Danish Marzipan Cake With LIQUORICE 1 Comment

Danish Marzipan Cake With LIQUORICE

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The recipe is made in cooperation with baker Nichlas Jaime Frese og confectioner Kathrine Velin Hansen.

• 350 g marzipan
• 175 g sugar
• 40 g Johan Bülow Salty Liquorice Syrup
• 15 g egg whites
• 5 g Johan Bülow Raw Liquorice Powder
• White chocolate

Mix marzipan and sugar in a food mixer.
Pour in the egg whites a bit at a time and then the liquorice syrup.
Weigh the paste into pieces of 40 g and form into small cakes.
Sprinkle with liquorice powder.
Bake at 230°C on a double plate for app. 10 minutes.
Cool down and dip in white chocolate and sprinkle with dried raspberries.

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