EASY VANILLA MARZIPAN
It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours
Provided by Jane Hornby
Time 20m
Yield Covers a 20cm/8in cake
Number Of Ingredients 7
Steps:
- Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
- Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
- Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
- How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.
GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
MARZIPAN II
A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.
Provided by C. Lynn
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
- Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 29.2 g, Fat 4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 8.4 mg, Sugar 22.1 g
MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
MARZIPAN
A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 pounds
Number Of Ingredients 4
Steps:
- Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.
MARZIPAN II
Steps:
- Place the almonds and 3 tablespoons of the granulated sugar in a food processor fitted with a steel blade. Pulse until the almonds are very finely ground (about 2 minutes).
- Place the remaining granulated sugar and the water in a 3-quart heavy-bottomed saucepan. Stir together over medium heat until the sugar is dissolved, about 5 minutes. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a candy thermometer in the pan and increase the heat to medium-high. Cook the mixture without stirring until it registers 236°F on the thermometer.
- Remove the pan from the heat and quickly stir in the ground almonds and the egg whites. Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens (3 to 5 minutes).
- Dust a smooth work surface heavily with some of the confectioners' sugar. Remove the pan from the heat and turn the mixture out onto the surface. Dust the top of the marzipan heavily with confectioners' sugar and leave it to cool.
- Knead the marzipan (see page 31) until it is smooth and pliable (about 5 minutes). Add more confectioners' sugar as needed to keep the marzipan from being sticky and too soft.
- Wrapped tightly in plastic wrap, the marzipan will keep for up to 2 months in the refrigerator or 6 months in the freezer. Bring the marzipan to room temperature before using.
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- Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.
- Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
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