Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little Easter Calendar 2014, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.
We will start off with a new thing, which is marzipan cake called fuglereder a la Odense Marcipan (bird nests), which is very fitting with busy birds outside finding a new or old mate to court with, building a nest to be filled with eggs.
I must admit, that I got a little anoided, when I noticed that the packaging of baking stable marzipan (being a part of my goodie from Odense Marcipan) only contained 300 g instead of the 500 g baking stable marzipan stated in the recipe !!!! So I went for a combination of baking stable marzipan and tradtional marzipan with 63% almonds. And I got not noticed any defects in these cakes !!!
Fuglereder (bird nests) a la Odense Marcipan: - 15-20 smaller cakes
- 300 g baking stable marzipan
- 200 g tradtional marzipan
- 200 g sugar
- 1 egg white - raw or pasteurised
- 20 g hazelnuts - finely chopped
- blood orange jam or plain orange jam
- Heat up the (conventional) oven to 210'C.
- Knead the marzipan together with sugar and egg white in a mixing bowl. I use my hand for this purpose.
- Form the marzipan into a roll, which is divided into 15-20 pieces of equal size.
- Roll the marzipan into sphere, which is rolled in finely chopped hazelnuts.
- Place the marzipan sphere on a baking tray covered with baking paper.
- Make a hole in the marzipan sphere using a fingre.
- Bake the marzipan cakes in the upper part of the oven at 210'C for 10 minutes.
- Cool down the marzipan cakes.
- Before serving the marzipan cakes fill the hole with blood orange jam or plain orange jam.