The cake that lies beneath this layer is often thick red a caprese with lemon, which I have already widely discussed in the blog:) I never tried with the decoration and the results seemed to me then too bad, although I did everything very quickly and it was a mistake to draw the veil of jam to stick the hat, and the parchment .. .
Okay, maybe we'll try again next time!
Marzipan
125g blanched almonds (not roasted) or ground almonds 125g icing sugar
an egg a few drops of almond essence
Grind the almonds so that they are fine. If you will not be enough for the marzipan will not be 'never smooth and tender' to tear. In
robot, with the warmth of the blades, almonds tend to release their oil and to become a paste. To avoid the inconvenience them in the freezer an hour before you chop them and add a spoonful of sugar in the robot while it moves.
Pour finely chopped almonds or almond flour, egg white, icing sugar and almond essence in a bowl. Mix all and knead until it forms a smooth and compact to work with a rolling pin .
marzipan recipe was taken from
http://www.cookaround.com/yabbse1/showthread.php?t=36464la.
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