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Marzipan tart

Marzipan tart

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Preheat the oven to 200 degrees.

We put the marzipan through the large mesh grater. Add eggs, essence, sugar and melted and cooled butter. Mix for about 5 minutes until smooth.

In a round and slightly high tray we put baking paper and the first sheet of dough, which we prick in places with a fork.

Pour the filling over the first sheet of dough, taking care that the marzipan is evenly distributed.

We end by placing the second sheet on top, gluing the edges to the first. Optionally, make some notches, but not very deep with a knife, then grease with milk.

Put the tart in the oven until browned.

Apple and marzipan tart

I first got in touch with the marzipan a few years ago, when I made the "cake that melts on the tongue," posted by Maya on the kitchen, and it was wonderful. I still thank Otti, a special girl, who was so nice and sent me the marzipan. It was my first experience like this, with someone "virtual", and I was very, very impressed. Since then, every time I go to Germany, Austria, more recently I find it in Hungary, I make sure to put at least one marzipan stick in the shopping cart.
The recipe from "kitchen secrets". When I first read the dough for the tart and saw that it says melted butter, I said that something is wrong, there can be no such tart. However, I followed the recipe and I want to say that it was even better than the one with cold butter, as I was used to.

For the tart dough, mix the ingredients, except the melted butter, and mix well. Then add the melted and slightly cooled butter and mix. Spread the sheet, which is placed in a greased and lined tray, wrap the tray in transparent foil, and put it in the refrigerator. It stretches quite hard, I actually put it in pieces in the tray, it's not the most pleasant part, but it's worth it.
Meanwhile, grind the almonds, mix with the cinnamon and set aside.
Peel and cut the apples into thin slices, but not transparent. Melt the butter, add the sugar and honey, then the marzipan. Then add the apple slices and let it harden a little. Then they cool down.
For the vanilla cream, it is either made at home or made according to the instructions on the pudding envelope, but from 400 ml of milk so that it comes out stronger.
The dough is mixed, wrapped in foil and put in the fridge.
Remove the tray with the tart dough, put the layer of almonds, I when I ground them, I put about two biscuits that I keep moving from side to side. Put the vanilla cream over the almonds, then the apples taken out of the butter mixture, and the last layer is from the dough, given on the large grater.

Homemade delicacies. How to make marzipan at home

We have to establish from the beginning that marzipan is not the same as the sugar paste or fondant that you find over the beautifully colored cakes, although a lot of people confuse them. Marzipan can also be used to decorate cakes, but it is not made in the same way. In addition to the sugar in the first two, marzipan also has almond flour, or finely ground blanched almonds.

Marzipan is often associated with German or Austrian candies. The roots of this pasta come, however, from the East, from where it was brought to Europe after the Crusades. Initially it was a delight that only nobles and wealthy families could enjoy. It was only in the 19th century that it became accessible to everyone and appreciated in all kitchens.

But it has never been one of the cheapest ingredients to use in artisanal cakes or candies, so you will appreciate a simple recipe that results in a delicious marzipan to use in your cakes.


150g almond flour (or finely blanched and ground almonds)
195g old powder
2 teaspoons almond extract
1 teaspoon rose water
2 tablespoons glucose syrup / liquid glucose

Method of preparation

Mix almond flour and powdered sugar in a food processor. Press a few times until they are finely chopped.

Add rose water and almond extract. Mix a few times.

Add liquid glucose and mix until you form a thick dough. Take it out on the counter and knead it a few times. Form a roll out of it, wrap it in plastic wrap and keep it in the fridge. It's good for at least a month.

This marzipan is perfect to be used in cakes, tarts, candies, pralines. For a denser marzipan to coat a cake, add an extra 25g of almond flour or more to the recipe above, so you can get a paste that you can spread with a rolling pin in a sheet, without sticking. by the worktop.


450g shelled almonds
450g old flour
an egg
1 tablespoon lemon juice

6 eggs
6 tablespoons flour
6 tablespoons oil
6 tablespoons sugar
A pinch of salt
Seeds from a vanilla bean

250g fresh
200g fresh raspberries

Method of preparation:
Mix the ground almonds with the powdered sugar, add the lemon juice and the egg until you get a homogeneous composition like a plasticine. Mix and knead the mixture extremely well, then wrap it in cellophane and leave it in the fridge for 6 hours.

