Pineapple Marzipan Cake Ananas Marzipankuchen
Indulge in the tropical decadence of Pineapple Marzipan Cake, or Ananas Marzipankuchen—a delightful fusion of juicy pineapple rings and rich, almond-infused marzipan. This elegant German-inspired dessert features a buttery, tender crumb infused with vanilla, creating the perfect base to showcase the vibrant pineapple topping. The marzipan adds a luxurious depth of flavor, while the slight crispness of the baked pineapple provides an irresistible texture contrast. With just 20 minutes of prep and a quick bake time, this cake is an effortless showstopper for gatherings or special occasions. A light dusting of powdered sugar completes this crowd-pleasing treat, which pairs beautifully with coffee or tea. Perfectly balanced and unapologetically indulgent, this pineapple-marzipan creation is a must-try for any dessert enthusiast.
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Recipe Information
Ingredients
- 6 pieces Canned pineapple rings
- 200 grams Marzipan paste
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 100 milliliters Milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Drain the canned pineapple rings and pat them dry with a paper towel. Set them aside.
In a mixing bowl, combine the marzipan paste and butter. Beat until smooth and creamy using a hand mixer or stand mixer.
Add the granulated sugar to the marzipan-butter mixture and continue beating until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Arrange the pineapple rings on top of the batter in a circular pattern. Slightly press them into the batter so they stay in place while baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove the springform ring and transfer the cake to a wire rack to cool completely.
Once cooled, lightly dust the top with powdered sugar before serving. Enjoy your Pineapple Marzipan Cake!
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 261.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
