Norwegian Marzipan Cake | Norsk Marzipan Kake
On today’s video recipe of Cold Snow & Hot Chocolate I am going to show you guys a very famous Norwegian Cake recipe also known as Norsk Marzipan Kake. This cake is basically a delicate layers of Sponge cake sandwiched with different types of frostings which are super easy to make. This cake is found in most of the Norwegian Bakeries, Superstores and is baked to celebrate different occasions. So here you go the recipe of a Norwegian Marzipan Cake. Hope you guys enjoy the video.
Sponge Cake Ingredients ( I followed Micheal Lim’s Sponge cake recipe, you can bake your own sponge cake if you wish provided it should not be dense).
120 g All purpose flour
120 g fine sugar
4 egg whites
4 egg yolks
1 tsp Vinegar
¼ tsp salt
½ tsp vanilla extract
30 ml Oil
40 ml milk
*** Pre-heat the oven at 150 degrees and bake at the same temperature for 25-30 mins.
*** The recipe makes 1 big 8 inch cake or 2 small 6 inch cakes.
Frosting 1: Raspberry Jam Ingredients
200 g fresh or frozen Raspberries , you can substitute with Strawberries if you like
1/3 cup Maple Syrup
1 tbsp Corn Starch (to thicken the Jam)
Frosting 2: Raspberry Jam + Whipped Cream.
So for this frosting you basically combine the Raspberry Jam with unsweetened whipped cream
Frosting 3: Pastry cream + Whipped Cream = Diplomate Cream
1 Egg Yolk
1 Egg White
2 tbsp Corn Starch
1Cup Whole Milk
1 tbsp butter
1/3 cup Sugar ( to add with the milk)
¼ cup Sugar ( to add with the egg mixture)
** to make the pastry cream a diplomate cream all you have to do is add the cooled pastry cream to 1 cup of unsweetened whipped cream.
** Note that you will end up with extra Diplomate cream, that is because we cannot cut the quantity of eggs further. So you can use this cream with some cupcakes or you can also serve it with some fresh fruits.
Frosting 4: Normal Sweetened Whipped Cream
1 cup of heavy whipped cream + ½ cup for the above mentioned Raspberry Cream
½ cup icing sugar
For covering the cake with Marzipan you will need about 450 g for covering and the floral decoration as shown in the video.
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BAKE WITH ME | MOLLY YEH'S CHOCOLATE MARZIPAN SCONE LOAF
BAKE WITH ME | MOLLY YEH'S CHOCOLATE MARZIPAN SCONE LOAF
This bake is seriously amazing, the flavors are insanity! This makes a great treat for yourself, or make it and give it to someone you're thinking about, who doesn't love a food gift?! The marzipan element is the true MVP, it's not used enough in baking, in my opinion, and if anything- this will cement that thought for you. Especially when it's baked in here, it gets hot and chewy and when it cools a little, it gets almost crispy... delicious!
Make this and you won't be disappointed, I promise.
Recipe and method:
Easter treats | Orange Jelly, Marzipan & Chocolate
In this video I show the most important steps in making my probiotic orange jelly and marzipan confectionary. The full recipe is below. AND btw it is vegan!
It has a nice balance between freshness and acidity from the orange jelly and sweetness from the marzipan and chocolate. After about ten days storing it in the fridge it will start to taste like liqueur confectionary- that is actually alcohol developing! It tastes actually even better.
Please subscribe if you like the video!
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EQUIPMENT
3 clean kitchen towels
1 food processor to make marzipan, if you do not buy ready-made
1 glass jar that holds 1 liter
1 piece of rubber band
1 small bowl to melt chocolate in
1 pot
1 whisk
2 silicone forms to form the confectionary in
CONECTIONARY INGREDIENTS
MARZIPAN
240 g of almonds
3 tbsp of maple syrup
3 tsp of lemon
3 tsp of coconut oil
FERMENTED ORANGE JUICE
9 dl of orange juice without pulp, not from concentrate
4 tbsp of organic raw cane sugar
1 thick slice of orange
2 tbsp of water kefir grains
CHOCOLATE
2 plates dark, vegan chocolate
2 tsp of coconut oil
ORANGE JELLY
9 dl of finished fermented orange juice
2.5 ts agar agar *
* Agar agar is a jelly-like substance extracted from algae. Used instead of gelatin for vegetarians and vegans.
