Читать книгу Cake: 200 fabulous foolproof baking recipes - Rachel Allen - Страница 28
ОглавлениеPrep time: 5 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
Makes: 450g (1lb)
225g (8oz) caster or granulated sugar
175g (6oz) ground almonds
A few drops (not more than ⅛ tsp) of almond essence or extract
1 egg white, lightly beaten
Place the sugar in a heavy-based saucepan and pour in 75ml (3fl oz) of water, then continue to heat for 5–10 minutes or until a sugar thermometer reads 110–115°C (230–235°F). If you don’t have a thermometer, this is the ‘thread stage’. The mixture will be thick and syrupy and the last couple of drops that fall from a spoon will form a thread.
Remove the pan from the heat and stir until the syrup is cloudy. Add the ground almonds, almond essence or extract and egg white and mix well. Transfer to a bowl and allow the marzipan to cool and become pliable.
Tip Marzipan is incredibly useful for so many cakes, from icing to decoration and even as a key ingredient in the actual sponge (as in the recipe opposite). It will keep in the fridge, covered, for up to three months, and it can be frozen too.
