Danish summer marzipan cake with strawberries and cream
This cake is my take of a traditional Danish summer cake with strawberries, cream and marzipan. Its one of my favorite things to eat in the summer, and I have to have it at least a couple of times each summer. The combination of baked marzipan cake, a dark chocolate, sweet cream and fresh strawberry is just so delicious and it’s difficult to only eat one piece.
This past weekend we visited my parents for a few days and I decided to make this strawberry cake for dessert. And it was a winner, and not the last time I make it this summer. Yum I love it and I love summer!
500 g of marzipan
250 g butter – room temperature
1 dl. wheat flour
60 g dark chocolate
250 g mascarpone cream
4 dl of double cream
2 tbsp. of icing sugar
zest of 1 lime
Heat the oven to 175 degrees.
Grate the marzipan on the coarse side of the grater and pour into a bowl.
Cut the butter into small cubes and add to the marzipan.
Stir marzipan and butter together with a spoon or electric whisk
Mix in one egg in at a time.
Finally add the wheat flour, and stir the dough gently together.
Grease your pie dish and pour the batter in, smooth it out evenly.
Bake for 25 minutes. Then leave to cool.
Once the cake is completely cool, melt the chocolate and spread on top of the cake.
Set aside and let the chocolate harden.
To make the cream, whip the cream until you have soft peaks. Mix the mascarpone with the whipped cream, icing sugar and lime zest. The easiest way to do this is to use a spatula and folding the mixture until the mixture is smooth.
Spread a generous amount on top of the cake.
Rinse the strawberries. Remove the stem and cut the strawberries into halves. Place the strawberries on top of the cake, either in a pretty pattern or just scatter them on top.
Leave in the refrigerator until you need to serve the cake.