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Mazarin Cake with Ice Cream

Name: Mazarin Cake with Ice Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mazarin Cake with Ice Cream
Ingredients: 200g marzipan; 200g sugar; 200g softened butter; 3 eggs; 100g plain flour; 500ml vanilla ice cream; 20g flaked almonds

Mazarin Cake with Ice Cream is a classic almond flavoured dessert that pairs perfectly with cold vanilla cream. This dense cake has a rich marzipan taste and a soft texture. It is easy to bake and serves well at any dinner party. You can make it in advance and store it until you are ready to serve.

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Why you should cook mazarin cake with ice cream

The combination of mazarin cake with ice cream offers a lovely balance between the sweet almond base and the refreshing dairy. It is a very simple cake to prepare because the ingredients are mixed together quickly. Most people enjoy the moist consistency that the marzipan provides. This dessert works for both casual afternoon tea and formal gatherings.

Follow these 4 steps for mazarin cake with ice cream

Step 1

Prepare the base: Grate the marzipan into a large mixing bowl and add the softened butter and sugar. Use an electric whisk to beat the mixture until it becomes light and fluffy.

Step 2

Add the eggs: Whisk the eggs into the batter one at a time to ensure everything is well combined. Sift in the plain flour and fold it gently into the mix using a spatula.

Step 3

Bake the cake: Pour the batter into a lined cake tin and smooth the surface. Bake the cake at 175 degrees for about 35 minutes until it is golden brown and firm.

Step 4

Serve the dessert: Let the cake cool completely before slicing it into wedges. Serve each piece of mazarin cake with ice cream and top with flaked almonds for extra crunch.

Extra tips for mazarin cake with ice cream

For the best result, ensure your marzipan is at room temperature before you start grating it. This makes it much easier to blend with the butter and prevents lumps in the batter. You can also add a little bit of lemon zest to the mixture if you want a fresh contrast to the sweet almonds. Mazarin cake with ice cream is traditionally served with vanilla, but you can use strawberry or chocolate for a different flavour profile.

If you have leftovers, the cake stays moist for several days when kept in an airtight container. Reheating the cake slightly before adding the ice cream creates a delicious temperature contrast. Make sure the cake has cooled down before you place the ice cream on top so it does not melt instantly.

Find more ideas here: pan-fried veal fillet, rolled pork roast with prunes or lemon mousse.

Ingredients

servings

Adjust quantity

200 g marzipan
200 g sugar
200 g softened butter
3 eggs
100 g plain flour
500 ml vanilla ice cream
20 g flaked almonds

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2485 kJ / 594 kcal
Fat:38 g
- of which saturates:18 g
Carbohydrates:55 g
- of which sugars:42 g
Protein:8 g
Fibre:2 g
Salt:150 mg

You can freeze the cake base without the ice cream for up to three months. Wrap the cooled cake tightly in cling film or place it in a freezer bag. Always add the fresh ice cream just before you intend to eat the mazarin cake with ice cream.

How do I know when the Mazarin Cake with Ice Cream is finished baking?

The cake should be golden on top and feel springy to the touch in the centre. You can insert a wooden skewer into the middle to see if it comes out clean. If the skewer is dry, your mazarin cake with ice cream is ready to be taken out of the oven.

How long does it take to make Mazarin Cake with Ice Cream?

Mazarin Cake with Ice Cream usually takes about 35 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.