Marzipan Carrot Cake


Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice


1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Lemon Raspberry Dream

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This recipe will make at least one 9 inch, one 6 inch and two 4 inch cakes. It all depends on the size and shape of the cake rings(molds) used.

Almond Cake:

200 grams almond paste

230 grams butter,room temperature

60 ml honey

200 grams granulated sugar

6 eggs , room temperature

125 grams all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

zest from 3 large lemons or 2-3 tablespoons

Lemon Syrup:

1 cup sugar

juice from 3 lemons and enough water to equal 1 cup liquid

Lemon Filling:

9 grams unflavored granulated gelatin

4 eggs, room temperature

zest from 4 large lemons

240 ml fresh lemon juice

220 grams butter, room temperature

Lemon Cream Filling:

2 envelopes unflavored granulated gelatin

2 cups water

6 tablespoons sugar

2 cups marshmallow cream , fluff or homemade

2 cups of lemon filling

4 cups heavy cream

Seedless raspberry jam

Fresh raspberries


Preheat oven to 325 degrees. Line bottom of a half sheet pan or jellyroll pan with parchment paper and butter or spray with non stick spray the entire pan; set aside.

In the bowl of a stand mixer, beat the almond paste, honey, butter and granulated sugar until smooth. Add the eggs one at a time , blending well after each addition. Stir in the lemon zest.

In a separate bowl, whisk together the remaining dry ingredients. Fold into wet mixture until combined.

Transfer batter to prepared pan and spread out evenly with off set spatula.

Bake for about 20-30 minutes or until cake springs back when lightly touched.

Remove from oven and allow to cool completely in the pan. Once cooled, turn cake out and carefully pull off parchment paper.

Lemon Syrup

Combine all the ingredients in a small saucepan and bring mixture to a boil. Remove from heat when sugar has been dissolved. Allow to cool completely.

Lemon Filling

Place gelatin in a small bowl. Add a little bit of water to dissolve gelatin. Add as much water as needed but not to runny consistency.

In a glass heat proof bowl, whisk together the sugar,eggs,zest and lemon juice until well combined. Place the bowl over a pan of simmering water (double boiler, bain marie). Do not allow the water to touch the bottom of the bowl. Stirring constantly over the simmering water add the butter when mixture is warm. Continue to stir and cook until butter is melted and mixture has thickened to the consistency of ketchup or hollandaise sauce. Remove from heat and stir in the gelatin . Continue to stir the mixture until the gelatin has incorporated into the lemon mixture.

Pour mixture through a fine sieve into a bowl. Cover the top of the strained mixture with plastic wrap to prevent a skin from forming. Set aside and let cool completely in the refrigerator.

Lemon Cream Filling

In a medium saucepan , combine the gelatin and 1 cup of water and allow to set 1 minute. Cook over low heat , stirring constantly until gelatin is dissolved. Remove from heat and stir in the granulated sugar and remaining 1 cup of water and stir again until sugar is dissolved. Set aside.

In a bowl whisk together the marshmallow fluff and the 2 cups of the cooled lemon filling until combined. Whisk in the gelatin mixture. Place in the refrigerator until the mixture forms mounds when spooned.

In a mixing bowl beat the heavy cream until stiff. Fold into the thickened lemon mixture and combine thoroughly.


Using a cake ring (rings ) or spring form pan, cut out cake circles from cooled cake.

Carefully place a cake circle into the cake ring. Gently brush lemon syrup over the cake. Line the outside edge with fresh raspberries. Spread some raspberry jam over the exposed cake and place randomly over cake some more raspberries. Spoon some of the lemon cream filling over the cake and raspberries and even out with spatula until level. Repeat process again until cake ring is just to the top leaving the top with lemon cream filling. Place cake in refrigerator to firm up. Once cake is firm spread a layer of lemon filling over the top of the cake. Using a flat edge of a knife or long spatula level the top of the cake with the top of the pan. Place plastic wrap over the top of the cake to prevent a skin from forming and refrigerate overnight. Garnish with fresh raspberries.

German Raspberry Marzipan Torten

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2(8oz.) packages almond paste

1 cup butter, room temperature

1/4 cup honey

6 eggs, room temperature

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp. white pepper

125 grams all-purpose flour

1/2 tsp. kosher salt

1/2 tsp baking powder

1 tablespoon seedless raspberry preserves

1 tablespoon Dutch-Processed cocoa powder

Simple Syrup:

200 grams granulated sugar

1 cup water


4 oz. bittersweet chocolate, finely chopped

1 tablespoon butter, room temperaure

1 tablespoon vanilla bean paste

2 tablespoons plus 1 1/2 tsp heavy cream

Other ingredients for assembly:

1(15 oz.) jar seedless raspberry jam

2(8oz.) packages almond paste

small container of fresh raspberries

Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of the half sheet pan. Using a ruler, mark with a pencil the parchment divided into thirds on the long side of parchment. You should have three short rectangles. Turn the parchment upside down in the pan so that the pencil marks are facing down, yet you should be able to see the lines through the other side. Line a half sheet pan with parchment paper and spray entire pan with nonstick cooking spray. Set aside.


