Marzipan Torte Recipes

OMA'S MARZIPAN STOLLEN

Steps:

• In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

MARZIPAN TORTE

Steps:

• Preheat oven to 350 degrees and butter an 8 inch pan (springform - removable bottom recommended).
• In a large bowl, mix butter, sugar and almond paste until light and fluffy (may want to use beaters).
• Add eggs, kirsh and almond extract and beat well.
• Add remaining ingredients and beat thoroughly.
• Pour in pan and bake for 40 minutes or until golden brown.
• Dust cake with powdered sugar and garnish with berries or berry sauce.

MARZIPAN CHEESECAKE

Steps:

• Preheat oven to 350°F. and butter a 9 1/2-inch springform pan.
• Make crust:
• In a shallow baking pan toast almonds in middle of oven until golden, about 10 minutes. Remove almonds from oven but leave oven on. Cool almonds completely. In a food processor pulse nuts until finely chopped and transfer to a bowl. Break graham crackers into food processor and finely grind. Stir 1 cup cracker crumbs and sugar into almonds. Melt butter and add to crumb mixture, stirring with a fork until combined well. Press crumb mixture evenly onto bottom and 1 inch up side of springform pan.
• Make filling:
• In a food processor grind together almond paste and sugar until combined well. Add cream cheese and vanilla and blend well. Add eggs 1 at a time, pulsing until just combined after each addition.
• Pour filling into crust and bake in middle of oven 50 minutes. Turn off oven and let cheesecake stand in oven 10 minutes. (Cake will not be set in center but will set as it cools. Don't worry if cheesecake cracks; chocolate topping will cover it.) Cool cheesecake in pan on a rack 1 hour.
• Run a thin knife around edge of pan to loosen cheesecake but do not remove side of pan. Chill cake, uncovered, at least 4 hours and up to 1 day.
• Make topping:
• Finely chop chocolate. In a small saucepan bring cream just to a simmer and remove pan from heat. Add chocolate and stir until smooth.
• Carefully pour topping onto cake and spread it up to but not over edge. Chill cake, covered, until chocolate is set, at least 2 hours, and up to 1 day.
• Just before serving, remove side of pan.

RASPBERRY MARZIPAN TART

Steps:

• For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
• Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
• Spread 1/4 cup preserves over dough.
• Chill while preparing filling.
• For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
• Add eggs, 1 at a time beating well after each addition.
• Stir in almonds.
• Spoon filling over preserves layer.
• Spread gently.
• Bake at 350 degrees 40-50 minutes or until deep golden brown.
• Cool 2 hours.
• Loosen edges.
• Gently remove from pan.
• Spread with remaining 1/4 cup preserves.
• Drizzle Glaze over tart.
• For Glaze: Combine powdered sugar and lemon juice and blend well.