This decadent, layered marzipan covered sponge cake is Norway's most sold and celebrated cake and is perfect for any celebratory occasion when you want to show off a little. This one has delicious layers of vanilla custard and strawberry whipped cream, dressed in the colors of the Norwegian flag. Bring the party on!
2cups(5 dl) plain non-dairy milk (I prefer organic soy)
2tablespoonswhite vinegar
¼cup(60 ml) water, room temperature
2teaspoonsvanilla bean paste
250grams(9 oz) vegan butter
½cup(100 grams) granulated sugar
3cups(450 grams) all-purpose flour
1tablespoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
For the Marzipan Layer:
350grams(12 oz) marzipanI like the Odense brand
For the Vanilla Custard Layer:
1 1/2cups (3.5 dl) non-dairy milklike soy, oat or cashew
3/4cups(1.75 dl) non-dairy heavy creamor creamer
3tbspcornstarchor sub potato starch
1/2cup(100 grams) granulated sugar
pinchsaffron or turmeric for coloroptional
For the strawberry whipped cream layer:
2cups(5 dl) vegan heavy whipping creamlike Violife or Silk
3 tbsppowdered sugar
1 tspvanilla extract
1cup(2.5 dl) strawberry jam
Instructions
Preheat oven to 350℉ (175℃). Grease and line 3 x 9 inch (23cm) round cake pans with parchment paper and set aside. I like to spray with a little oil on the parchment paper and dust with a little flour and shake out the excess.
Combine the non-dairy milk with the white vinegar and let sit until it starts to curdle, about 5 minutes. Then add in the water and vanilla paste.
In a stand mixer fitted with the paddle attachment, add the butter and sugar and cream on high speed until light and fluffy, about 2 minutes or so. Stop in between and scrape down with a spatula as needed.
In a separate bowl, sift together the flour, baking powder, baking soda and sea salt and combine well.
With the stand, add in one third of the liquid mixture, followed by one third of the flour mixture, then liquid, then flour until everything is just combined (don’t overmix).
Divide the batter among the three prepared cake pans. If you want, you can weigh the pans to make sure you have an accurate amount in each pan. Smooth the batter out in each pan using an offset spatula and bang the pan lightly down against the table to make sure there are no air pockets in the batter.
Bake in the middle of the oven for about 30 minutes, until a cake tester comes out clean when inserted into the center of each cake.
Let cool on a rack for about 10 minutes, before carefully lifting them out of the cake pans. Let cool completely. You can bake the sponge cakes the day before, and assemble the next day if you’d like, then just wrap them tightly in plastic wrap and place in fridge until you are ready to assemble the cake.
To make the vanilla custard:
In a medium heavy bottomed pot, add all the ingredients except the vanilla extract on medium heat. Whisk constantly, getting rid of any lumps. The mixture will start to thicken, this will take about 3-5 minutes.
Once the mixture is thick and smooth and a spatula runs clean the custard is done. Remove from heat, and add in the vanilla extract and whisk to combine.
To cool down the custard and prevent it from clumping up, I like to place the pan in the kitchen sink or in a larger bowl with ice cold water that reaches up to ¾ of the pan and keep whisking the custard for about 5 minutes until it’s cooled down. Set aside until ready to use.
To make the strawberry whipped cream layer:
In a stand mixer fitted with the whisk, add the heavy whipping cream, powdered sugar and vanilla extract and whisk on high speed for 3-4 minutes until you have the consistency you want.
Add half of the whipped cream into a large bowl and carefully fold in the strawberry jam. Reserve the remaining plain cream for decorating the outside of the cake.
Assemble the cake:
Using a sharp, serrated knife, cut off a thin layer off the top of each cake to even out the surface. Place some of the plain whipped cream into a piping bag.
Place a cake board on top of your cake roundtable, pipe a little circle of cream on the cake round and place the first layer on top. Spread the chilled vanilla custard evenly over the top, then place the second cake layer on top. If using a cake ring, you can put that on once you put the first layer down.
Using an offset spatula, spread a little thin layer of strawberry jam on top, then spread the strawberry whipped cream on top. Place the final cake layer on top of that, place the plain whipped cream on and smooth out over the top and sides of the entire cake.
Using a rolling pin, roll the marzipan out on a clean working surface sprinkled with a little flour, to about ¼ inch in thickness. Gently roll the marzipan layer using the rolling pin and transfer onto the cake, unfold and tuck it carefully around the edges of the cake.
Use a smoother to smooth the marzipan out on top and around the sides. Use a sharp knife to cut any excess marzipan off around the edges.
Decorate the cake any way you want, either by cutting into the marzipan and rolling back some of the layer and placing berries of your choice (I used blueberries and raspberries) and pipe additional cream on top.
Notes
*Note you can also use arrowroot or tapioca starch for a thickener, substitute equal amounts.