Yeah that all sounds really good

chrismeyer6 wrote on 2021-04-30, 20:21:

Yeah that all sounds really good

You have the recepie now, and you should really try it out. If you can not get marcipan, then try fondant with almond extract mixed in. It is a poor substitude fro marcipan, however on this cake, it can do.

Sweet thanks. I'll show my wife she's a seriously good Baker.

chrismeyer6 wrote on 2021-04-30, 20:40:

Sweet thanks. I'll show my wife she's a seriously good Baker.

For the student ones.... You can follow this recepie for the crispy bottom.

200 gram cold butter
350 gram white flour
150 gram powdered sugar
1 teaspoon vanilla sugar
1 egg

Cut the butter into small cubes/pieces and crumble it into the flour.
Add powdered sugar and vanilla sugar and mix, then finally add the egg and assemble it into a homogene dough.
Put it in the fridge for one hour
Roll it out, cut into pieces at 20x30 centimeters.
Bake on baking paper at 175 degree celcius for 20/25 minutes untill golden and take them out at the exact right time.

If you spread raspberry jam on one plate, and put another on the top, when they are still slightly soft to crispy,
and then let them cool down. Then finally put frosting (the one only made from powdered sugar and boiling water),
then you have something we call raspberry cuts. Picture below....

Some alcohol on friday night, waiting for my buddies to go online in PUBG

vad4r wrote on 2021-04-30, 20:55:

Some alcohol on friday night, waiting for my buddies to go online in PUBG
Trinken Pernod.jpg

Pernot and Coke? Just as strange as red wine and cola. Personally I prefer Malibu and Chokolate milk.
You can always try something we call Cement mix. It is Baily with eighter lime or lemon juice.
It is sometimes referred to as Monkey Brain here. And it is a "passage if rite". (If you can imagine) 😁 😁 😁

brostenen wrote on 2021-04-30, 20:55:

For the student ones.... You can follow this recepie for the crispy bottom. […]
Show full quote

chrismeyer6 wrote on 2021-04-30, 20:40:

Sweet thanks. I'll show my wife she's a seriously good Baker.

For the student ones.... You can follow this recepie for the crispy bottom.

200 gram cold butter
350 gram white flour
150 gram powdered sugar
1 teaspoon vanilla sugar
1 egg

Cut the butter into small cubes/pieces and crumble it into the flour.
Add powdered sugar and vanilla sugar and mix, then finally add the egg and assemble it into a homogene dough.
Put it in the fridge for one hour
Roll it out, cut into pieces at 20x30 centimeters.
Bake on baking paper at 175 degree celcius for 20/25 minutes untill golden and take them out at the exact right time.

If you spread raspberry jam on one plate, and put another on the top, when they are still slightly soft to crispy,
and then let them cool down. Then finally put frosting (the one only made from powdered sugar and boiling water),
then you have something we call raspberry cuts. Picture below....

snitter.jpg

I showed my wife the recipe and she's going to try making it for Mother's day depending on time and how the day goes. But she's excited to try it. She's also very happy it's in metric since that's what we use in our house for cooking.

chrismeyer6 wrote on 2021-04-30, 20:40:

Sweet thanks. I'll show my wife she's a seriously good Baker.

I forgot to add this....
If, and only if, you can not find any marcipan. Then you can make a replica at home.

The first thing you need to do, is to soak the almonds in boiling water. Boil the water an pour over the almonds.
Then take them up in your hand, one by one, and you can slip off the brown skin.
Once you have done it with 1 kilo of almonds, it is time to run them through a food processor/blender.
Make sure it id an extremely strong and heavy duty, else you will burn the machine out.

Now you need to cook sugar in water, and make a sirup. White sugar makes the best result in terms of colour,
yet cane sugar add's a more caramel taste to the end result. You choose.

The ratio is 40 percent sugar and 60 percent almond "flour". If you want more almond taste then go for 70 percent.
Once sugar is dissolved into a thick sirup, then add the chopped almonds. Stir and heat up, make sure it does not burn.
Take it out and knit it on the table. The finer you chopped the almonds the better.
In factories, marcipan is made by crushing the almonds to a paste between rollers.
You can substitude some of the almonds with the inners of apricot seed's, to make marcipan a bit more bitter.
Pure almonds does not really give a strong taste of marcipan, thus apricot seed's are taste enhancers.

I do not know if you live in America or not. However in USA, marcipan is not well known. You have to go to Canada,
before it is known. A fact that I find extremely strange. Because marcipan with liqour and covered in dark chokolate are delicious.

Sweet thanks. Yes we do live in the US. I can actually buy marcipan locally but my wife likes to make it at home she also makes her own fondant as well.

chrismeyer6 wrote on 2021-04-30, 21:08:

brostenen wrote on 2021-04-30, 20:55:

For the student ones.... You can follow this recepie for the crispy bottom. […]
Show full quote

chrismeyer6 wrote on 2021-04-30, 20:40:

Sweet thanks. I'll show my wife she's a seriously good Baker.

