Natural marzipan for cakes, decorations and chocolates

Natural marzipan for cakes, decorations and chocolates

This almond-rich mixture consists mainly of almonds and sugar and brings a fine almond aroma to your cakes and chocolates. It is a popular ingredient and is also suitable for forming delicate decorations. What is it suitable for? You can use it to cover entire cakes - especially the classic Swedish cake with a light sponge base and airy vanilla cream - or you can model figures, flowers, fruit and marzipan potatoes that are dusted with cocoa powder. How is it used? Roll out the marzipan on some baking starch or powdered sugar to a thickness of around 4 to 7 mm; 250 g is sufficient for a dome with a diameter of 14 cm. Then cover the cake, cut off any leftovers, knead again and use for other creations or wrap in airtight packaging. As the mixture is slightly sticky, it adheres well to the cake and further decorations stay in place. It is also ideal for fine pastries and delicate pralines - for example, try sliced pralines with chocolate ganache and a thin couverture coating or a moist fruit and almond cake.