For our first technical of series 2 we attempted a checkerboard Battenberg cake, typically in a pink and white color but this was Mary Berry's coffee and walnut version. Now, I am not a coffee drinker, but similar to a good tiramisu this has gentle coffee flavor, and the marzipan is so good. I will definitely be using marzipan more often now that I know how simple it is to make!
I followed Mary Berry's recipe, found here.
The only suggestion I would add to the recipe is to not trust your own ability to divide the batter in half and do measure because I ended up with more coffee/walnut and I could have sworn I did a better job dividing it in half. You can see my ... sworn a did a better job attempt below...
To make 8 ounces of marzipan, pulse 3/4 cup almond meal, 3/4 cup powdered sugar, then add 1 tsp of almond extract, and 1/2 tsp of rose water. Then add 1/2 egg white and pulse until the mixture comes together in a ball. Fold a few times and you can wrap it in plastic wrap if you make it ahead of time. Roll it out between parchment sheets and add powdered sugar if it is too sticky while you are rolling it out.
YUM!
No comments:
Post a Comment