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Goan marzipan is used to make Easter eggs. It is also used to make Christmas sweets in various shapes like fruits, flowers, stars, etc. Similarly, in the city of Mumbai, the East Indians mould their cashewnut-based or almond-based marzipan into different shapes for Christmas and into marzipan eggs, chickens and bonnets for Easter.
The quality requirements of Lübeck Marzipan are set higher than those of conventional marzipan [2] and are regulated by the RAL German Institute for Quality Assurance and Classification. For a product to qualify as Lübeck Marzipan, a product must contain no more than 30% sugar, while the Lübeck Fine Marzipan must contain up to 10% sugar. [3]
Simnel cake is a light fruitcake, generally made from the following ingredients: white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel. Sometimes orange flower water or brandy is used, either in the cake batter or to flavour the almond paste. In most modern versions, marzipan or almond paste is used as a filling ...
Chocolate-coated marshmallow treats, also known as chocolate teacakes, are confections consisting of a biscuit base topped with marshmallow -like filling and then coated in a hard shell of chocolate. They were invented in Denmark in the 19th century [ 1 ] under the name Flødeboller (cream buns), and later also produced and distributed by Viau ...
Aquafaba. This egg substitute is likely already in your pantry. The magical ingredient known as aquafaba is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can ...
Cheesecake. Traditionally made using a German dairy called Quark instead of cream cheese. Dampfnudel. Typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert. Dominostein. A sweet primarily sold during Christmas season in Germany and Austria. Donauwelle.
Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), [ 1 ] raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, [ 2 ] vanilla ...
Fios de ovos is called foi thong in Thai. The name of the dessert comes from the observation that it has fine, long stripes and is shiny like silk. Fios de ovos was introduced from Portugal to Thailand by Maria Guyomar de Pinha, half Portuguese and Japanese who was born and raised in Thailand. It is considered a fine dessert.