Mini Marzipan Cakes

Have the mini loaf pan ready now so the batter doesn't have to wait later.

Marzipan is easier to grate if chilled in the freezer for 10 minutes beforehand.

The lighter the mixture, the finer the crumb of the cakes will be.

Add the next egg only after the previous one is completely incorporated.

Using sour cream at room temperature prevents the mixture from curdling.

Sifting the flour–baking powder mixture briefly makes the batter more even.

Don't overmix, otherwise the cakes will become dense.

Ground almonds work well instead of breadcrumbs — a great match for marzipan.

Fill the cavities only about 3/4 full to prevent overflow.

Skewer test: A few moist crumbs may cling, but there should be no liquid batter.

This helps them settle and makes them less likely to break when removed.

Serve with whipped cream dusted with a little cocoa.