, both Scandi and international and American treats. Her site is a real gem – you really should take a look. See here for her Norwegian Marzipan Cake post.

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