For me, the holiday spirit of New Year is intertwined not only with the scent of pine and the taste of tangerines, but also with the aroma of marzipan. This almond-chocolate cake is one of the traditional New Year cakes in our family. I always make the marzipan myself. This showstopping dessert combines tender almond sponges, a rich chocolate cream, and handcrafted marzipan decorations that evoke the magic of a winter forest. Here is how to create this masterpiece in your own kitchen.
About This Almond Cake with Chocolate Cream
This recipe is a celebration of texture and flavor. Two distinct sponges—one deeply chocolate with ground almonds, the other light and fluffy with butter—are layered with a silky chocolate custard cream. The crowning glory is homemade marzipan, dyed in festive shades of green, pink, and yellow, shaped into Christmas trees and stars. It is a cake that requires time and care, but the result is a sublime dessert that will be the centerpiece of your holiday table. To ensure perfect results, using a reliable best planetary mixer makes beating eggs and cream effortless.
Ingredients
- For chocolate sponge: 120 g almonds (blanched and ground), 100 g all-purpose flour (sifted), 1 tsp baking powder, 2 tbsp cocoa powder, 4 large eggs separated, 150 g sugar.
- For white sponge: 4 large eggs, 200 g sugar, 200 g all-purpose flour, 1.5 tsp baking powder, 120 g unsalted butter (melted), 120 ml boiling water.
- For marzipan: 200 g blanched almonds, 200 g icing sugar, 2 tbsp limoncello, ½ tsp almond essence. Gel food coloring: green, yellow, pink.
- For chocolate cream: 4 large egg yolks, 100 g sugar, 1 tsp vanilla sugar, 40 g all-purpose flour (sifted), 400 ml whole milk, 200 g unsalted butter (softened), 150 g dark chocolate drops (60–70% cocoa).
- For soaking and decorating: 100 ml cherry liqueur or cherry juice, 2 tbsp cocoa powder for dusting.
Step-by-Step Instructions
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Prepare the chocolate sponge batter: In a bowl, mix ground almonds, sifted flour, baking powder, and cocoa. In a separate bowl, beat egg yolks with sugar until pale and thick. Beat egg whites to stiff peaks. Gently fold the almond-flour mixture and the whipped whites alternately into the yolks.
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Fold together: Add the almond mixture and beaten egg whites to the yolk mixture in batches, folding gently to keep the batter airy.
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Bake chocolate sponge: Grease a 24 cm springform pan and line the bottom with parchment. Pour in the batter. Bake at 180°C for 35 minutes. Let cool.
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Prepare white sponge batter: Beat whole eggs with sugar until thick and white. Sift flour with baking powder and add to the egg mixture; mix with an electric mixer. Add melted butter and mix again. Finally, pour in boiling water and beat once more until smooth.
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Bake white sponge: Line the springform with parchment, pour in the batter, and bake at 180°C for 35–40 minutes. Let cool, then wrap both sponges tightly in plastic wrap and leave overnight. This makes them easy to slice the next day.
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Make marzipan: Finely grind blanched almonds (you can purchase pre-ground or blanch and peel them yourself with boiling water). Aim for the finest texture; a best food processor for nut butter works wonderfully here.
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Combine marzipan ingredients: Mix ground almonds with icing sugar, limoncello, and almond essence until a smooth paste forms.
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Color the marzipan: Tint 70 g of the marzipan green; color the remaining portion yellow and pink. Wrap each piece in plastic wrap and refrigerate until needed.
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Prepare the chocolate cream: In a small saucepan, whisk together egg yolks, sugar, vanilla sugar, sifted flour, and milk. Place over a hot water bath and whisk constantly until the cream thickens (about 10 minutes). Remove from heat and cool completely.
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Finish the cream: Beat softened butter until light and fluffy. Add the cooled yolk cream one spoonful at a time, beating continuously. Melt the chocolate drops over a water bath and fold into the buttercream until smooth and glossy.
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Assemble the cake: Slice each sponge horizontally into two layers (you'll have four layers total). Brush each layer generously with cherry liqueur or cherry juice. Spread a thin layer of chocolate cream between each layer, then cover the top and sides of the entire cake with the remaining cream. Dust with cocoa powder.
