February 14, 2014

Marzipan cake with raspberry and lime

ROMANTIC marzipan cake

I think it is time  for you to have a cup of coffee or tea with a heart cake :-)

I have found this recipe on these marzipan cakes on Himmelske Kager - kransekage med hindbær og lime. I have made no changes at all to the recipe. However, next time I will make a reduction on the amount of icing sugar, as I find the sweetness level to cover over the taste of raspberry and lime. I imaging a reduction of 20-25 g icing sugar to a total amount of 75-80 g icing sugar would give a more flavour full and less sweet taste.

Marzipan cake with raspberry and lime: - 20-25 cakes
  • 250 g marzipan
  • 100 g icing sugar
  • 15 g egg white
  • 1 organic lime - zest
  • 2 tablespoon freeze dried raspberry
  • icing
  • sugar heart for decoration
  1. Heat up the (conventional) oven to 200'C.
  2. Knead the marzipan, icing sugar, egg white and lime zest together by hand to a homogeneous mass.
  3. At the end of the kneading process add in the freeze dried raspberry.
  4. Roll the marzipan cake mass into long strings, which is cut into a desired length.
  5. Place the marzipan cake on a baking tray covered with baking paper.
  6. Bake the marzipan cake in the upper part of the oven at 200'C for 10 minutes.
  7. Cool down the marzipan cakes.
  8. Make some icing for gluing on the heart shape decoration.

1 comment:

  1. You are welcome :-) Thank you for your home-made shrovetide buns, which I got in return. See you again in a few hours :-) Kirsten


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