In the bowl of a stand mixer cream together the almond paste, butter, honey, and granulated sugar until smooth. Add the eggs one at a time beating until combined after each addition.

In a separate bowl whisk together the flour, spices, salt and baking powder. Fold into creamed mixture.

Divide batter evenly between three bowls. Keep one bowl plain batter. Add the 1 tablespoon of raspberry preserves to the second bowl; mix until combined. Add the 1 tablespoon cocoa powder to the third bowl and mix until combined.

Transfer the batters to the prepared pan , having each marked area for each flavor of batter. Carefully spread the batter out the fill each rectangle. The end result should be three separate blocks of cake.

Bake for about 20-30 minutes until done. Top should be slightly golden and cake spring back when touched. Remove from oven and allow to cool in pan on rack.

Simple Syrup:

Add the sugar and water to a small saucepan. Place over medium heat and heat until sugar is completely dissolved. Set aside to cool. There will be syrup leftover. Place extra in a jar and store in refrigerator for later use in things such as drinks or other baked goods.


Flip the cooled cake onto a cake board . Cut the three cakes into the three separate flavors and trim the edges so that they are all the same size.

Place the chocolate layer on a cake board. Lightly brush the simple syrup over the top. Spread a layer of about 1/3 of the raspberry preserves over the top. Top the chocolate layer with the plain layer and repeat the same process as done with the chocolate layer. Top the plain layer with the raspberry layer. Brush the top lightly with the simple syrup. Spread a thin layer of preserves over the top, much less than the previous two layers. The preserves are simply acting as a glue for the almond paste.

With remaining almond paste , knead until smooth. Using a rolling pin, roll out the almond paste to the size of the finished stacked cakes. Carefully place on top of final layer.

Make the ganache by heating the cream and butter just until cream is about to boil  but not boiling. Pour this mixture over the top of the chopped chocolate and vanilla bean paste. Stir until well combined, smooth and shiny. Spread a thin layer over the top of the almond paste. You will not use the entire amount of ganache. Same leftover in refrigerator for later use such as, truffles, hot chocolate and the like.

Place the completed cake into the freezer . Leave in freezer until firm. Once firm , remove from freezer and trim or clean up any rough edges with sharp knife. Working quickly , heat a long knife using very hot water and cut cake into 12 equal square pieces. Clean knife between each cut , creating clean sharp edges.

Using a small amount a ganache as glue . Place a fresh raspberry on the center of each cake.

Store in refrigerator . Allow to come to room temperature when serving.

Dutch Almond Bar Delights

Dutch Almond Bar Delights


Base Dough:

1 egg

1 cup butter, room temperature

1/2 cup shortening

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 cups flour

1/2 tsp. baking powder

pinch of salt


2 eggs

1 cup almond paste

2 tsp. pure almond extract

3/4 cup granulated sugar

1/4 tsp. salt


1 cup powdered sugar

2 tsp. water

pinch of salt

1 tsp. pure almond extract

1/2 cup toasted sliced almonds

Chocolate Coating:

5 oz. dark chocolate, chopped

1 1/2 tsp. shortening

Preheat oven to 325 degrees.

In a stand mixer, cream the butter and sugars. Add egg; blend well. Slowly add dry ingredients and blend until well combined. In a 9×13 pan lined with parchment paper, spread half the base dough into the bottom of the pan.

In a separate bowl blend together the almond paste and sugars until well combined. Add egg , salt and almond extract and beat until well combined. Pour over base in pan. With remaining base dough scatter in small pieces evenly over the top. Base dough is sticky. Place in oven and bake for 45-50 minutes or until golden. Remove from the oven . Meanwhile combine all the icing ingredients and spread over hot bars. Quickly sprinkle the nuts over the top. Allow to cool completely. Using a knife loosen edges and remove bars from pan.

Prepare the chocolate coating by carefully melting the chocolate and shortening in the microwave in 30 second increments. Stir until glossy. Dip the bottoms of the bars in the chocolate coating and place on parchment paper to set up.

Almond Pink Rose’ Bars-Just a tiny hint of rose water makes them delicate in flavor.