The top is pandispan so you have to mix the yolks, oil, sugar and flour plus vanilla seeds until it results in a creamy composition. In it, incorporate the beaten egg whites. The resulting composition passes into a pan greased with butter and lined with a little flour. Let the dough tan in the hot oven for 45-55 minutes.

The filling is extremely easy to prepare. All you have to do is make a strawberry puree and mix it with fresh cream!

At the end, cut the top in half, place the flavored filling, then shape marzipan on the cake, for a sensational and delicious decor. Marzipan cakes they have never been so easy to prepare!

Sugar paste vs fondant vs marzipan. What's the difference

Whether you want to prepare delicious cakes at home, or you want to be informed the next time you go to a confectionery, Alina Barbu from Chocolate and Vanilla explains the differences between sugar paste, fondant and marzipan.

Sugar paste or fondant?
International speaking & hellip are the same. I mean, in the US it's called fondant paste (fondant paste or roll fondant or ready to roll icing) and in the UK it is known as sugar paste (sugar paste). They are essentially the same: a dense paste, made of powdered sugar, gelatin, liquid glucose / honey (if you make it at home) and water. A sufficiently elastic paste, easy to stretch, immaculate or colored, good for dressing cakes, and for shaping figurines, flowers or other decorations. And & hell for diversification there is also Gumpaste - a paste that can be stretched very thin, which hardens quickly and is perfect if you want to make it flower decorations.

flux as a Romanian name, it refers either to the strong one of candy (exactly the one from the communist fondants), or the one of pastry, with which the almonds are glazed. Whatever it is, it's completely different from sugar paste. The fondant has sugar, but in principle it lacks gelatin.

More important than that. the process by which they are produced is different:

  • Sugar paste is used to use powdered sugar in which melted gelatin is mixed in a bain marie, mixed with a little honey / liquid glucose.
  • At the fondant, sugar is boiled with water and liquid glucose, and the resulting mixture needs to be crushed (ie repeated spreading with a spatula or grip on a cold surface until it turns white).

Sugar paste vs marzipan
I never understood why these were confused. There is no trace of almonds in the sugar paste and marzipan could never be confused with a cake. At most you can confuse marzipan with almond paste because they have the same components (but a different consistency).

The marzipan (it is more often called so in Europe) it is made from melted sugar with liquid glucose in which almond flour is added. It is dense and very little sticky and is also used to dress cakes (in addition to filling candies), and the texture and taste that the almonds give it make it unmistakable. Instead, almond paste (so called in the US) has less almond flour in the composition, is softer and is normally used in cakes and not on top of them.

My favorite & hellipRoyal Icing
Although it is the hardest to handle and the most delicate of all, royal icing is by far the one that would suit me. It is a mixture of egg whites and powdered sugar that hardens as it dries. From it you can make the most complicated lacework. You need, however, a sure hand and some artistic talent so that you can walk non-stop a small pos from which to take drop by drop royal icing over the cake. (The nice part is that if you don't have artistic talent, but you think you could manage to draw some indefinite lines and abstract drawings you can put royal icing on cookies)

You can find Alina with more cooking lessons and sweet recipes on the Chocolate and Vanilla blog!

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Intense aromas

If you don't know what autumn tastes like, try making this tart and you'll find out. There is an intense taste of mountains and forest, which will make you miss hiking, longing to sleep on your muscles (if you have not yet stretched on your muscles, you do not know what you have lost) & # 8230 longing for fire in the stove and smell of dry leaves.

  • 200g of flour
  • 90g of lard or chopped butter (I used goose fat), from the fridge
  • 60ml of cold water
  • 1 pinch of salt
  • 150 g Roquefort cheese or any cheese with your favorite mold
  • 500 g mushrooms or mushrooms
  • 2 cloves of garlic
  • 1/2 lemon
  • salt (just to fry the mushrooms)
  • 200 ml cooking cream
  • 3 eggs
  • freshly ground pepper
  • 3 tablespoons breadcrumbs
  • put in a bowl flour, salt and lard or butter and mix until you get a composition similar to breadcrumbs. I still recommend using lard because it makes the crust much more tender.
  • add water and mix a little more & # 8211 only until it starts to bind easily (maximum 30 seconds)
  • we put & # 8220alualu & # 8221 on a food foil, and with its help we form it into a ball
  • put it in the fridge for at least 30 minutes (it can stay in the fridge for a few days)
  • after 30 minutes we take it out, knead it a little enough to bind it, put it in the tray (don't be afraid if it breaks, you can patch it in the tray without any problem) and bake it blindly like here
  • while the dough is in the oven, switch to & # 8230
  • we fry the mushrooms like here. You don't need to make them in series, you can put them all in the pan
  • let the mushrooms cool, cut them into suitable pieces & # 8211 set aside
  • remove the tart crust from the baking and let it cool a bit
  • as it cools we move to & # 8230
  • In a bowl, mix the eggs with the pepper
  • add the sour cream, stirring constantly
  • after incorporating the cream, add the crushed cheese & mix
  • at the end add the mushrooms and mix a little more
  • distribute the breadcrumbs evenly on the tart crust & # 8211 it has the role of absorbing excess moisture
  • we add the filling
  • put in the oven heated to 180 degrees C for 25-30 minutes or until it turns slightly brown

