Lübeck marzipan cake – the elegant layer dream with walnuts and sponge
The Lübeck marzipan cake is a true classic of North German baking – refined, aromatic, and irresistibly creamy. Between buttery shortcrust pastry, airy sponge layers, and a delicate walnut-marzipan filling, this cake impresses both in taste and appearance. With this step-by-step guide, you’ll easily master this elegant showpiece – perfect for celebrations or a cozy Sunday coffee.
SWEETS
Ingredients
For the shortcrust pastry
180 g flour
80 g sugar
120 g butter
1 egg
For the sponge base
4 eggs (about 200 g)
100 g sugar
100 g flour
For the filling
180 g walnuts
100 g raw marzipan
80 g sugar
1 l heavy cream
2 packets gelatin (powdered)
6 tbsp apricot jam
For the topping
750 g marzipan layer (rolled marzipan)
5 tbsp walnuts
Preparation
Step 1 – Shortcrust pastry
Mix flour, sugar, butter, and egg into a smooth dough. Roll it out on baking paper, prick with a fork, and bake at 200 °C (180 °C fan) for about 20 minutes. Let cool completely, then cut into a round base using a springform ring.
Step 2 – Sponge base
Beat the eggs and sugar in a clean bowl for about 10 minutes until light and fluffy. Sift the flour over the egg mixture and gently fold it in by lifting the batter from bottom to top – do not stir. Line only the bottom of a springform pan with baking paper (do not grease the sides). Pour in the batter and smooth the top.
Bake in a preheated oven at 180 °C for about 20 minutes. Let it cool, then slice horizontally into two even layers.
Step 3 – Filling
Roughly chop the walnuts and caramelize with 40 g sugar in a pan. Cut the marzipan into pieces, add it to the nuts, and mix briefly. Let cool slightly.
Whip 750 ml of cream with 40 g sugar until stiff. Soak one packet of gelatin according to package instructions and mix it into the cream. Carefully fold in the marzipan-walnut mixture.
Step 4 – Assembling the cake
Spread the warmed apricot jam over the shortcrust base. Place one sponge layer on top and cover it with half of the cream mixture. Add the second sponge layer and spread the remaining cream on top. Refrigerate for at least 2 hours.
Step 5 – Decoration
Prepare the second packet of gelatin. Whip the remaining cream with 1 tbsp sugar and mix in the gelatin. Coat the cake evenly with the cream, gently place the marzipan sheet over it, smooth it down, and trim the edges. Garnish with walnuts.
Tips for beginners
To prevent the marzipan layer from tearing, dust it lightly with powdered sugar before rolling it out.
You can replace walnuts with hazelnuts for a milder flavor.
For the best result, let the cake rest in the fridge overnight – this allows the flavors to blend perfectly.