Marzipan cakes
In Denmark this is for New Year's Eve with champagne at midnight. It's far too sweet for champagne I think, but as a small cake with the coffee. Perfect. My decoration skills are really not good. I need to train that, but there is nothing wrong with the taste.
Method
- 1
Step 1
Heat the oven to 175 degrees fan. Add the marzipan to the mixer in smaller pieces. Mix the icing sugar and egg whites in a small bowl.
- 2
Step 2
Add the egg-white mix little by little to the marzipan until the ‘dough’ is mixed well and the consistency sticky and soft. You might not need all the sugar/egg. That is okay. the marzipan is sweeyt enough as is.
- 3
Step 3
Using your hands- dipped in cold water. Form your cakes- you should get 7 large or 14 smaller. Form eventually as crescents.
- 4
Step 4
Place on your baking tray and bake for 7 minutes if small or up to 10 minutes for larger cakes- until very lightly browned. remove from oven . let cool slightly and decorate with thick icing lines. Approximately 1 cm between lines.
Good to know
I am not an accomplished decorator. But the original recipe has fine lines- like zebra stripes on each cake. Enjoy- but in real moderation. This is very sugary. When i was a child, my uncle Arthur- the baker- used this dough to create a grown-up birthday cake – formed like a slightly chubby person, the dough 1 cm high. And decorated with chocolate icing and nougat to form clothes and hair. It is worth an experiment, so watch out for marzipan cake recipes to come… Enjoy them and let me know your other ideas to change.
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