* We ate it with a little arugula on top and a word of fat samnana (which does not appear in the picture :))

Cook and bite

I don't think there's a time of day - or night, after all - when a plate of cold borscht doesn't work. But there is only one time of year when the soup is perfect, namely spring. That the loboda can be kept in the freezer or that it comes out and autumn is another matter. The salad, the onion, the green garlic, and then the radishes or the stevia do not have the same taste, that taste, except when they come out of the wet soil for the first time of the year, after the cold, with fresh forces, the freshest. I'm not talking about nettles anymore: if I buy the others in the fall, I'll hit my head exclusively in the spring. Therefore:

a few loboda ties - 5, in this case
1 parsley root or parsnip
1 carrot
a little celery
a handful of rice
a bunch of green onions
a bunch of parsley
a bunch of dill
a larch connection
a liter of borscht

Finely chopped onions and roots are boiled. After 15 minutes, add the loboda and the rice. When the rice has boiled, add the borscht, previously boiled. After about 5 minutes, turn off the heat and add the chopped greens and, for presentation, a tablespoon of oil. Serve anyway and anytime.

Almond tart, marzipan tart or April 1st tart

It looks like a chocolate tart - maybe it has chocolate in its composition, but if you look better at the color and texture, you immediately realize that there is something wrong with it. If you have food-geeks friends, you can test them like this:

a 75% dark chocolate
100 grams of liquid cream
50 grams of butter
50 grams of almond flour / ground almonds
a few drops of good almond essence
a piece of broken dough

I have glorified this dough countless times so I don't repeat myself. Work it, and forget about the "puff pastry" dough in stores: it has a lot of margarine, more recently some chemicals in addition and a taste accordingly. Pate brisée is quite simple to make, especially to keep in the freezer, if you catch my drift.

After baking the top (pricked, with baking sheet and beans on top for 15 minutes and another 5-10 without sheet and beans) I took it out, let it breathe for about ten minutes and put the almond flour. If you can't find it in stores, try taking raw, peeled almonds and grinding them. I cried for years after one and the other, and what you see in the picture is a kind of smuggled goods. More recently, however, we have seen that not only in the more organic or plafar stores, but also in Matache, for example, at the nuts & spices stall, they have started to be found constantly.

I melted the chocolate on a bain marie together with the liquid cream, and then I added the butter pieces and the essence. I poured cream over the almonds, in the baking tart top, and I baked for about 20 minutes. 5 minutes before it was ready, I put fried almonds on top, cut into pieces.

Special wedding & birthday cake designs

As we discussed Wedding Invitations in 2010, the latest trends about wedding photographers, how and why to choose the best (Why keep in mind when hiring a wedding photographer), now is the time to talk a little about the cake wedding.

Before it was simple: a cake without any taste but with a lot of cream placed on many levels. The more the better. Things have changed in the meantime and taste and appearance matter much more. My marzipan cakes are driving me crazy. And because it looks very good but also for the taste I adore. The cakes below are made of fondant, marzipan, chocolate of all colors and art, a lot of talent and skill.

Not everyone can do such a thing and those few who manage to create such delicious wonder, can only say WOW!

Now every wedding has a theme, a color palette on which all the ornaments in the hall, the wedding dress, the flowers, etc. are focused. Likewise, the cake must be the final piece of the puzzle of a perfect wedding.

Below I show you some models of wedding and anniversary cakes that will inspire you when you order yours.

Continue reading & rarr


  1. Damon

    I think you are not right. Write in PM, we will discuss.

  2. Matthieu

    Curiously, and the analogue is?

  3. Isra'il

    In my opinion, you are making a mistake. I can defend my position.

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