Great for Battenburg
I normally use natural marzipan under icing and for making petite fours but the yellow kind is needed for battenburg cakes They taste the same.
of the reference intake*
Typical values per 100g: Energy 1778kJ / 422kcal
INGREDIENTS: Sugar, Almonds (24%), Glucose Syrup, Water, Invert Sugar Syrup, Colour (Lutein).
Store in a cool dry place. Do not refrigerate.
Produced in the U.K.
Will cover up to a 6''-7'' (15-18cm) round cake.
Knead marzipan until pliable and roll out to a thickness of approx. 5mm (1/4 inch), on a surface lightly dusted with icing sugar. Coat cake with a thin layer of buttercream or boiled and cooled apricot jam. Cover with marzipan and trim away any excess with a sharp knife. Allow to dry for 24 hours before icing.
Film. Plastic not currently recycled
|Typical Values||Per 100g||Per 25g|
|Energy||1778kJ / 422kcal||444kJ / 106kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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