John Myers
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Strawberry Marzipan Casserole
The perfect strawberry marzipan casserole recipe with a picture and simple step-by-step instructions.
- 6 size Fresh strawberries
- 2 Eggs
- 25 g Fine granulated sugar
- 1 pinch Salt
- 60 ml Milk
- 70 g Marzipan raw mass
- 1 half Lemon
- 10 g Flour smooth
- 20 g Cornstarch
- 20 g Butter
preparation
- Preheat the baking oven to 180 degrees O / U – put the casserole molds (about 150 ml filling volume) with a little cold butter in the warm oven and after a few minutes brush them well all over with the now liquid butter – wash the strawberries, drain them and quarter them – Roughly dice the marzipan – Prepare the lemon zest of half a lemon
preparation
- Separate the eggs – stir the yolks with 1 third of the specified amount of sugar until frothy – beat the egg white with the remaining sugar and 1 pinch of salt to a light snow – finely puree the prepared marzipan cubes together with the milk and lemon zest using a blender
- Mix the flour and cornstarch – now mix the yolk mixture with the marzipan milk and the flour mixture and finally fold in the snow carefully – fill everything into the prepared casserole molds – finally put the strawberries in and bake at 180 degrees O / U for about 25-30 minutes – Sprinkle with powdered sugar and serve warm immediately
Attention, quantities
- The specified amount of ingredients is suitable as a small dessert for 2 people – if the casserole is eaten as a sweet main course, the ingredients per person would have to be at least doubled (or even 3 times the amount for hungry eaters) – of course, you also have to use larger casserole dishes accordingly use and extend the baking times a little (stick test)
TIP
- Marzipan fans could try mixing coarse marzipan cubes into the dough instead of the strawberries …
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