For a delicious French-inspired treat, the Pain de Gêne (which translates to 'almond cakes') are deliciously rich and taste as good as they look!


  • dr. oetker cake release spray
  • 185 g (6 ½ oz) butter
  • 185 g (6 ½ oz) caster sugar
  • 185 g (6 ½ oz) self-raising flour
  • 454 g pack dr. oetker ready to roll marzipan
  • 3 eggs
  • 2.5 ml (½ tsp) dr. oetker natural vanilla extract
  • dr. oetker bright red, sunshine yellow, sky blue & lime green gel food colours
  • 100 g butter (room temperature)
  • 200 g icing sugar
  • 30 ml milk
  • 5 ml dr. oetker natural vanilla extract
  • dr. oetker neon sugar
  • dr. oetker ready to roll marzipan
  • dr. oetker bright red, sunshine yellow, sky blue & lime green gel food colours
  • dr. oetker silver shimmer spray
  • dr. oetker polka dots
  • dr. oetker chocolate beans


  • Preheat the oven to 165°C (Fan 145°C, Gas 3). Spray the muffin tray with Cake Release Spray to grease.
  • Place 125g (4 ½ oz) Marzipan in a mixer machine with a paddle (flat beater) attachment and add the butter. Lightly cream together to combine. Once a soft paste is formed, add the caster sugar and continue to cream on a low speed for 1 minute.
  • Add the eggs gradually until combined, creaming gently between each addition. Remove the mixture from the machine and fold in the flour. Add the Natural Vanilla Extract and mix in.
  • Divide the mixture into four portions and colour one portion green, one portion red, one portion blue and one portion yellow with the Gel Food Colours.
  • Spoon the mixture into the muffin tray.
  • Bake in the oven for 15-20 minutes until they spring back to the touch when pressed. Cool and remove from the tins.


  • Colour the remaining Marzipan green, yellow, pink and blue using the Gel Food Colours.
  • Roll the Marzipan on a board dusted with a little icing sugar to a thickness of 10mm.
  • Cut out discs of Marzipan with a round cutter to match the size of the top of the cakes.
  • To make the buttercream, cream all of the ingredients together until pale and fluffy.
  • Spread a little buttercream on the top of each cake and stick the Marzipan down.
  • Coat the sides of the Pain de Gênes cakes with a little buttercream using a small palette knife and roll the sides of each cake in the Neon Sugar.
  • Decorate the tops with Polka Dot Sprinkles and Chocolate Beans using a little buttercream to stick if required.
  • To finish, spray the tops of the cakes lightly with Shimmer Spray.

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