What is Marzipan?
Pastry chefs all over the world have used marzipan for centuries. Marzipan is a sweet, pliable mixture of almond paste and sugar. Our cakes feature this tasty delicacy as the crowning glory to your hand-made creation.
History tells us that marzipan was found in Arabia and brought to Europe by Spanish Moors. For a long time only apothecaries were entitled to prepare and sell this delicacy. It was thought of as strong flavored bread to which precious stones and pearls were ground and added to cure ailments and prolong life.
Then came a great drought in Italy and almonds were the only substantial crops to survive. Marzipan was then consumed by all. It flourished as people discovered they liked the sweet confection that brought them through their famine. The recipe found its way to Lubeck, Germany, and made its home there for the ages. Lubeck is the official home of the finest Marzipan. Our recipe is a direct descendant of the original one used in European confectioneries. We believe you will taste the finest North America offers!
Today marzipan is found at finer bakeries and pastry kitchens. It is used in special holiday desserts to make hand-rolled sculptures of fruit or to coat cakes and petite fours. We feel that your event is a holiday, and sculpt you a personal creation from our artist's skilled and talented hands.
The Erotic Bakery is one of a kind, just like the cake creation we prepare for you and your one of a kind event
Marzipan! Made of ground, peeled almonds with sugared eggwhite, one of the worlds most delectable sweets known to the palate is proving once again to be part of a Christmas treat baked into our stollen. Marzipan came to Germany from Central Asia, and the Middle East. Lubech, a city in Germany known for its Marzipan for over 500 years and so has its Christmas Stollen. Fermentation in our stollen is most important for flavor and texture because stollen dough is the heaviest of all yeast raised doughs. Weighed down with raisins, almonds, citrus fruit and marzipan, flavored withvanilla almond and rum, after baking washed with some special glaze to retain it's freshness, last covered with powdered sugar
Did you know that Marzipan has been around since the middle ages? There are many stories about marizipan's origin.
One version says that there was a drought in Italy and almonds were the only substantial crop to survive. Therefore, people found many new ways to use and eat almonds. Some of the recipes included bread, pie, soup and pastries. Many believe that when the Crusaders opened trade routes to the near east, they brought marzipan back to the European continent.
Whatever the true history of marzipan, it has become a favored traditional holiday treat for many. Germany, Great Britain and the Scandinavian countries are especially well-known for this candy treat.
Marzipan is made by blanching almonds and grinding them into a fine paste which is then combined with powdered sugar. It is very easy to shape and hence makes beautiful fruit-shaped sweets, Easter bunnies and even pigs!
National Marzipan Day - January 12
Pastry chefs all over the world have used marzipan for centuries. It is a favored delicacy found in many countries that can be used in baking and in covering and filling cakes, cookies, breads, tortes, and other delicacies. Marzipan is a sweet, pliable mixture of almond paste and sugar. It is often tinted with food coloring and molded into a variety of shapes such as fruits, animals, flowers and holiday shapes. During the Christmas holiday season it is a favorite decoration as well as a filling in numerous delicacies.
There are many stories about the origin of marzipan. According to Werner, a Master Baker from Germany, marzipan was created several hundred years ago. There was a great drought in Italy and almonds were the only substantial crop to survive. Consequently, people learned many new ways to use and eat almonds. They made almond bread, almond pie, almond soup and almond pastries. Somewhere during those times someone created marzipan. People liked it so much that it flourished even after the famine past. Travelers carried the recipe from one city to another, eventually it reached Lubeck and Hamburg, Germany. Marzipan is still made there today. The marzipan made in Lubeck is based on an old traditional recipe and is considered the finest marzipan in the world. When you buy marzipan marked "Made in Lubeck" or "Lubecker Marzipan", you can be sure you are getting the finest product money can buy!
Almond paste can be made by blanching the almonds yourself. Since many fine grocery stores carry blanched almonds it is no longer necessary for you to do this step yourself. To create the marzipan, take an amount of almond paste (according to your needs) and use half that amount of powdered sugar for the mix. Spread the almond paste on a marble slab, then sprinkle the sugar over the almond paste and cut it in with a large knife. Continue to cut until it is completely mixed, never touching it with your hands. When it is well mixed, you can shape it or use in other recipes. Both almond paste and marzipan keep well if stored properly. If not needed, seal well, and freeze. To keep the almond paste from oiling while combining it with the sugar, handle the mix as little as possible.
The best marzipan recipes use a two to one ratio of almonds and sugar. The old masters don't consider a mix that contains more than half sugar as true marzipan. A trick used to make really great marzipan is to use 1 bitter almond to every 100 good almonds in the almond mix. If you've ever tasted a bitter almond, you understand how only one can have a serious effect. The smallest taste is an extremely gross experience you won't soon forget. A bitter almond uniquely alters the recipe and is always used in the best almond paste used in marzipan. One note about bitter almonds: do not be eat them in large amounts because they contain to trace amounts of cyanide.
Yield- 3 cups
1 Cup of AP Flour
½ Cup salt
1 Teaspoon Cream of Tartar
1 Cup Hot water
1 Tablespoon Vegetable oil
Food Coloring as needed
1. Combine the flour, salt, & cream of tartar in saucepan until smooth
2. Combine the hot water, oil and food coloring in separate bowl
3. Combine the liquid ingredients to the dry
4. Incorporate the mixture well before putting on the heat (medium)
5. Stir the mixture continuously while on the heat until a lump begins to form
6. While still tacky, remove from the pan and knead on counter until smooth
Store in plastic bag or container