Marzipan, lemon & chia cake

Ingredients

Sponge Biscuit

200 grams (7 ounces) sugar
100 grams (3.5 ounces) marzipan
220 grams (7.75 ounces) butter
10 grams (2 teaspoons) baking powder
4 large eggs
Zest of 2 lemons
1 tablespoon chia seeds
250 grams (8.8 ounces) flour

Lemon Custard

Zest of 1 lemon
100 grams (3.5 ounces) fresh lemon pulp
130 grams (4.6 ounces) sugar
100 grams (3.5 ounces) eggs
30 grams (1 ounce) gelatinous mass
100 grams (3.5 ounces) butter

Raspberry Confiture

50 grams (1.75 ounces) raspberry puree
20 grams (0.7 ounces) sugar
2 tablespoons lemon juice

Creme

500 grams (17.6 ounces) mascarpone
100 grams (3.5 ounces) powdered sugar
150 grams (5.3 ounces) cream (33%)

Equipment

Electric Mixer or Stand Mixer
Essential for whipping butter and sugar to achieve that perfect fluffy texture. Make sure to use a paddle attachment when mixing the dough and a whisk attachment for the crème.
Sieve
Key for making a smooth custard. Always strain your custard to remove any lumps and ensure a silky, delicious texture.
Baking Molds
You’ll need two 18 cm (7 inch) molds to bake the sponge biscuits. For even baking, prepare your molds by lining the bottoms with parchment paper and lightly greasing the sides.
Refrigerator
Cool down your components properly to make assembly easier and ensure a firm structure for your cake.

Instructions

Step 1

Start by preparing the sponge biscuit. Whip the butter and sugar together for about 5 minutes until light and fluffy.

Step 2

Make sure the butter is at room temperature for easier whipping.

Step 3

Add the eggs one at a time, whipping well after each addition for another 5 to 7 minutes.

Step 4

It’s crucial to add the eggs one at a time to ensure a stable emulsion.

Step 5

Sift the flour and baking powder together, then mix in the lemon zest. Gently fold this mixture into the dough.

Step 6

Folding helps to retain the air you’ve incorporated into the butter and sugar mixture, keeping the sponge light.

Step 7

Cut the marzipan into small cubes and stir it along with the chia seeds into the dough.

Step 8

Divide the dough into two parts and pour into two 18 cm (7 inch) molds.

Step 9

Bake the sponge biscuits for 30 minutes at 160-170°C (320-338°F). Allow them to cool, then wrap in foil and refrigerate overnight.

Step 10

Cooling and refrigerating the biscuits overnight helps to develop their flavors and makes them easier to handle when assembling.

Step 11

To make the lemon custard, combine all the ingredients in a saucepan over low heat. Stir continuously until the mixture thickens.

Step 12

Stirring continuously prevents the custard from curdling.

Step 13

Remove from heat and strain through a sieve. Add the gelatinous mass and butter, stirring until smooth.

Step 14

Straining the custard ensures a smooth texture by removing any lumps or zest pieces.

Step 15

Pour the custard into a mold and let it cool completely.

Step 16

For the raspberry confiture, mix all the ingredients in a saucepan and simmer over low heat for 10 minutes. Allow it to cool.

Step 17

Simmering slowly helps to develop the flavors in the confiture.

Step 18

To prepare the crème, place the mixer bowl and whisk in the fridge for 30 minutes to chill. Then mix all the ingredients and whip until smooth and creamy.

Step 19

Chilling the bowl and whisk helps the cream whip more easily and hold its shape.

Step 20

Assemble the cake in the following order: Start with a layer of sponge biscuit, spread a layer of crème, followed by confiture, lemon custard, more crème, another layer of confiture, and finally another sponge biscuit. Top with a final layer of crème.

Step 21

Use a spatula to ensure even layers and a smooth finish.

Step 22

Bon Appétit!

Servings

Imagine this cake as the centerpiece of your dessert table at your next gathering. Its vibrant colors and layers will immediately draw everyone's attention. Serve it with a sprinkle of fresh lemon zest on top for that extra zing and a few fresh raspberries on the side for an artistic touch. For an indulgent experience, pair a slice with a glass of chilled, sweet white wine or a refreshing cup of herbal tea. If you’re looking for a lighter option, a simple glass of sparkling water with a splash of lemon will do the trick. Whether it’s a cozy family dinner or a chic dinner party, this cake is guaranteed to elevate your dessert game.

Variations

Adapting this recipe to be gluten-free and vegan is easier than you might think. For the gluten-free version, simply swap out the regular flour with a gluten-free all-purpose blend. Ensure your baking powder is also gluten-free. For a vegan twist, you can replace the eggs with flax eggs (1Tbs ground flaxseed mixed with 3Tbs water equals one egg), and use vegan margarine instead of butter. For the mascarpone crème, opt for a dairy-free mascarpone and use a plant-based whipping cream. Finally, replace gelatinous mass with agar-agar. These small tweaks will yield a delightful cake, just as delicious and impressive.

Faq

Why is my sponge biscuit not rising?
Ensure that you properly creamed the butter and sugar to incorporate enough air. Also, check that your baking powder is fresh and evenly mixed with the flour.
How do I know when my custard is thick enough?
The custard should coat the back of a spoon, and when you run your finger through it, the line should remain clear. It typically reaches this stage at about 170-180°F (77-82°C).
How can I make sure my sponge biscuit is even?
Divide the batter equally between the molds, and use a kitchen scale for accuracy. Before baking, tap the molds on the counter to release any large air bubbles.
Can I substitute marzipan with another ingredient?
Yes, almond paste is a great substitute for marzipan, providing a similar texture and flavor.
What’s the best way to store this cake?
Once assembled, wrap the cake tightly in plastic wrap and store it in the refrigerator. It’s best consumed within 2-3 days.
Can I freeze the sponge biscuit?
Yes, you can bake the sponge biscuits ahead of time, wrap them well in plastic wrap, and freeze. Thaw at room temperature before assembling the cake.