Marzipan cake



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Caramelized sugar syrup: caramelize the sugar in a double-bottomed pan. When it gets the color of amber, add water (price of 150-200 ml - a cup), turn off the heat and let it melt and cool.

After it has cooled, add flour to this composition and mix well until smooth, the whole egg which is well incorporated and the semi-melted butter. Add 3 tablespoons of powdered sugar and marzipan cubes and mix well.

Grease a pan (I used a smaller yena bowl) with plenty of butter and pour the composition. Let it simmer for 40 minutes.

Chocolate sauce: put the butter and chocolate in a saucepan and let it melt. When it is ready, place it over the cake taken out of the oven.

Good appetite!


How to prepare apricot and marzipan cake

I started by preparing the leavened dough for fruit cakes as shown here. I spread it with my hands in the tray and leveled it slightly. I left it to rise for 30 minutes. It fermented for another 30 minutes after I placed the fruit on it.

I washed the apricots and cut them in half. The picture also shows a bowl of diced apricots from Damen Caprice recipe (I did them in parallel).

I spread the apricot halves with the hollow from the kernel up on the surface of the dough. I lightly pressed each piece to fit it well. I portioned the marzipan. The picture shows a 500g roll of marzipan that I bought from Vienna (from Billa) and keep in the freezer. When I need marzipan, cut another piece of it. However, it is much cheaper than in our country and is made even from ground almonds.

From the piece of marzipan I formed small balls between my palms.

I placed these balls in each half of the apricot.

I stuck the remaining marzipan balls directly into the dough, among the apricots. Hmm..what a flavor this cake will have! I sprinkled everything with caster sugar (apricots were a bit sour) and almond flakes.


1. The simplest fondant recipe.

What you need to prepare marzipan:


  • -800 g sugar
  • -50 g glucose or bee honey very light in color
  • -150 g of almond flour
  • -a few drops of almond or vanilla essence


1. Knead the marzipan for 1 minute on the counter sprinkled with plenty of powdered sugar to make it malleable and avoid cracks. Give it a rounded and indistinct shape, then spread it with the successor, as follows: stretch in one direction and immediately rotate the marzipan. Stretch again and rotate it, continuing to keep the round shape of the marzipan.

2. Put the jam in a bowl and heat it in a bain marie or in the microwave. Grease the cake with jam (ideally to avoid fruit, grease only with jam juice), so that the marzipan adheres better to the cake.

3. When it reaches a size 4-5 cm larger than would be necessary to cover the cake, carefully roll the marzipan on the rolling pin and then roll it over the cake, starting from one edge.

4. Once the marzipan is in place, do not move it to reposition it. Instead, smooth the top of the cake with your hands to remove air bubbles. Then descend on the sides of the cake, smoothing from close to close.

5. Raise the edges of the marzipan from time to time, if necessary, to rearrange it and remove the air from under it. Smooth-rub with your hands around the cake (a special spatula would be helpful, but not mandatory). Once the cake is smoothed, cut off the excess marzipan using a knife


To prepare the tart top, rub the soft butter with the powdered sugar in a bowl, then add the flour mixed with a knife tip of baking powder and mix well until you get a composition of breadcrumbs consistency (I know I repeat, but. baked must be a little, its role in this case is not to make the dough rise but to make it more fragile). Then add the egg and lemon peel and mix just enough to form a ball of dough.


Put the dough in a bag and leave it in the fridge for 15-30 minutes. Then spread a sheet in the tart tray, impose the base with a fork, cover with aluminum foil or baking paper, place a weight (rice grains or beans) and bake at 190 gr. for 20 minutes.

Meanwhile, prepare the cream.

Melt the butter, or for more flavor fry until lightly browned and have a ripe walnut flavor.


Rub the marzipan well with 2 tablespoons of water, to become a soft paste, then add eggs and beat the composition well.


Add flour and salt, then sour cream and finally butter.


The composition is poured into the dough case and then the apricots are put. I put two rows of apricots, stacked. Bake at 180 degrees for another 20-25 minutes, until the cream thickens well. Serve cold, possibly accompanied by whipped cream or vanilla ice cream
The recipe for apricot tart and marzipan cream was proposed by KikenHana


Biscuits with honey and marzipan

Here I was in December and it seems like it already smells like carols and fir satin, the perfect time for these biscuits with honey and marzipan filling. A classic German recipe for Christmas, honey and marzipan biscuits are both beautiful and delicious. Heavenly hand, the biscuits can be prepared in time, as they will be kept becoming more and more fragile, something specific to other sweets with honey. Basically, you can prepare biscuits with honey and marzipan two weeks before the moment when you want to serve them and keep them in a closed box. Let's get to work :)!



Preparation time: 00:40 hours
Cooking time: 00:15 hours
Total Time: 01:55 hours
Number of servings: 2 trays
Degree of difficulty: average

Ingredient:

  • 540 grams of flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 170 grams of bee honey
  • 150 grams of sugar
  • 1 or
  • 110 grams of butter with 80% fat
  • flavors to taste: vanilla extract or vanilla sugar, 1 teaspoon grated cinnamon powder, ginger, cardamom, cloves
  • 50 grams of white chocolate for decoration
  • 200 grams of marzipan for the filling
  • in addition: flour and powdered sugar for sprinkled the work plan

For these biscuits you will need either two forms for cutting biscuits, one smaller than the other, or a pastry cutter with which to cut the dough, taking into account that the biscuits are as equal as possible. One more clarification, if you use all the spices, the taste will be a specific one of gingerbread, if you limit yourself only to the vanilla aroma, it will be more moderate.

