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Ингредиенты
- Apricot Jam or possibly Red Currant Jelly Water
- 3 1/2 c. Confectioner's Sugar, sifted
- 1 c. Granulated Sugar
- 5 c. Grnd Almonds
- 4 lrg Large eggs
- 1 x Lemon , Juice of
- 1 tsp Vanilla Extract
- 1 Tbsp. Rum
- 1 Tbsp. Orange-flower Water
Инструкции
- Before icing the Irish Christmas Cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or possibly red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.)
- Mix the sifted confectioner's sugar with the granulated sugar and almonds in a large mixing bowl.
- In a separate mixing bowl, beat the Large eggs till frothy, then gradually add in the lemon juice, vanilla extract, rum, and orange-flower water into the Large eggs.
- Working first with a wooden spoon, mix the egg mix with the dry ingredients till a paste is formed. You will most likely finish blending the mix with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mix.
- If over-blended, the marzipan will be crumbly, making it impossible to roll and mold.
- After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hrs. It will be easier to handle at which time.
- Roll the marzipan on a board which has been lightly dusted with confectioner's sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the hard cake. Wrap the cake in foil and store it in a dry, cold place for several days.
- Tomorrow, you'll learn how to finish the Irish Christmas Cake with Royal Frosting.
- Kitchen Staff Tip: You may prepare your marzipan with commercial almond paste. Simply use 3, 7-ounce. tubes of almond paste and roll, then drape the marzipan as directed above. But we think which is nowhere near as fun and rewarding as creating the entire concoction from scratch!
