Daisy Cake Recipe

Name: Daisy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 2/3 cup butter, softened, cut into pieces; 1 tsp vanilla extract; 1 None lemon, grated zest; 10 oz marzipan, 5 oz grated; 1 cup sugar; 9 None eggs, separated; 1 1/3 cup all purpose flour; 1 cup cornstarch; 4-5 tbsp 2% milk; 2 1/2 cup + 2 tbsp powdered sugar; None None yellow food coloring; None None whipped cream, to serve

Servings: persons

1 2/3 cup butter, softened, cut into pieces
1 tsp vanilla extract
1 None lemon, grated zest
10 oz marzipan, 5 oz grated
1 cup sugar
9 None eggs, separated
1 1/3 cup all purpose flour
1 cup cornstarch
4-5 tbsp 2% milk
2 1/2 cup + 2 tbsp powdered sugar
None None yellow food coloring
None None whipped cream, to serve

1
Preheat the oven to 325u00b0F. Grease a 10 inch flower-shaped cake pan and sprinkle with flour. Beat the butter, vanilla extract, lemon zest, 5 oz marzipan, and 1/4 cup sugar with the whisk of a mixer until creamy. Stir in the egg yolks and beat until foamy.
2
Divide the egg whites into 3 portions and whisk separately, gradually adding 1/4 cup of sugar to each portion. Carefully fold 1 portion into the egg yolk mixture, making sure the foam does not lose its volume. Sift the flour and cornstarch into a bowl and fold gradually into the egg yolk mixture, alternating with the remaining 2 portions of egg whites, until all are incorporated.
3
Spoon into the pan and smooth out. Bake for 50-60 mins, until a skewer comes out clean, covering with aluminum foil for the last 25 mins if the cake is browning too quickly. Allow to cool for 20 mins, then turn out of the pan on to a wire rack and allow to cool completely.
4
Mix the milk and 2 1/2 cups of powdered sugar into a smooth icing. Spread thinly over the cake and allow to dry. Cut out a template from cardboard for the petals and center of the flower. On a work surface sprinkled with powdered sugar, roll out 1 oz marzipan and cut out the flower center from it. Roll small balls from the cuttings and press into the flower center.
5
On a work surface dusted with powdered sugar, knead 4 oz marzipan, 2 tbsp powdered sugar with the yellow food coloring until you have an even color. Roll out thinly and cut out 16 petals. Decorate the cake with the flower parts. Serve with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 2/3 cup butter, softened, cut into pieces, 1 tsp vanilla extract, 1 None lemon, grated zest, 10 oz marzipan, 5 oz grated, and more.

Yes, Daisy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Daisy Cake

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