Mazarinkage med appelsin og fudge glasur med mørk chokolade.
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Mazarine cake with orange and fudge icing

Mazarine cake with orange and fudge icing – A recipe for the best mazarine cake with orange and fudge glaze with dark chocolate.

The recipe for the glaze gives a nice thick layer, but if you do not want a thick layer, then you can easily make half serving of the glaze. The cake is also ideal making the day before as being cooled actually improves the cake.


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Bradepandekage for 10-12 persons
Preperation 15 min. / Cooking 1 t. 30 min. / Total + 2 t.

Mazarine cake with orange

200 g butter, softened

200 g sugar

Finely grated zest of 1 orange

200 g marzipan, grated

4 eggs

2 tbsp. crème fraiche

100 g all-purpose flour

Fudge icing

65 g sugar

100 ml cream

100 g butter

300 g dark chocolate, chopped

Finely grated zest from 1 orange


Grated orange zest for decoration

Sea salt for decoration



Mazarine cake with orange

Heat the oven to 175 C convection.

Whisk the butter, sugar, orange zest, and marzipan until light and fluffy. Whisk in one egg one at a time. Add the crème fraiche. Sift the flour into the batter and whisk again.

Line a 20×30 cm form lined with baking paper and pour in the dough. Bake the cake for 30-35 min. The cake should be slightly soft in the middle. Allow the cake to cool and refrigerate until completely cold.

Fudge icing

Pour the sugar, cream, and butter into a small saucepan and melt together over medium heat. Remove the saucepan from the heat and add the chocolate and stir until smooth. Fold in the orange zest. Refrigerate the fudge icing for about 1 hour or until it is firm and can be spread on the cake.

Spread the fudge icing over the cake and sprinkle with the grated orange zest and sea salt. Refrigerate until the icing has set, serve the cake. Enjoy!


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