1/2 lb. butter

1/2 cup powdered sugar

1/2 cup granulated sugar

3 egg yolks

1 tsp. vanilla

1 tsp. cardamom

2 1/2 cups flour

1/4 tsp. salt

1 1/2 cups raspberry jam

Almond Filling:

1 1/2 lbs. almond paste

10 eggs

3/4 lb. butter

2 cups sugar

2 tsp. vanilla

1 cup flour

1/4 tsp. salt


2 cups powdered sugar

7 tablespoons grenadine

1 tablespoon rose water

2 tsp. corn syrup

2 tablespoons butter, room temperature

1/2 cup pistachios , finely chopped

Preheat oven to 350 degrees.

Grease and flour a 12×18 jelly roll pan. Cream the butter and sugars until fluffy. Add the egg yolks and vanilla. Blend in the flour, cardamom, and salt. Press evenly into the bottom of the prepared pan.

Bake until golden, for about 20 minutes. Remove from oven . Spread the raspberry jam over the top.

Prepare the almond filling. In a bowl of a food processor fitted with a metal blade, process the almond paste with the eggs , one third at a time until smooth.

In  a bowl of a mixer, cream the butter and sugar. Blend in the almond mixture and vanilla. Add the flour and salt. Beat until smooth. Pour mixture over the jam-covered crust.

Bake for about 35 minutes, or until the center feels quite firm to the touch.

Remove from the oven and allow to cool completely.

Beat all the icing ingredients except the nuts. Blend well until combined. Sprinkle the nuts evenly over the top. Cut into bars once the icing is completely set.

Raspberry Chocolate Almond Squares




1/2 cup butter, room temperature

1/2 cup packed brown sugar

1 tsp. vanilla

1/4 tsp. salt

1 1/2 cups flour

3/4 cup raspberry jam


3 eggs

8 oz. almond paste

1/2 cup sugar

1 cup sliced, toasted almonds and then ground

1 tsp. pure almond extract


1 oz. unsweetened chocolate

2 tablespoons butter, room temperature

2 tablespoons heavy cream

1 1/2 cups powdered sugar

1 tablespoon espresso

1/2 cup sliced, toasted almonds and then ground


Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper. Combine all ingredients except the jam in a bowl of a food processor fitted with a metal blade. Process until well combined. Press evenly into the bottom of the prepared pan. Partially bake just until lightly browned, then spread with the jam.


In a bowl of a food processor fitted with a metal blade, combine all the batter ingredients and process until smooth. Pour over the top of the jam topped base. Bake for about 20 minutes or until golden brown. Remove from oven and allow to cool completely before adding topping.


Melt the chocolate, add the butter, sugar, cream and espresso. Whisk until smooth. Spread evenly over the top. Sprinkle the ground almonds over the top and slightly press into topping. Cut into squares.

Almond Lemon Tart




2 cups flour

1/2 cup powdered sugar

1/2 tsp. salt

1 tsp. almond extract

1 cup butter


1 cup sliced almonds

1/2 cup almond paste

1/2 cup sugar

zest from 1 lemon

juice of 1 lemon

3 eggs

1/2 cup heavy cream

1 tsp. almond extract

Preheat oven to 350 degrees.

In a bowl of a food processor fitted with a metal blade, add the flour, sugar. salt and almond extract and process until a ball of dough forms. Press evenly into a 12 inch removable bottom tart pan. Bake for 10 minutes , just to set. Remove from oven and allow to cool.

Meanwhile make the filling. To a food processor bowl fitted with a metal blade, place the almonds, almond paste and sugar and process until the nuts are ground. Add the remaining filling ingredients and process until well combined. Pour into the cooled crust. Bake the filled crust for about 20-25 minutes or until a knife when inserted in the center comes out clean. Remove from oven and allow to cool.

Serve garnished with whipped cream, dollop of lemon curd and sliced berries.

Blackberry Almond Cobblers



4-12oz. ramekins

6 cups blackberries

8 oz. almond paste, divide into quarters

1 tsp. almond extract

1/4 cup sugar

3/4 cup sugar

sliced almond for tops

sanding sugar for tops

standard pie crust dough for 1- 9 inch crust

Preheat oven to 425 degrees.

In a large bowl mix together the berries, almond extract, sugar and flour; set aside. With the almond paste divided into quarters, press out into a disk the diameter of the ramekin. Divide the berry mixture evenly among the ramekins. Top berries with almond paste disk. Roll out the pie dough and cut into circles the diameter of the ramekins. Place the dough circles over the top of the almond paste. Lightly brush the crust with heavy cream and sprinkle tops with sanding sugar and sliced almonds. Place ramekins on baking sheet. Bake in oven for about 30-45 minutes or until crust is golden and filling bubbly.