Dutch Mergpijpjes (Marzipan Sponge Cakes)

It is time for one of my favorite Dutch cookie recipes which are called Dutch mergpijpjes. If you’re not familiair with this Dutch classic; it is essentially a little sponge cake with jam and cream, wrapped in marzipan and dipped in chocolate. What’s not to love right?

What Are Dutch Mergpijpjes?

Mergpijpjes are a classic Dutch pastry made with soft sponge cake, a creamy filling and jam, all wrapped in marzipan with both ends dipped in chocolate. Although their exact origin isn’t entirely clear, mergpijpjes were already being sold by Dutch bakers in the early 20th century.

Their unusual name comes from their appearance. Mergpijp means “marrow bone” in Dutch, and the long shape and pale marzipan exterior are said to resemble a small bone. Today, mergpijpjes are a familiar Dutch treat that you’ll find at bakeries and supermarkets throughout the Netherlands.

A perfect little treat I love!

These delicious Dutch mergpijpjes or marzipan sponge cakes are one of my favorite treats. Yes they take a bit of time to make, but it’s so delicious!

A delicious combination of flavors. Light sponge cake, strawberry jam, creamy buttercream, marzipan and dark chocolate come together in every bite.
A true Dutch favorite. If you love discovering classic Dutch treats, mergpijpjes are definitely one to try.
Easier than they look. I’ll share a simple trick for wrapping the cakes in marzipan, making this recipe much more approachable.
Perfect for a baking project. This is a fun recipe for an afternoon when you have some extra time and feel like making something special.

Recipe Ingredients

Making Dutch mergpijpjes does take a bit of effort but with the easy step-by-step instructions I’m sure you’ll be able to make this delicious treat too! You will need the following ingredients and make sure to always check the exact details in the recipe card below.

eggs – for making the cake you will need 3 medium eggs. They will provide the rise and make the inside nice and fluffy
sugar – I used (superfine) granulated sugar as well as vanilla sugar
flour and cornstarch – the batter uses both all-purpose flour and cornstarch

Filling

The filling is partially made with pastry cream and jam. The pastry cream is added to the butter creating a delicious buttercream for the filling. For the jam, I used strawberry jam, but you can use any kind you like.

sugar – again regular sugar and vanilla sugar
egg – you will only need the egg yolk
milk and custard powder – to get that lovely creamy result
butter
powdered sugar
jam

Decoration

marzipan
dark chocolate
powdered sugar

BAKING TIP: For the buttercream, I always use disposable piping bags. I find them the easiest to work with, and they’re also more hygienic.

How To Assemble Dutch Mergpijpjes

1

Spread the batter on a baking tray. Try to do it as evenly as possible. Bake in the oven.

2

Let the sponge cake cool down.

3

Slice into a neat rectangle.

4

Slice into two.

5

Now spread half of the cake with the jam.

6

Pipe the buttercream on the other half and assemble.

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Storing Marzipan Sponge Cakes

You can store the Dutch mergpijpjes in an airtight container in the fridge for up to 4 days. They do taste best if you let them get to room temperature a bit before eating.

Can I freeze Dutch mergpijpjes?

You can also freeze them for up to 3 months. Let them thaw in the refrigerator before serving.

More Dutch Recipes

If you love trying out some delicious Dutch treats, try the recipes below!

Can I make mergpijpjes ahead of time?

Yes. Mergpijpjes are a great treat to prepare in advance. Store them in an airtight container in the refrigerator and let them come to room temperature for a little while before serving.

What kind of jam should I use?

This recipe uses strawberry jam, which pairs beautifully with the buttercream, marzipan and chocolate. You could also experiment with another smooth fruit jam (like blueberry jam) if you want to give your mergpijpjes a different flavor.

How do I stop the filling from squeezing out?

Make sure the filled sponge cake has had enough time to firm up in the refrigerator before cutting it. Use a sharp knife and a gentle sawing motion rather than pressing down on the cake. This helps keep the layers and filling neatly in place.

What if I find it difficult to wrap the mergpijpjes in marzipan?

There’s an easy shortcut. Instead of wrapping the marzipan all the way around each cake, cover just the top and sides and leave the bottom uncovered. Once both ends are dipped in chocolate, you’ll hardly notice the difference.

Why does my sponge cake turn out flat?

The eggs and sugar need to be beaten until very light and airy, which takes about 10 minutes in a stand mixer. When adding the flour and cornstarch, fold them in gently so you don’t knock out the air you’ve incorporated.

Can I make smaller mergpijpjes?

Yes. The recipe makes 6 large mergpijpjes, but you can cut the filled sponge into smaller portions instead. Keep in mind that you may need to adjust how much marzipan you use for each one.

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