For the student ones.... You can follow this recepie for the crispy bottom.

200 gram cold butter
350 gram white flour
150 gram powdered sugar
1 teaspoon vanilla sugar
1 egg

Cut the butter into small cubes/pieces and crumble it into the flour.
Add powdered sugar and vanilla sugar and mix, then finally add the egg and assemble it into a homogene dough.
Put it in the fridge for one hour
Roll it out, cut into pieces at 20x30 centimeters.
Bake on baking paper at 175 degree celcius for 20/25 minutes untill golden and take them out at the exact right time.

If you spread raspberry jam on one plate, and put another on the top, when they are still slightly soft to crispy,
and then let them cool down. Then finally put frosting (the one only made from powdered sugar and boiling water),
then you have something we call raspberry cuts. Picture below....

snitter.jpg

I showed my wife the recipe and she's going to try making it for Mother's day depending on time and how the day goes. But she's excited to try it. She's also very happy it's in metric since that's what we use in our house for cooking.

Cool.... My mother always ask if the raspberry cuts, are fresh from the same day. Once they are older than 12 hours, they get borring and loose the crispness.

I really hope your wife will have fun with these recepies. The whiskey-chokolate-dough, are a kind of universal thing. You can actually use a ton of differnt type of cakes. As long, and this is VERY IMPORTANT, do not use any cake with custard. Custard makes a bad result. You can also make ball's out of it, and roll it in this type of coconut stuff. You know, the stuff that are a bit like sprinkles. Small pieces of dried pure coconut. Or you can choose simple harlekin sugar springles. Or chokolate sprinkles. Personally I go for the coconut, because I find the end result too sweet without the bitterness of the coconut.

We call these balls for Rum-Ball's. And as I stated, I like to use whiskey instead. Whatever you choose, then do not go with extracts. Use the real stuff. Photo of Rum-Ball's below.....

chrismeyer6 wrote on 2021-04-30, 21:36:

Sweet thanks. Yes we do live in the US. I can actually buy marcipan locally but my wife likes to make it at home she also makes her own fondant as well.

Ohhh... That is sweet.... (in more than one way)
Yup... Fondant or marcipan. They have way different applications. Is it just me, or is fondant for impression and marcipan for taste?
Like. You can never get that smooth finish from marcipan. On the other hand, then fondant is just super sweet and nothing else.

No your spot on. Store bought fondant is quite yucky to eat but you can really make some beautiful things with it. With recipes like these my wife tends to have a blast with

I'm drinking an Asahi was we speak and it's an import from Japan for once - I found a Japanese restaurant down the road that sells them (individually). Cases of them are readily available from bottle shops around here but they're the "made under supervision" versions, which are brewed in China or Australia. They're still a nice beer but nothing like the original, brewed in Japan version.

I gotta find me a bottle shop that imports the real thing.

A sushi pizza, couple of pretzel dogs, and a strawberry banana smoothie that I ordered online...with a Pentium III machine. 😜

chrismeyer6 wrote on 2021-04-30, 22:36:

No your spot on. Store bought fondant is quite yucky to eat but you can really make some beautiful things with it. With recipes like these my wife tends to have a blast with

What if, one mixed a bit of almond extract into fondant? Or a double layer, were fondant is covering a layer of marcipan?

badmojo wrote on 2021-05-01, 06:52:

I'm drinking an Asahi was we speak and it's an import from Japan for once - I found a Japanese restaurant down the road that sells them (individually). Cases of them are readily available from bottle shops around here but they're the "made under supervision" versions, which are brewed in China or Australia. They're still a nice beer but nothing like the original, brewed in Japan version.

I gotta find me a bottle shop that imports the real thing.

Sounds good. What type of taste is it? Light taste like pilsner or more ale like? I really enjoy pilsner type with elderflower or ale with blackberry/licorice taste. Just not stout or porter types.

Astra Kiezmische

It´s a mix between beer and lemon soda

brostenen wrote on 2021-05-01, 20:30:

badmojo wrote on 2021-05-01, 06:52:

I'm drinking an Asahi was we speak and it's an import from Japan for once - I found a Japanese restaurant down the road that sells them (individually). Cases of them are readily available from bottle shops around here but they're the "made under supervision" versions, which are brewed in China or Australia. They're still a nice beer but nothing like the original, brewed in Japan version.

I gotta find me a bottle shop that imports the real thing.

Sounds good. What type of taste is it? Light taste like pilsner or more ale like? I really enjoy pilsner type with elderflower or ale with blackberry/licorice taste. Just not stout or porter types.

My wife has added flavor extracts to her fondant and it's good. I actually don't mind eating the fondant my wife makes it's actually quite good.

Paraguayan cuisine.

That all looks fantastic