APPROACH
Step 1 - Make marzipan
This step is for you who want to make the marzipan from scratch. Boil water, turn the plate off, add the almonds to the water, and let it steep for 10-15 minutes. The next step is to remove the shell by rubbing the almonds against each other inside a kitchen towel. Place the almonds on a kitchen towel and cover with another kitchen towel, and leave for 2-3 days at room temperature to dry.
After the almonds have dried, you have them in a food processor, and let it run until they have turned into almond flour. Tips! Do not drive for too long, then the almonds will start to secrete oil and you will get almond butter. Then add maple syrup, lemon, and coconut oil, which will add moisture to the marzipan and make it suitably sticky.
Step 2 - Ferment orange juice
Pour orange juice into a 1 l glass jar, stir in sugar, add water kefir grains, and finally add one orange slice. Cover the glass jar with a kitchen towel with a rubber band around it so that it is supplied with oxygen, but not flies and dust. Let the orange juice stand at room temperature for 30 hours. Then strain out the watercress grains and remove the orange slice.
Step 3 - Melt chocolate
Break up the chocolate and place in a small bowl. Put the bowl in a water bath (eg hot water in the sink) to melt the chocolate. Stir in coconut oil, to get a slightly more liquid chocolate that is easier to work with.
Step 4 - Make orange jelly
In the end, the orange jelly is made ready. Add 4.5 dl of the fermented orange juice in a saucepan together with the agar agar. Let the agar thicken for a few minutes before turning on high heat, so that it boils down to a concentrated liquid mass, approx. 1 DL. The high heat causes the agar to dissolve in the juice, and boiling the juice gives more orange flavour to the jelly. Be sure to stir regularly with a whisk, first to stir out the agar lumps and then to keep the liquid free of lumps.
The next step is to turn off the heat and let the liquid cool down a bit for approx. two minutes. This is to avoid temperatures above 45 degrees in the next step, as lactic acid bacteria can not tolerate high heat. At the same time, stir to prevent it from turning to jelly. Then add the remaining 4.5 dl of fermented orange juice slowly while stirring, to avoid lumps. Then the liquid is ready to be used in the confectionery.
Step 5 - Assemble the parts into delicious confectionery
First, have the meltet chocolate in a silicone form for confectionary, at the bottom and sides. Put in the freezer for five minutes. Then fill a little under half of the form with marzipan, and press down a little so that it becomes compact. The orange liquid is poured over until the form is almost filled up, just leave some space for the chocolate. Put in the fridge for five minutes for the jelly to stiffen, and then fill up with the chocolate that becomes the bottom. Store in the refrigerator and enjoy. The taste stays stable the first five days, before the probiotic orange jelly changes taste because it continues to ferment. After this a liqueur taste starts to develop and it tastes even more amazing!! Actually what happens is that some ALCOHOL starts to develop in the orange jelly as time goes by. Pretty cool right!?
Store in the fridge for as long it tastes good, which is several weeks.
ENJOY!
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COME SAY HELLO????
Instagram: @fermentationaddict
All music provided royalty free from Epidemic Sound.
This is what I eat instead of chocolate all the time.
Dark Chocolate Bark
Today I'm going to show you how to make dark chocolate bark.
This almond chocolate bark is a great snack for any time of the day.
It's an easy way to add more nutrition and double the quantity for less money.
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This is why you'll love this healthy chocolate bark:
It's made with healthy and nutritious ingredients!
It's super crunchy and delicious!
You can keep it in the fridge for months!
It's so easy to customize it!
DARK CHOCOLATE BARK RECIPE
Ingredients:
7 oz dark chocolate (200g)
1/2 cup almonds (100g)
1/2 cup peanuts, raw (100g)
1 tbsp maple syrup
pinch of salt
NUTRITIONAL INFO (per piece):
107 calories, fat 7.6g, carb 9.2g, protein 3g
Preparation:
For roasted nuts: in a bowl combine almonds, peanuts and maple syrup.
Spread in air-fryer basket, sprinkle with salt and air-fry for 10 minutes at 340F (170C).
Break the chocolate into small pieces and melt in the microwave, stirring every 30 seconds.
Add the roasted nuts and stir until all the nuts are coated.
Spread the mixture on a lined baking tray, top with some extra nuts and put in the freezer for 30 minutes.
Cut into bite sized pieces and store in the fridge or freezer.
Enjoy!
Almond Paste Marzipan | מרציפן | Kosher Pastry Chef
Marzipan is a confection consisting primarily of sugar or honey and almond meal,
common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables.
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