Frozen marzipan cubes

Total time: 9hr 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 259 Kcal, 2g Protein, 16g Carbohydrates, 20g Fat


  • Mixture
  • 100 g marzipan (almond mixture)
  • 3 dl full cream
  • 1 dl milk
  • 2 tsp poppy seeds
  • Chocolate
  • 2 bags dark cake icing (approx. 125 g each)
  • Utensils
  • 1 ice cube tray

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  • Mixture

    Cut the marzipan into pieces, heat the cream and milk in a pan, simmer until the marzipan has melted.
  • Mix half of the liquid with the poppy seeds.
  • To freeze the marzipan cubes

    Pour both mixtures into ice cube trays, leave to cool, freeze for at least 8 hrs.
  • Loosen the marzipan cubes from the ice cube tray and empty onto a small tray lined with baking paper, freeze for a further 30 mins.
  • Chocolate

    Melt the cake icing and pour into a bowl. Using a toothpick, quickly dip each marzipan cube into the cake icing, return immediately to the baking paper and freeze for at least another 30 mins.
  • Shelf life:

    Cover and store the chocolate-coated marzipan cubes in the freezer for approx. 1 week.

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