Anthon Berg marzipan bread is legendary, and it was introduced in the Danish market for the first time in 1898. Then began a greengrocer Anthon Berg and his son Gustav selling filled chocolates. Marzipan bread arose originally as a small, simple tasting of marzipan covered with chocolate that was handed out to waiting customers in the store.
Marzipan ice cream cake 
(1 cake)
150g dark chocolate 
75g butter 
150 g sugar 
3 eggs
Melt chocolate and butter in a bowl over a water bath. Remove the bowl from the heat and stir in sugar.Lightly beat the eggs together and stir them in. Divide dough in a springform (18 cm in diameter) and bake for 25 minutes at 175 degrees. Cool bottom and plug it in the freezer for spring shape.
150g marzipan 
150 g sugar 
3 ¼ cup low-fat milk
Grate the marzipan rough. Warm marzipan, sugar and milk in a saucepan while stirring. Take the pan off the heat and mix the pulp with a hand blender. Cool ice sheet and run it in ice maker. Spread ice chocolate bottom and set ice cream cake in the freezer overnight.
100-200 g dark chocolate
Melt the chocolate over double boiler and pour over ice cream cake and serve immediately – or Serve the cake with the melted chocolate next.
Select an marzipan of good quality – it heightens the flavor.

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