Useful Tips

Marzipan Festive Cake

Pin
Send
Share
Send
Send


Real marzipan is a mixture of ground almonds, sugar syrup and powdered sugar. This mixture gives a real, classic marzipan mass with a certain fat composition, so well formed without any gluing additives that not only sweets, but also various decorative details can be made from it. In addition, marzipan is perfect for manually forming figures and colors. Such marzipan sweets and decorations can be painted with food colors, glazed (with sugar, chocolate icing) or even left without glazing, which is better since it does not distort the delicate taste of true marzipan.

The principle of coating the cake with marzipan is the same as the principle of coating the cakes with sugar mastic. Consider marzipan cake coating on the example of a classic english dried fruit cake.

You will need:

  • Cake
  • Marzipan
  • Fruit jelly (preferably apricot)
  • Powdered sugar
  • Pastry knife
  • Rolling pin

Hint! The correct amount of marzipan is calculated as follows: use half the weight of the cake to calculate the amount of marzipan, i.e. for 1 kg of cake you will need 500gr of marzipan.

  • Heat the apricot jelly in the microwave. Apricot jelly contains a high amount of pectins, which protect products from mold coating. In addition, it has a pleasant sour taste that does not change the taste of your cake.
  • If small deepenings (pores) are found in your dried fruit cake, take a small piece of marzipan and fill it with all the bumps. This is necessary so that the marzipan mass evenly covers the entire cake, and no depressions are formed on it.
  • Cover the cake with heated apricot jelly.

  • Mash the marzipan well on a surface sprinkled with powdered sugar. If marzipan is too hard, put it in the microwave (defrost function) for 2-3 minutes. Roll out marzipan about 5-8 mm thick. Continuously turn the marzipan sheet to prevent it from sticking.
  • Wrap the rolled mass on a rolling pin and gently transfer it to the cake. You can use the entire surface of the hand to transfer marzipan mass.

  • Smooth the surface of the cake with your hands, and even better with a pastry smoothing.

  • Before proceeding to cover the cake with mastic, the marzipan cake must be left to dry for one night.

In our store you can purchase all the necessary confectionery equipment for mastic with delivery in Russia, Belarus and Kazakhstan.

Part 1 - making candied pie.

Finely chop dried fruits and candied fruits, pour strong tea. Leave for half an hour for impregnation. In principle, you need to wait a day, but the pie takes so much time that I endure only half an hour or an hour, and it works out quite well.

Meanwhile, beat the butter with sugar.

Beat the eggs, mix them with a sugar-oil mixture.

Gradually add flour, mix well.

Add dried fruits and candied fruits, knead again.

We spread the dough into a mold, preheat the oven to 140 degrees C.

Bake until fully cooked for about 2 hours, reducing the temperature to 120 degrees after the first hour. Check the cake with a toothpick or a match - it should be dry and absolutely baked.

We pierce the cooled pie with toothpicks (to improve the soakability) and soak it with sweet hot tea with sugar - I used a cooking brush (tea should be more like syrup than tea.

We stand in the refrigerator for about a day.

Birthday cake. The foundation

Ingredients

  • flour - 250 grams, mix with baking powder,
  • dried cherries, candied fruits, nuts, prunes or any dried fruits
  • softened butter - 200 grams,
  • fine sugar 200 grams,
  • eggs - 4 pieces
  • very strong hot tea - 1 cup.

Cooking steps

Part 1 - making candied pie.

Finely chop dried fruits and candied fruits, pour strong tea. Leave for half an hour for impregnation. In principle, you need to wait a day, but the pie takes so much time that I endure only half an hour or an hour, and it works out quite well.

Meanwhile, beat the butter with sugar.

Beat the eggs, mix them with a sugar-oil mixture.

Gradually add flour, mix well.

Add dried fruits and candied fruits, knead again.

We spread the dough into a mold, preheat the oven to 140 degrees C.

