From the tales of Andersen and the Grimm brothers, everyone has long known that a symbol of childhood happiness and a favorite delicacy that cannot be abandoned, even under the threat of danger to life, is a marzipan cake. One has only to say it out loud, as salivations have already begun to flow, and in the head are drawn pictures of the best of possible desserts. But not everyone is familiar with this product personally, they don’t know how it is made and where it came from.
What is marzipan?
Classical sweetness is ground almonds (possibly several varieties), mixed with powdered sugar and sometimes eggs. However, it is now customary to add various flavors to this composition - orange zest, cocoa, rose water, liquors, spices and some spices. Almonds are rich in fatty oils, thanks to which it is easy to fashion anything from the resulting dough.
The resulting paste is served both in pure form and in the form of glazed sweets, decorative elements for large desserts and other dishes.
History of Origin and Distribution
There are many legends about when and how marzipan appeared. Some Arab states, India, Turkey, Estonia, Italy, France, Spain and Germany are fighting for the right to be called their historical homeland. Some sources even say that the ancient Persians and Byzantines knew about marzipan one and a half thousand years ago.
It doesn’t matter if they accidentally invented it, when, besides almonds, the whole crop died, either in a European pharmacy as a cure for depression and mental disorders for women, or in some other way, but now marzipan is known all over the world. This is a traditional treat for Christmas and February 14 in Italy, a treat for St. Nicholas Day in the Netherlands, and Easter marzipan rabbits are popular among all Catholics. The Spaniards add cedar nuts to it, the Austrians add grated lemon peel. Bakers offer sweet tooth cakes, liquors, buns, gingerbread cookies, tiles, creams and mousses.
There are even several marzipan museums in the world, one of which is located in Russia in Kaliningrad. In the territory of former Prussia, it was known several centuries ago. Ancient packaging, forms for making, postcards and photographs have been preserved there. And, of course, the marzipan figurines on the cake turned from simple decor into a piece of art. From delicate material, artists create copies of historical buildings, monuments and other interesting exhibits. Not a single visitor leaves without buying a sweet souvenir for themselves and their loved ones.
How to make marzipan
Unfortunately, it is extremely rare to find real classic pasta on sale. More often on the shelves you can find the masses issued for it from walnuts, peanuts or hazelnuts. The result is not at all that elegant taste, because the listed nuts do not have as much oil in their composition, therefore, such a “marzipan” does not have the necessary stickiness.
If it is possible to find the right paste, then the content of almonds does not exceed 35% in it, instead of 50%, and the shelf life is indicated - several months. Although such a product can be stored for no more than 5 days in good packaging.
Marzipan is cooked at home. This will require almonds and sugar. Ideally, for every 30-40 sweet almond nuts, you should add 1 bitter nut, this is how the mass is prepared in France. Bitter almonds are sometimes sold in the confectionery departments, although it is rare with us. If it was not possible to find it, then almond essence is used as a substitute.
Marzipan can be prepared cold and hot. The first is considered historically correct, because for the desired consistency the product does not need high temperatures and extra ingredients. Powdered sugar and nuts only. In the hot method, eggs are usually added and the sugar is melted into syrup.
Cold cooking method
- Almonds and sugar are taken in equal amounts (sugar can be less, but in no case not vice versa).
- The almonds are ground in flour, sugar - in powder.
- The resulting mixture is easily molded and resembles plasticine.
If the nuts turn out to be of poor quality, then the paste does not mix well due to a lack of oils. Then use beaten chicken protein for viscosity.
Hot method
- Almonds and sugar are taken in equal proportions.
- The almonds are ground into flour, the sugar is melted in syrup.
- Combine the resulting by stirring, like dough.
The resulting mass can be used as a layer between the cakes, and distribute it with the layer on top of the biscuit, and as a decoration for the cake.
Simple Marzipan Cake Recipe
After the base of the cake is ready, apply honey water on it with a brush. Roll the mass of marzipan into a circle 10 cm more than the base. Put the marzipan on the cake in a circle, smooth. Cut excess.
Each self-respecting eminent confectioner keeps his way of creating marzipan a secret, without revealing it to anyone. More than one day you need to spend in the kitchen experimenting to give the paste a delicate refined taste. They usually start with the preparation of marzipan bread and balls, subsequently moving on to something more significant, for example, marzipan cake. To order it is prepared for the holidays or special occasions, decorating with figures and flowers. Using bright food colors and brushes, connecting imagination, craftsmen create fabulous birds and animals with their own hands, beloved cartoon cartoons and books. It is not surprising that children's marzipan cake is a frequent gift for kids. Of course, too much sugar is not good for adults or children, so you should limit yourself to such pleasure.
Marzipan personifies sophistication and aristocracy. Until now, it is one of the most original confectionery masterpieces, like a thousand years ago, without changing its traditional taste, but delighting its fans with light aromas of innovations and changes.