Disclaimer: This is a pretty pricey cake. You will need at least two boxes of almond paste, a jar of good quality raspberry jam, and half a dozen eggs. It is most definitely a special occasion cake for me, but I love it!
Yes, I made my own birthday cake for today. Some people say that’s sad, but I love knowing I’m going to get exactly what I want and that I know it will be made right with high quality ingredients.
I found this recipe last year around this time and made it for Christmas. I have only made it twice before, but it remains high on my list of favorite cakes. I followed the recipe here, for a German cake known as Dominosteine, here called Helgasteine: http://www.today.com/food/satisfy-your-sweet-tooth-german-desserts-doughnuts-1C8461038
The recipe is formatted in a difficult way there, so I’ll repost it at the bottom of this post. Despite it being a somewhat expensive cake to make, the baking process is relatively simply and doesn’t take that make time. I whipped this up on Monday night in about two hours.
The cake is rich and moist, tasting strongly of almonds with a good amount of spice cake mixed in. The raspberry jam keeps it fruity and the chocolate glaze gives it a twist of something different. All together it is unlike anything else I’ve ever made and I may be guilty of hoarding large slices for myself.
I’ve never worried about getting the three layers exactly even– I always trim around the cake anyway to even them out, and the scraps are delicious dripped in the small amount of leftover raspberry jam!
Raspberry Almond Spice Cake
For the Cake
- 14 oz almond paste
- 1 cup butter, room temperature
- 1/4 cup honey
- 1 cup sugar
- 6 eggs, room temperature
- 1 heaping teaspoon ginger
- 1 heaping teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 tsp cloves
- 1/4 tsp white pepper (sub black pepper if needed– I do and it’s fine.)
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 T raspberry jam (or berry of your choice)
- 1.5 T dutch cocoa powder
- 12 oz raspberry jam
- 1 recipe chocolate glaze (below)
- 3-4 oz almond paste or marzipan
- Preheat the oven to 325 and line a half sheet pan completely with parchment paper. Grease or spray the paper. (If you want the smoothest edges on your cake, make sure the parchment fits neatly in your pan without overhang.)
- In a stand mixer combine the almond paste, butter, honey, and sugar. Beat until smooth.
- Add the eggs one at a time, mixing after each.
- Add the spices and mix briefly.
- In a separate bowl combine the flour, salt, and baking powder. Then add this dry mixture to the wet mixture, beating until just combined.
- Divide the mixture equally into three parts. Leave one alone, add 2 T of jam to the second, and 1.5 T cocoa to the third.
- Spread the batters into the pan, giving each a third of the space as in the picture above. They may mix a little along the edges, but you can trim those once they are baked if it bothers you.
- Bake for 20 minutes or until a cake tester comes out clean and the top no longer looks wet.
For the glaze
- 8 oz semisweet or dark chocolate, chopped
- 1/3 cup heavy cream
- 2 T butter
- 1 T vanilla bean paste
- Place the chocolate in a large heat safe bowl.
- Combine the cream, butter, and vanilla bean paste in a small sauce pan. Heat over low until all the butter has melted and it has just begun to simmer.
- Pour the hot mixture over the chocolate and allow to sit for two minutes.
- Whisk the cream into the chocolate and allow to cool and thicken to desired consistency for glazing.
- Cut the cooled cake into the three pieces.
- Spread a little more than 1/3 of your jam over the cake (I usually put the plain layer on the bottom).
- Add the next layer (I use chocolate) and spread another little more than 1/3 of the jam.
- Add the final cake layer and spread a thin layer of jam across this one.
- Roll out another 3-4 oz almond paste (or marzipan, if you prefer) into a very thin layer the size of your cake to top the jam.
- Cover the cake in chocolate glaze and put in the fridge to cool. (This cake is better if you can wait a day to let the jam soak into the layers, but good luck! It is also wonderful with some vanilla bean ice cream.)