Chocolate Marzipan Dome with Macadamia Nuts

5 from 9 votes
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 8 people



  • 50 g Dark chocolate
  • 1 Egg size L.
  • 1 Egg yolk Gr. L.
  • 190 g Milkmaid (sweetened condensed milk)
  • 1 tbsp Vanilla flavor
  • 150 g Wheat flour type 550
  • 7 g Baking powder
  • 5 g Unsweetened cocoa
  • 1 pinch Salt
  • 50 ml Sherry
  • 100 g Macadamia nuts, roasted, salted


  • 200 g Marzipan raw mass


  • 200 g Marzipan raw mass
  • 100 g Powdered sugar
  • Food coloring green, yellow, red
  • Food glue
  • Fruit jelly to coat the dome


Preparation form:

  • The small dome shape should have a capacity of 1200 ml. The silicone used here only needs to be lightly greased. For one made of tin, it is advisable to line it with baking paper after greasing it. So you are sure to get the cake out of the dome without any wounds (or at all ... ;-).

Dough and filling:

  • Preheat the oven to 180 ° O / bottom heat. Melt the dark chocolate over the water bath. Quarter the macadamia nuts. Whip the whole egg, egg yolk, sweetened condensed milk and vanilla flavor until frothy and then stir in the liquid chocolate. Sift the flour into an extra bowl, mix with baking powder, cocoa and salt, then stir into the egg mixture alternately with the sherry and finally fold in the nuts.
  • For the filling, roll out the soft raw marzipan on powdered sugar into 2 round plates, one smaller and one larger. To do this, first fill 1/3 of the dough into the mold, measure the resulting surface for the smaller plate, roll it out and place it on top. Spread the second third of the dough over it, measure the surface again to determine the dimensions for the larger plate, roll it out as well and place it on top. The rest of the dough forms the end.
  • The baking time on the 2nd rail from the bottom is 30 - 35 minutes. When pulling out the wooden stick sample, no more dough should stick. Let the cake cool well in the pan.


  • Loosen the dome from the mold, cut straight a mound of the surface that may have arisen during baking (you can nibble it) and place the hemisphere on a surface.
  • Knead the raw marzipan with the powdered sugar. If the 100 g used here are not enough and the marzipan is still slightly sticky, knead a little more powdered sugar step by step until you can roll it out well. Then first color 2/3 of it green, measure the curvature of the dome with a centimeter measure and roll out the green marzipan a little larger than the measured measure. Again, when rolling out, sprinkle the work surface with powdered sugar. Spread the jelly thinly on the dome (jam works too) and carefully cover the rolled-out marzipan. Caution is advised because marzipan behaves differently than fondant. It tears very easily. Then press the marzipan down with your flat hands, avoiding creasing if possible. Cut off any protruding residues at the bottom and then use a soft brush to dust off any powdered sugar residues from the marzipan.
  • Now knead the remaining marzipan with the yellow color. If the addition of the color makes it sticky again, knead in a little more powdered sugar. (This also applies to green and later red. Roll out the yellow marzipan approx. 3 mm thick, cut out stars in different sizes and glue them to the dome with food glue Then just mix the two colors very lightly with each other, so that a small color pattern is created when making the ribbon. Turn the marzipan into such a long, thin roll and then roll it flat. It must be long enough to reach around the dome and be sufficient you can still form a loop.
  • The decoration described here can of course be changed as the mood takes you. Since I gave them away, there is unfortunately no photo of the bleed.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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