Mango-orange-marzipan Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml smoothie, (mango-orange, 100% fruit puree)
- 250 ml orange juice, freshly squeezed or 100% not-from-concentrate
- 1 packet aroma, (orange finesse)
- 3 tablespoon sugar
- 1 pck.pudding powder, vanilla
- 3 drops bitter almond flavor
- 200 g marzipan paste
Print Recipe
Pin Recipe Instructions
- Mix the mango-orange fruit puree (also called a smoothie, can be bought ready-made on the refrigerated shelves of many discount grocery stores) and the orange juice with the orange finesse and sugar in a saucepan. Remove 4 tablespoon of the juice and stir in the pudding powder without lumps. In the meantime, bring the remaining juice to the boil, stir in the mixed pudding powder and bring it to the boil again briefly. Pour the fruit pudding into a tall measuring cup, chop the marzipan into small pieces and add 3 drops of bitter almond oil to the pudding. Puree finely with the magic wand.
- A fruity and delicious cake filling for marzipan lovers is ready.
- My suggestion: First I bake a light-colored cake biscuit, which I then cut twice across and spread with the fruit pudding.
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