Dutch 'Mergpijpes'

A soft vanilla cake with layers of (raspberry or strawberry) jam, creamy buttercream made from whipped butter and pastry cream, enveloped in soft marzipan, dipped in dark chocolate on both sides. YUMM











Vanilla Cake

  • 100gr sugar
  • 3 eggs
  • 1tsp vanilla
  • 75gr flour
  • 25gr cornstarch


  • 100gr full fat milk
  • 10gr sugar
  • 10gr custard powder
  • 1tbsp vanilla
  • 100gr butter (room temperature)
  • 30gr powdered sugar

Filling & wrapping

  • Raspberry or Strawberry jam
  • 500gr marzipan
  • 200gr dark chocolate


  1. Start by making your vanilla sponge. Beat the eggs, sugar, and vanilla for about 10-15 minutes until light and at least tripled in volume.
  2. Sift your flour and cornstarch and gently fold it into your batter with a spatula. You want to retain as much volume as possible and stop mixing when no flour is visible.
  3. Spread your batter onto a parchment-lined baking sheet and bake in a preheated oven at 180°C for about 15-20 minutes or until golden brown.
  4. Transfer your sponge to a cooling rack and cover it with a clean kitchen towel to prevent it from drying out while cooling.
  5. In a saucepan, combine the milk, custard powder, sugar, and vanilla, and cook over medium heat until it thickens into a paste.
  6. Transfer this to a bowl and cover it with plastic wrap to cool.
  7. Beat the butter and powdered sugar for about 10 minutes until it becomes a fluffy mixture. Add the (cooled) pastry cream and beat until it forms a smooth consistency. Set this aside until needed.
  8. Cut your sponge into 3 equal long strips of cake, and the width of your rows is equal to the length of your mergpijpen. Measure your sponge carefully so you can cut equal strips.
  9. Start with one cake strip, spread it with jam, and place your second cake strip on top. Then distribute 2/3 of your buttercream on the next layer and spread it evenly. Cover it with your last cake strip and coat the entire cake with the remaining 1/3 of the buttercream.
  10. Roll out your marzipan in powdered sugar to about 2mm thickness. Cut your cake into 8 equal pieces and cover each piece with marzipan, making sure the folded edge is at the bottom of your cake so that it is not visible.
  11. Melt your chocolate and temper it so that it does not melt at room temperature.
  12. Dip both sides of your mergpijpen in the chocolate and let them harden on a layer of parchment paper.
  13. Enjoy!