Embark on a delightful culinary journey with our Weihnachtstorte mit Marzipan, a truly authentic German Christmas cake combining rich cake with sweet marzipan. This recipe is perfect for anyone looking to capture the essence of a traditional German holiday celebration in their own kitchen, offering a delicious and impressive dessert that’s surprisingly achievable.
Key Ingredients for Weihnachtstorte mit Marzipan
- 250g unsalted butter, softened
- 200g granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 250g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100ml milk, at room temperature
- 150g marzipan, finely chopped or grated
- 50g blanched almonds, slivered (for decoration)
- 2 tablespoons apricot jam, warmed and strained (for glazing)
- Powdered sugar, for dusting (optional)
How to Make Weihnachtstorte mit Marzipan
This Weihnachtstorte mit Marzipan offers a delightful balance of moist cake and luscious marzipan, making it an incredibly satisfying and festive treat. Its beauty lies in its straightforward approach, culminating in a cake that’s both impressive to look at and a joy to eat. With a preparation time of approximately 30 minutes and a baking time of 60-70 minutes, you can bring this slice of German holiday magic to your table with ease. The rich almond notes from the marzipan and the tender crumb create a harmonious flavor profile that’s perfect for any festive occasion.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) springform pan. For added security and to prevent sticking, you can also line the bottom with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 5-7 minutes with an electric mixer. Beat in the vanilla extract.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Add Marzipan: Gently fold in the finely chopped or grated marzipan until it is evenly distributed throughout the batter. The marzipan pieces will create delightful pockets of sweetness within the cake.
- Pour into Pan: Pour the batter into the prepared springform pan and spread it evenly.
- Bake the Cake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown, and the edges should start to pull away slightly from the sides of the pan.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Glaze and Decorate: Once the cake is completely cool, gently warm and strain the apricot jam to create a smooth glaze. Brush this glaze evenly over the top and sides of the cake. Immediately scatter the slivered blanched almonds over the glaze, gently pressing them into the jam to adhere.
- Optional Dusting: If desired, lightly dust the top of the cake with powdered sugar for an extra festive touch before serving.
Why You’ll Love This Weihnachtstorte mit Marzipan
This Weihnachtstorte mit Marzipan is a true showstopper, featuring a perfectly moist and tender cake base generously studded with sweet, fragrant marzipan. The delightful almond notes and the sheer comfort of a homemade cake make it an indispensable part of any holiday gathering, far surpassing the convenience of store-bought alternatives. Imagine the delightful contrast between the soft cake, the chewy marzipan, and the crunch of almonds, all enveloped in a delicate apricot glaze – it’s an experience that evokes pure festive joy. Unlike many elaborate Christmas cakes that require advanced baking skills, this recipe is remarkably forgiving and blessedly simple to master.
There’s an undeniable magic in creating a traditional German Weihnachtstorte mit Marzipan within your own home. Not only does it fill your kitchen with an intoxicating aroma of spice and almond, but it also offers significant cost savings compared to purchasing a similarly high-quality cake from a bakery. The thoughtfully chosen ingredients, especially the quality marzipan that infuses every bite with its characteristic sweetness, elevate this cake from ordinary to extraordinary. So, go ahead, tie on your apron, and experience the heartwarming satisfaction of crafting this truly special holiday dessert.
Storing and Reheating Tips
To ensure your Weihnachtstorte mit Marzipan remains a delightful treat throughout the holiday season, proper storage is key. This cake, especially due to the marzipan, is best stored at room temperature. Keep it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. It will stay wonderfully fresh for up to 3-4 days. If you find you have a particularly large cake or are preparing it well in advance, you can refrigerate it, but be sure to bring it back to room temperature before serving for the best texture and flavor.
Freezing is also an option for longer-term storage. Once completely cooled, wrap the entire cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. Properly wrapped, it can be frozen for up to 2-3 months. To reheat or thaw, remove the cake from the freezer and let it thaw overnight in the refrigerator, then bring it to room temperature before serving.
Final Thoughts
This Weihnachtstorte mit Marzipan is a truly heartwarming and delicious way to embrace the spirit of the holidays. Its delightful flavors and satisfying texture make it a perfect centerpiece for any festive table. We encourage you to give this recipe a try and share the joy it brings with your loved ones.
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) springform pan. For added security and to prevent sticking, you can also line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 5-7 minutes with an electric mixer. Beat in the vanilla extract.250 g unsalted butter, softened, 200 g granulated sugar, 1 teaspoon vanilla extract
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.4 large eggs, at room temperature
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.250 g all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.250 g all-purpose flour, 100 ml milk, at room temperature
- Gently fold in the finely chopped or grated marzipan until it is evenly distributed throughout the batter. The marzipan pieces will create delightful pockets of sweetness within the cake.150 g marzipan, finely chopped or grated
- Pour the batter into the prepared springform pan and spread it evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown, and the edges should start to pull away slightly from the sides of the pan.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, gently warm and strain the apricot jam to create a smooth glaze. Brush this glaze evenly over the top and sides of the cake. Immediately scatter the slivered blanched almonds over the glaze, gently pressing them into the jam to adhere.2 tablespoons apricot jam, warmed and strained, 50 g blanched almonds, slivered
- If desired, lightly dust the top of the cake with powdered sugar for an extra festive touch before serving.powdered sugar