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Delias Marzipan

  • 02-12-2011 10:03am
    #1
    siobhan2005
    Registered Users, Registered Users 2 Posts: 38 ✭


    I made delia smiths marzipan last year for the christmas cake and really liked it in comparison to bought marzipan.

    Im making a cake this year for fiancées family.

    The recipe includes 2 eggs & 1 yolk, which is combined with caster sugar and whisked for 12 mins in a bowl over simmering water.

    At bottom of the recipe it notes that the recipe uses raw eggs. I have looked online for an alternative but havent seen anything, worried most of them wont turn out right, whereas I know I can do the delia one.

    Fiancees grandmother will probably be eating this cake so I dont want to poison her with salmonella.

    Would the whisking over simmering water for 12 mins cook the eggs? Or should I just buy some or try another recipe instead? Im not sure if this is even an issue and what the actual chances are of someone getting ill over this.

    Or I have just seen a recipe from Rachel Allen where she covered the cake with marzipan then put in the oven for 10 - 20 mins. She didnt cover it with icing after that, but would that cook the marzipan and could you then put fondant on it and would this be better?


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