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Marzipan Loaf

Marzipan loaf from Erken 1914: marzipan is divided in three, colored pink, green, and left plain, rolled out, layered with a little water between, pressed together, and cut into pointed squares.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 628 (falt i det fri)

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About the dish

One of the decorative marzipan pieces that belonged on the confectionery tray at Christmas and celebrations. The three colored layers give a striped cross-section when the «loaf» is sliced.

How to make it

  1. 1

    Divide and color

    Divide the marzipan into 3 equal parts. Color one part pink, one part green, and leave the last one plain.

  2. 2

    Roll out

    Roll out each part on a work surface dusted with a little confectioners' sugar.

  3. 3

    Layer up

    Stack the sheets on top of one another and moisten very lightly with water between the layers.

  4. 4

    Press and cut

    Press the layers together lightly and cut into pointed squares.

Changes from the original

The method has been broken into steps. The «fjælen» (board) is rendered as a work bench/work surface, and the colors as food coloring.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 628) → 1949 (korrekturlest, s. 759)~94% av teksten endretfjernetlagt til
Marzipanen deles i 3 like dele; en del farves lyserød, en del farves grøn, og en del beholdes ufarvet. Hver del Ufarvet marsipanmasse kjevles ut, — strø fuktes med litt flormelis paa fjælen; lægges paa hinanden, idet man mellem lagene fugter vann, belegges med marsipansmør. Til dette eltes marsipanmassen med litt gul farve, kjevles ganske let tynt ut, pensles atter med vand; trykkes let sammen vann og utskjæres i spidse firkanter. belegges med forskjellig pålegg, som f. eks. marsipanschweizerost. Utskjæres som halve smørbrød. Vil man at marsipanen skal forestille rugbrød isteden for franskbrød, eltes marsipanen med litt kakao.

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Frequently asked questions

How is the marzipan loaf built up?
The marzipan is divided into three equal parts: one is colored pink, one green, and one left plain. Each part is rolled out, stacked in layers, and pressed together lightly so you end up with three colored layers.
Why should you moisten between the layers?
A little water between the layers makes the marzipan sheets stick together, so the loaf doesn't fall apart when cut. Use very little—just a light moistening.
How do you keep the marzipan from sticking while rolling?
Dust a little confectioners' sugar on the board before rolling out each part.
How is it cut and served?
The pressed cake is cut into pointed squares (diamonds) and served as confectionery. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 628, and makes about 10 servings.

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