This cake is just as beautiful as it is delicious, with bright flavors and soft pastel colors. The combination of pistachio, passion fruit, and lemon creates a perfectly balanced cake that’s fresh, tangy, and wonderfully light.
Layers of pistachio marzipan cake, passion fruit jelly, and silky lemon mousse make every bite both refreshing and full of flavor. With its soft white and yellow color palette and bright flavors, this cake is a beautiful centerpiece for any Easter celebration.
See step-by-step videos of the cake under my “Påskekage” Instagram highlights.
Happy baking <
Pistachio Marzipan Base:
- 75 g marzipan
- 75 g butter (softened)
- 70 g caster sugar
- 50 g pistachios
- 75 g eggs (approx. 1.5 medium eggs) (save the remaining half egg for the passion fruit curd)
- a pinch of salt
- Toast the pistachios for 5–7 minutes at 175°C / 347°F. Let them cool, then blend them into a flour in a food processor.
- Beat the softened butter, sugar, salt, and marzipan until light and fluffy. Beat in the egg, then gently fold in the pistachio flour.
