Marzipan

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The marzipan is a world-famous confectionery product made from raw marzipan mass and sugar. By itself, raw marzipan mass is most often obtained from blanched and peeled almonds, in rare cases pistachios. They are ground with special rollers, and the end result is a fine paste.

The next step in the production of marzipan involves the addition of powdered sugar, the amount of which plays a major role in the quality of marzipan - the more sugar, the lower the quality. The standards for the production of marzipan do not allow the amount of added sugar to exceed the amount of raw marzipan mass. Once the sugar is added, we now have a thick and firm paste that is amenable to modeling in a variety of shapes and colors.

The city of Lübeck in Germany has a long-standing reputation as a producer of one of the highest quality marzipans in the world. Producers from this city guarantee that the amount of almonds in the pasta reaches almost 70%.

The marzipan is a much loved part of confectionery. Proof of this is the Marzipan Museum, located in Szentendre / a suburb of Budapest, Hungary /. This small town annually attracts tourists who are tempted by the small confectionery of the museum.

History of marzipan

The origin of the delicious marzipan delicacy is shrouded in mystery. It is known that since ancient times there was a method of mixing almonds with sugar cane juice in the Mediterranean countries and India. They called marzipan "divine food."

It is believed that it was reserved for the caliphs around 800 AD. In those days, marzipan did not look like today, but one thing is clear - it is made from almonds. For a long time in our country there is a completely wrong idea about marzipan. For decades, the word has been used to describe a product that resembles chocolate, which in fact has nothing to do with real marzipan.

The roots of this sweet product should be sought in the Orient. The prototype of today's marzipan appeared about 1000 years ago in the eastern Mediterranean, and it entered Europe through Italy.

For a very long time, marzipan was considered a trademark only of the royal court and aristocrats. The reason for this is rooted in sugar, which at that time was very expensive. In the 18th century, however, sugar became more accessible to ordinary people, thanks to the intensive cultivation of sugar cane in the colonies. Thus, marzipan appears on the poorer tables, but in no case loses its luster and irreplaceable qualities.

Composition of marzipan

The composition of marzipan includes peeled almonds, sugar and eggs. 100 g of marzipan contain about 500 kcal, 5.8 g of fiber, 2.5 g of fat, 11 g of protein. Marzipan is divided into two types according to the content of almonds in it. In one species there are about 30% almonds, while in the so-called. real marzipan almond content reaches 50%.

Selection and storage of marzipan

Marzipan is a product that can be found in large grocery stores. It must be well packaged and have a label stating the manufacturer and expiration date. If you have prepared marzipan at home it is best not to leave it at room temperature for a long time, because it does not contain preservatives that are found in kupeshki marzipan.

It is recommended to wrap it tightly in household foil marzipan Store in a box in the refrigerator. Keep in mind that the figures made of almond marzipan dry at room temperature. It is good to make before the cake itself, but no more than 5-6 days in advance. In the summer heat the weather should be even less.

Marzipan in cooking

Marzipan is extremely widely used in confectionery. It is used to decorate various cakes, pastries and small cakes, and figurines from marzipan are prepared all over the world. It is believed that around 1300, Pope Clement V was served various fruits made of marzipan and this marked the beginning of the creation of various figurines.

Marzipan can be colored with confectionery paint and is very easy to model, making it suitable for decorating cakes and pastries with different themes. Marzipan is part of many candies, gingerbreads and cakes. In Germany, marzipan cakes are a mandatory part of the holidays, most often Christmas and Easter. The delicious gallery is most delicious only with the addition of a piece of marzipan inside.

Preparation of marzipan

If you want to do it yourself marzipan, do not worry, because the task is very easy. For this you need 350 g of ground almonds, 175 g of granulated sugar, 170 g of powdered sugar, 1 egg, 3 drops of almond essence and 2 tsp. lemon juice. Soak the almonds in hot water for about 30 minutes, then peel and allow to dry. It is necessary to grind as finely as possible.

Mix with the sugar in a bowl and form as a well. In the middle pour the egg, essence and lemon juice. Stir until a thick paste is obtained and pour on a pre-sprinkled with powdered sugar countertop. Knead with your hands until you get a smooth, homogeneous mixture. Do not overdo the kneading, because otherwise the paste will get greasy and it will be harder to work with. The amount obtained marzipan it is enough to cover the cake with a diameter of not more than 20 cm.

Harm from marzipan

The marzipan it may be harmful only because of some of the enhancers and preservatives used to make it. Homemade marzipan does not contain these improvers, so its consumption does not pose serious risks. However, the fact that marzipan contains sugar, the harm of which is well known, should not be overlooked.

The confectionery paint with which the marzipan figurines are colored is also not good for health. Therefore, the consumption of such cakes should be in small quantities.