Marzipan Custard Cake

A sumptuous cake that combines rich custard with the delicate flavor of marzipan. Perfect for special occasions.

Recipe Details

Quantity	Name	Preparation Notes	Substitutions
2 1/2 cups	all-purpose flour		gluten-free flour
2 tsp	baking powder
1 cup	unsalted butter	softened	margarine
1 cup	granulated sugar		coconut sugar
1 tsp	vanilla extract
1/4 tsp	almond extract
1/2 cup	milk	preferably whole or 2%	almond milk
Pinch	salt
8 oz	marzipan

Step 1: Preheat your oven to 350°F (175°C). Grease and flour the cake pans. (Tips: Using parchment paper at the bottom of the pans can help release the cake easily.)
Step 2: In a medium bowl, combine flour, baking powder, and salt. Set aside. (Tips: Sifting the flour will yield a lighter cake.)
Step 3: In a large bowl, beat the butter and granulated sugar until light and fluffy. Mix in the vanilla and almond extracts. (Tips: Creaming the butter and sugar properly is crucial for a fluffy cake.)
Step 4: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. (Tips: Be careful not to overmix, as it can cause a dense cake texture.)
Step 5: Divide the batter evenly between the prepared cake pans. (Tips: Weighing the pans can ensure even layers.)
Step 6: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. (Tips: Rotate the pans halfway through baking for even cooking.)
Step 7: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. (Tips: Cool completely before assembling to avoid melting the filling.)

Quantity	Name	Preparation Notes	Substitutions
1 1/4 cups	whole milk	divide into 1 cup and 1/4 cup portions	2% milk
1/2 cup	granulated sugar
5 tbsp	cornstarch
4 large	egg yolks	lightly beaten	egg replacer
1 tbsp	unsalted butter
finely grated	marzipan	to be folded into the custard

Step 1: In a small saucepan, combine 1 cup whole milk and sugar. Bring to a gentle simmer over medium heat. (Tips: Stir occasionally to prevent the milk from scalding.)
Step 2: In a bowl, whisk together 1/4 cup milk, cornstarch, and beaten egg yolks until smooth. Slowly whisk into the saucepan. (Tips: Tempering the egg yolks is crucial to avoid scrambling them.)
Step 3: Continue to cook, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in butter. (Tips: The mixture will continue to thicken as it cools.)
Step 4: Cover the custard with cling film directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes. (Tips: Ensure the custard is completely cooled before using.)
Step 5: Fold grated marzipan into the cooled custard until well combined. (Tips: Grating the marzipan helps it blend smoothly into the custard.)

Quantity	Name	Preparation Notes	Substitutions
for dusting	powdered sugar

Step 1: Place one cake layer on a serving plate. Spread half of the custard filling on top. (Tips: Work quickly to prevent the custard from softening.)
Step 2: Top with the second cake layer and spread the remaining custard evenly on top. (Tips: Use a palette knife for a smooth finish.)
Step 3: Dust with powdered sugar before serving. (Tips: Add marzipan decorations for an extra touch.)

Notes: Ensure all ingredients are at room temperature before beginning. Chilling the custard before assembling helps it hold its shape.