Königsberg Marzipan

Rating: 3.17 / 5.00 (6 Votes)

Total time: 45 min




A simple but delicious cake recipe:

½ kilogram of the best sweet almond kernels, including 20 grams of bitter ones, are scalded, peeled and spread out to dry for 24 hours. They are then pounded as finely as flour, so that there are no lumps, and mixed quite evenly with ½ kilogram of the finest powdered sugar. Then moisten the quantity with rose water and work it into a dough that is as firm as possible, but smooth.

Dust a cake board with powdered sugar, place small pieces of dough on it, roll them out to the thickness of the back of a knife and cut out round stars or cakes from them. Then roll out a little thicker strips and place them around the figures, pressing them with rose water. Score these strips, which now form a raised edge, with a kitchen knife, place the pieces of marzipan on a paper-covered baking tray and dry them in the oven. They must be yellowish on top, but white from below, but completely dry.

During this baking or possibly rather drying, stir ½ kilogram of powdered sugar with rose water for ½ hour. As soon as the marzipan is removed from the stove and has cooled down, fill it with this rose sugar to the brim, spread it out on a shallow baking dish, let the sugar mass dry and cover it with sweet preserved fruits.

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