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Roll out marzipan: Dust a clean surface with icing sugar and roll out the colored marzipan to about 3 mm thickness. Use small cookie cutters or a knife to cut out Christmas tree shapes and a star.
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Decorate the cake: Arrange the marzipan trees and star on top of the cake. You can also add small marzipan ornaments around the base.
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Rest and serve: Allow the cake to sit at room temperature for at least 6 hours (overnight is best) so the flavors meld and the sponges become perfectly moist. The marzipan aroma will fill your kitchen.
Tips for Perfect Results
Baking the sponges a day ahead is key: wrapping them in plastic overnight allows the crumbs to settle and makes slicing effortless. Use a long serrated knife for clean layers. For the marzipan, ensure your almonds are ground as fine as possible to avoid a gritty texture; a high-speed best wheatgrass juicer might not be the tool, but a best glass food processor works perfectly. When making the cream, constant whisking over the water bath prevents lumps. If you prefer a less sweet cake, reduce the sugar in the cream by 20 g. For a stunning presentation, dust the cake with cocoa powder just before adding the marzipan decorations.
Variations
This recipe is wonderfully adaptable. Replace the cherry liqueur with orange juice and zest for a citrus note. Use dark rum instead of limoncello in the marzipan. For a gluten-free version, substitute the flour in both sponges with a gluten-free all-purpose blend. You can also swap the almonds in the marzipan for pistachios for a vibrant green color naturally. If you are short on time, high-quality store-bought marzipan works—but making your own with a best organic vodka (or limoncello) adds a unique depth. Another variation: fold 100 g of toasted chopped almonds into the chocolate cream for extra crunch.
Frequently Asked Questions
Can I use store-bought marzipan?
Absolutely. If you are pressed for time, use a good-quality marzipan. However, homemade marzipan made with a best food processor for nut butter has a superior freshness and you can control the sweetness and alcohol level.
How long does this cake keep?
Stored covered in the refrigerator, the cake will keep for 3–4 days. The flavors actually improve after a day. Before serving, let it sit at room temperature for 30 minutes to soften the cream. For longer storage, you can freeze the undecorated cake (without marzipan) for up to 2 months.
Can I substitute the cherry liqueur?
Yes. Any fruit liqueur such as raspberry, kirsch, or orange liqueur works well. For a non-alcoholic version, use cherry juice or even strong brewed coffee. The soaking step is crucial for moisture, so don't skip it. If using juice, you might add a teaspoon of vanilla extract for extra depth.
What if I don't have almond essence?
Almond essence is strong; you can substitute with 1 teaspoon of vanilla extract or 1 tablespoon of amaretto liqueur. Alternatively, finely grated lemon zest adds a bright note that complements the marzipan. If you avoid artificial flavors, use pure almond extract from a reliable source.
Can I make this cake gluten-free?
Yes. Replace the all-purpose flour in both sponges with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). For the cream, use gluten-free flour or cornstarch. The marzipan is naturally gluten-free. Always check your baking powder and cocoa labels. For a best air fryer non-toxic alternative, you could bake smaller sponge layers, but traditional oven baking is recommended for this cake.
Why wrap the sponges overnight?
Wrapping the cooled sponges in plastic wrap and letting them rest overnight allows the moisture to redistribute evenly, making them easier to slice without crumbling. It also enhances the flavor. If you are in a rush, you can refrigerate for at least 4 hours before slicing. Using a best 48 inch built-in refrigerator ensures consistent temperature.
My cream curdled—how to fix?
If the chocolate cream separates during beating, place the bowl over a warm water bath for a few seconds while whisking continuously. You can also add a tablespoon of warm milk and beat until smooth. Always make sure the yolk cream is completely cooled before adding to the butter. A best non-toxic immersion blender can help re-emulsify a broken cream.
For more inspiration, check our Catalan sponge cake recipe and other holiday bakes. If you enjoy making desserts from scratch, you might also love our guide on best chocolate covered raisins for snacking. And for perfect coffee pairings, see our review of best George Howell coffee.