1. Honey, butter and sugar are placed in a saucepan over low heat, stirring constantly (picture 1).

2. Stir until the sugar is completely dissolved (picture 2), without bringing the composition to a boil, if it tends to boil, remove from the heat until the temperature subsides.

3. Cool the composition with honey and butter, weigh it in a flour bowl and mix with baking powder and baking soda. You may need a few extra tablespoons of flour.

4. Pour the composition with honey and butter over the flour, stirring constantly, first with a spoon and then kneading by hand. After the dough cools down a bit, add the beaten egg. If necessary, add a tablespoon of flour, until you get a slightly softer dough than plasticine, smooth and non-sticky (picture 3).

5. Divide the dough into 2 equal pieces, wrap in cling film (picture 4) and refrigerate for an hour.

6. After the rest time has elapsed, each piece of dough is spread with the rolling pin on the work surface sprinkled with flour in a sheet as thin as possible (2-3 mm.) And cut the desired shapes (picture 5).

The edges resulting from cutting the dough gather together and stretch again until the dough is exhausted.

1. Half of the cut biscuits are placed in a tray covered with baking paper, with the distance between them.

2. Sprinkle the work surface with powdered sugar and spread the marzipan with the rolling pin in a 3-4 mm sheet. thickness (picture 1).

3. Cut from the marzipan sheet shapes in a number equal to half of those in the dough, slightly smaller than those in the dough (picture 2). The remaining marzipan is collected in a ball and stored for another use.

4. Prick the biscuits placed in the tray with a fork and place a piece of marzipan on top of each one (picture 3).

5. Dough the dough edges of the biscuits in the tray with a little water (with a damp brush or finger) and cover the marzipan with the other cut dough shapes (picture 4).

6. Finally, lightly prick the biscuits with a toothpick on the surface and they are ready to bake (picture 5).

The result will be 2 trays that will be baked one by one in the preheated oven at 170 degrees Celsius, for 12-15 minutes, until the biscuits turn beautiful.

Allow the biscuits to cool in a tray placed on a grill, then melt the white chocolate and place in a pos with a very small opening or in a nylon bag cut at one corner. Draw decorations as you like over the biscuits, as fine as possible, to create the look of embroidery.

They will keep very well for a few weeks, in a tightly closed box placed in the pantry. Also, beautifully packaged will be a very pleasant gift.

The marzipan inside of the honey honey biscuits is soft and very tasty and will no doubt be to everyone's liking, small, large or even & # 8230 Santa Claus!


Cake With Plums And Almonds

1. Preheat the oven to 180C. Grease a tray and line it with baking paper.

2. In a large bowl, mix the butter and sugar with a mixer until pale, light and fluffy, then gradually add the eggs, stir after each addition (add a little flour if the mixture is too soft). Incorporate flour and baking powder, add ground almonds and mix with a large spoon. Incorporate hazelnuts and marzipan.

3. Put the mixture in the pan and spread the plum quarters, pressing them a little into the mixture. Bake for 50 minutes until a toothpick inserted in the center comes out clean. Sprinkle with flaked almonds.

4. Allow to cool in the pan then remove and allow to cool completely.

5. For the lemon icing, pour the sugar into a bowl, add the lemon juice and mix until creamy. Spread the icing over the cake, then cut and serve.


Tart with sweet cheese, marzipan and almond flakes & # 8211 easter or cheesecake

Tart with sweet cheese, marzipan and almond flakes & # 8211 Easter or cheesecake. A special cake that combines classic recipe of leavened dough with cheese with the unmistakable and incomparable aroma of marzipan. Recipes with cottage cheese. Cheesecake recipes. Tart recipes. Cheesecake recipes.

This cottage cheese cake can also be called Easter or cheesecake. Where marzipan appears in the equation, success is already guaranteed for me. I love marzipan in absolutely any combination. And this Easter with marzipan with flakes and almonds did not disappoint my expectations at all. It has a special touch and is absolutely delicious.

I tried several Easter options: without dough, with leavened dough and cheese (traditional), with sour cream (recipe here) and I really wanted to try this Easter with marzipan, which I warmly recommend. Here you find everything easter recipes.

Cow's cheese can NOT be replaced with ricotta (urda) because they are two completely different products! Here you can see how you can make cottage cheese at home.


Marzipan cake

2. Cut a piece of baking paper the length of the tray and higher than the height of the tray.

3. Mix the sugar and butter together then add the beaten eggs. Add flour and milk. Put half of the mixture in half of the tray, lengthwise and then put a piece of baking paper to prevent the dough from mixing with the other half. Color the rest of the mixture with the drops of food coloring and put the mixture in the other half of the tray. Uniformize the surface and leave in the oven for 30 minutes. Remove from the oven and leave to cool in the pan for 10 minutes.

4. Cut the cake in half lengthwise to separate the two colors. Cut them in half, again, to get four servings, two of each color. Spread the marzipan on a surface lined with powdered sugar, then wrap the cake in it.

175g butter
175g of sugar
3 medium eggs
175g of flour
2 tablespoons milk
a few drops of red or pink food coloring
10-12 tablespoons apricot jam
350g of white marzipan
powdered sugar
baking tray and baking paper


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