Marzipans are very tasty treat.
They can be eaten separately in the form of sweets or sweet figures. But also marzipan is also a very pliable material for decorating pastries and other sweets. Let us demonstrate its use in cakes and as a layer in the example of one sumptuous dessert. Cake
marzipan recipe is paired with biscuit baking recommendations.
Cake with a layer of kiwi. Add marzipan to the cake
This is a very delicate dessert, similar to a souffle. First bake a biscuit. It is desirable to flavor it with a spoon of liquor and add two pinches of your favorite spices - anise, vanilla or cinnamon. A food thermometer is very useful . For biscuit, you need marzipan - it will be almond cake. To prepare them, mix with a mixer a glass of powdered sugar and finely ground almonds with the zest of one lemon and raw egg white. Prepare a water bath separately.
Heat five whole eggs on it. Pour warm egg mass into cooked marzipan. Beat for about a quarter of an hour at high speed. Melt half a pack of butter and, cooling, pour into the dough. Add two tablespoons of sifted flour and a pinch of baking powder. Lastly, put spices and pour liquor. After baking, cool the biscuit, freeze well. So it will be easier to cut in half.
Further actions: making jelly from kiwi and marzipan layer
If the sponge cake is already ready and chilled, then do the jelly. After dissolving it in hot water, pour into the mold on the chilled half of the cake. Make the marzipan according to the recipe above using the same amount of food.
Cake assembly
After the jelly hardens, put marzipan on it. Place a second biscuit disc on top. And again marzipan over jelly. You can still put peeled pistachios on top or add glaze.
Marzipan Buns
Let's make them from yeast dough. The preparation of marzipan filling is described in detail in the cake recipe. So now let's concentrate on the yeast dough. Take a glass of warm milk and, adding sugar and salt, put the dough on dry yeast (one bag). After the foam has foamed, add it to a bowl of sifted flour (two and a half cups). Put vanilla, egg, a little sugar and butter there (their amount depends on the desired pastry). Let the mass come up in a warm place, and meanwhile, form small balls from the finished marzipan. They should turn out no more than fifteen. Divide the dough that comes up to get as many slices. Roll marzipan into it, pinch it carefully. Let the buns come up again on the greased baking sheet. They are baked no longer than 20 minutes. When cooled, they can be coated with glaze or fudge. For example, mix melted chocolate with cream or sunflower oil, grind well and apply to buns. Before baking, place with a shtreisel (a mixture of equal amounts of flour, butter and sugar, mashed to the point of lumps).