Bake until fully cooked for about 2 hours, reducing the temperature to 120 degrees after the first hour. Check the cake with a toothpick or a match - it should be dry and absolutely baked.

We pierce the cooled pie with toothpicks (to improve the soakability) and soak it with sweet hot tea with sugar - I used a cooking brush (tea should be more like syrup than tea.

We stand in the refrigerator for about a day.

Birthday cake. The foundation

Ingredients

  • Marzipan for tightening cakes (200 grams),
  • Sugar mastic for covering cakes (200 grams),
  • a bowl of warm boiled water.

Part 2 - coating the cake with marzipan.

Wet hands in warm water, knead marzipan, roll it into a ball.

We roll the ball into a cake, constantly wetting it with water, then into a layer 2 cm thick.

Gently pick up the layer and cover it with the cake, constantly wetting the hands with warm water, smooth the marzipan.

We do the same with sugar mastic.

Wet hands in warm water, knead mastic, roll it into a ball.

We roll the ball into a cake, not forgetting to constantly wet our hands with water, we get a layer 2 cm thick.

Gently pick up the layer and cover it with a pie, smooth the top layer of the coating, constantly wetting the hands with warm water.

Birthday cake. Decor

Part 3 - cake decorating.

We spread the glaze with warm water as it is written on the package. Put it in a pastry syringe or bag.

Gently cover the Christmas trees with glaze. Leave to dry, can be placed in the refrigerator for a couple of hours.

On a sheet of baking paper we draw snowflakes and Christmas trees with a sugar pencil or a pastry syringe. Leave to dry, put in the refrigerator.

We decorate the cake with Christmas trees, snowflakes and snowmen.

INGREDIENTS

  • sugar 1 2/3 cups
  • flour 2 cups
  • baking powder 1 tbsp. spoon
  • 1/2 teaspoon salt
  • butter 240 gram
    unsalted, room temperature
  • 2 teaspoons vanilla extract
  • eggs 5 Pieces
  • almond paste 240 gram
  • 1/4 cup corn syrup
  • dark chocolate 450 grams
  • 3/4 cup apricot jam

1. Make a cake. Preheat the oven to 175 degrees. Oil 3 round cake pans. Line each round piece of parchment or wax paper, grease the paper with oil. Put the pistachios on a baking sheet and bake in a preheated oven for 7-10 minutes. Put on a dish and refrigerate completely. Finely chop the pistachios and set aside 1/4 cup to the side for decoration. Put the remaining 3/4 cup pistachios into the food processor. Add sugar and grind. Put in a large bowl and add flour, baking powder and salt. Beat with a mixer at low speed for 30 seconds. Add butter, milk, vanilla extract and beat with a mixer at low speed. Increase speed to medium and beat for 2 to 3 minutes. Add beaten eggs in 2 or 3 sets and beat all together, after each addition.

2. Divide the dough between the three forms. Bake for about 25 minutes. Allow to cool for 10 minutes. Remove parchment and allow to cool completely.

3. Put the almond paste in a large bowl. Beat with a mixer at low speed to soften the paste. Add powdered sugar and corn syrup and beat until smooth. Wrap in polyethylene and let lie at room temperature for 1-2 hours. Make icing. Grind chocolate on a coarse grater and put in a bowl. Bring the cream to a boil in a saucepan. Pour chocolate over with hot cream and let stand for 5 minutes. Beat until smooth.

4. Roll a third of marzipan on a work surface, lightly sprinkled with powdered sugar, into a circle 3 mm thick. Cut off excess with a knife. Form 2 more circles from the remaining marzipan. Save leftovers to decorate the cake.

5. Put one cake on the dish with the flat side up. Lubricate 1/3 cup of jam, leaving a border of 6 mm at the edges. Put one circle of marzipan on top, pour 1/3 cup glaze. Make 2 more similar layers of cakes, marzipan and glaze.

6. Lubricate the whole assembled cake with icing - top and sides. Garnish the cake with marzipan roses and pistachios.

Pin
Send
Share
Send
Send