This week on The Happy Page: Easter is a week away, so you’ve got time to assemble the ingredients for this yummy cake! No, you don’t have to cover it with marzipan if you don’t want to – a dusting of powdered sugar and a drizzle of lemon glaze would be just as nice if marzipan isn’t your thing. That said, though, if the only marzipan you’ve ever had is that awful stuff from the store, you might want to give making your own a try – it’s much nicer fresh.
The written recipes can be found on the Passion for Baking website: Norwegian sponge cake recipe on one page and the rest of this particular cake configuration on another. Note that to make this cake you’ll be baking the sponge cake in a baker’s half-sheet pan, not a springform pan – for those of you who don’t have a half-sheet pan, divide the batter between two 13×9 (quarter-sheet) pans instead.
To make your own marzipan: Put 3 1/2 cups of whole almonds in a food processor and grind them up fine. Add 4 1/2 cups of powdered (confectioners) sugar and process again until everything is evenly distributed. Then gradually add 3 egg whites and 1 teaspoon of vanilla and process again until the mixture starts to look like dough. Dust a cutting board with powdered sugar, scrape the marzipan out of the food processor bowl, and knead it into a log shape. Wrap the log in plastic wrap and refrigerate for at least an hour before using.
Yes, that’s literally all there is to marzipan – it’s just non-cooked almond sugar candy. If you want a different flavor, swap out all or part of the vanilla; if you want more flavor, you may need to cut back a bit on the amount of egg white to compensate for the extra liquid. If you want to make it a different color, add cake color when you add the vanilla.
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