this year 's pumpkin will, beginning with the ravioli, the velvety, jam and marzipan gourds
this enormous and very bad, has been to shed light nearly all night in front of the house, well raised and visible to the various monsters in search of sweets
literally go crazy for marzipan, then the real problem was ... not eat all the time!
pumpkin jam and almonds prepared for the event 2 weeks before and well hidden, away from the usual greedy
generally use the almond paste for decorations, simple to prepare, in practice are passed to the mixer for so many almonds brown sugar, adding a few drops of wanting water or egg white. Marzipan, which is used for classic Sicilian cakes includes the addition of glucose and sugar cooked, using a quarter of the total weight of almond dough with a great saving. The result is very similar if we consider that the almond paste is easy to work with the addition of icing sugar to roll it out and bring it to the desired consistency and moisture.
here is the base used, a spongy cake with yogurt, cut in half, soaked in fruit juice to fish, stuffed pumpkin jam, spread once reassembled with another thin veil of jam including the border. The whole is then coated with real chocolate icing. The full recipe ... as soon as possible :-))
this is the result, including mouse, not a show?
Marzipan
for about 2 pounds of pasta need 500g caster sugar, 250g of sugar, 250g of icing sugar and 500g of blanched almonds.
this type of pasta is to use raw, unlike that used for petits fours that can go in the oven.
Put the granulated sugar in a saucepan with 1 dl of water and 60g of glucose. Cook the syrup up to 115 ° and frothing from time to time.
Mix the almonds in a blender with the sugar icing for at least 2 minutes. Pour in hot syrup and add the remaining sugar. Blend for a minute and let cool.
At this point the dough is ready, you can color and create the various forms we can help with icing sugar and corn starch to the board or better yet a marble
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