Add the butter, and beat until fluffy, smooth, and almost white, about 5-6 minutes, on high speed. Slowly add the sugar to the almond paste while beating, gradually increasing the speed, until incorporated. Hit the pan against the counter to burst any air bubbles.īake in the center of the oven for 45 minutes or until the cake slightly shrinks and a toothpick inserted in the center comes out clean.Ĭake can last for three weeks in the refrigerator if wrapped well and can be frozen. Using a stand mixer, beat the almond paste, starting at a low speed. Add sugar and beat until the mixture is fluffy. Wet Ingredients: Using a hand mixer, whisk marzipan paste with butter at high speed until creamy. Using a fork, crush it into a smooth and pliable mass, adding more water as needed. This is a thick batter.Ĭarefully smooth the batter with a metal offset spatula. Add 2 tablespoons water and heat in microwave for 15 to 30 seconds. I use it in my Almond Cake, but is a family favorite Almond Paste. It is perfect for pies, cakes, candies, and pastries. Alternately add the flour mixture and milk to the creamed mixture. Almond Paste is a nutty paste that is made with blanched almonds, confectioners’ sugar, an egg white, almond extract, and salt. Sieve together the flour, salt, and baking powder. Stop, scrape the bowl, and cream for 60 seconds more.Īdd eggs, one at a time, to the creamed mixture. Set aside.Ĭream the butter, almond paste and sugar for four minutes. Commercially produced marzipan contains around 28 almonds and 21 grams sugar per 2 tablespoons so it's sweeter than almond paste.
You can buy it off the supermarket shelf or make your own.
Vegetable spray and parchment line three 8" (20.32 cm) cake pans. Whereas almond paste is strictly used as a baking ingredient, marzipan is ready to eat and as such considered a candy or confection. Yields: 2, 10" cake layers or 3, 8" cake layersĩ oz (255 g) unsalted butter, room temperature
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