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)
CHOCOLATE BOTTOM
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.
Marzipan-IS
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.
TOPPING
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.
TIPS
Select an marzipan of good quality – it heightens the flavor.
via:vakrehjem.com
