Marzipan and Almond Cake

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	3 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Place the marzipan mixture in the refrigerator for about 2 - 3 hours. Then chop on a coarse cheese grater. Chill again.
Line a loaf pan with baking paper and set aside. Separate the eggs. Beat the egg whites with 2 tablespoons of sugar until stiff, place in the refrigerator.
Beat the egg yolks with 2 tablespoons of sugar until frothy. Then gradually add the marzipan, but always stir well first so that a homogeneous mixture is created. Now fold in the almond sticks and the ground almonds. Then fold in the egg whites.
Pour the mixture into the prepared loaf pan and place the pan on the middle rail in the oven preheated to 160 ° C top / bottom heat. Bake the cake for about 60 minutes.
Let cool in the mold. Then take the cake out of the baking pan and place it on a rack. Melt the couverture according to the instructions and distribute it evenly on the cake.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.