Marzipan raw mass

Marzipan raw mass

Marzipan of base dimensions (french Marzipan of base dimensions) Massepain of the dimension bass, ital. Marzapane delle dimensioni basse, span. Mazapán de dimensiones bajas) is a malleable mass for making wrappings for cakes such as confirmation cakes, moulds for small figures, marzipan potatoes or fillings for pastries. Marzipan consists of powdered sugar, ground almonds and rose water. At various manufacturers, invert sugar is added to keep the product fresh. If you want to roll out marzipan for cake toppings, you should dust the work surface with icing sugar instead of flour.

All data per 100 g:
431 kcal
43 g
10 g
30 g

Recipes with Marzipan raw mass

Almond croissant
Almond croissant Preheat the oven to 200° for the almond croissants and line a baking tray with baking paper. Pluck the marzipan raw mass into pieces and fill into a bowl with icing sugar. ...
Apple marzipan cake
Apple marzipan cake is best baked the day before serving, as it should set overnight in the refrigerator. Mix flour, baking powder, vanilla sugar, a pinch of salt and 125 g sugar. ...
Apricot confectionery
Apricot confectionery should dry for 8 hours if possible before being coated with chocolate coating. Dice the dried apricots very finely and mix with icing sugar. ...
Bethmännchen biscuits
Bethmännchen biscuits For Bethmännchen biscuits, place almonds in a bowl, blanch with boiling water and skin after cooling. Grind half of the almonds and knead with the marzipan mixture. ...
Box poppy seed cake
Box poppy seed cake The special thing about this box poppy seed cake is that it is covered with marzipan sprinkles. Mix flour, three level teaspoons baking powder, sugar, vanilla sugar and poppy seeds. ...
Brat apple cake from the baking sheet
Brat apple cake from the baking sheet Brat Apfel Kuchen vom Blech obtains the typical taste of Brat Apples by combining it with marzipan, currants, almonds and cranberry jelly. Mix flour with 100 g sugar and vanilla sugar. ...
Carrot cake
Carrot cake This carrot cake is baked without fat, is particularly juicy and tastes very aromatic. Separate the eggs in two bowls. ...
Christ Stollen
Christ Stollen should rest for at least 1 week before cutting so that it is easier to cut. Blanch the sultanas with boiling water. ...
Christ Stollen with marzipan
Christ Stollen with marzipan Let Christ Stollen with marzipan rest for a few days before cutting it. Press a hollow into the middle of the flour. ...

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