This time-consuming dessert has a wonderful almond flavor. Its consistency is reminiscent of Lübeck marzipan.
First, peel the almond kernels: put them in boiling water, where you let them do 1 min. Drain, cool and peel by pressing the almond kernel out of the shell between thumb and forefinger. Dry the almond kernels and grind them finely. This is best done the day before.
Boil the sugar, 250 ml of water, the peel of the lemon peeled into wide strips, star anise and cinnamon stick. Let this syrup cool a little, remove the peel, star anise and cinnamon stick. Meanwhile, separate the eight eggs. Mix eight egg yolks and two egg whites with the ground almond kernels. Use the six remaining egg whites elsewhere, such as for meringue.
Add the almond mixture to the sugar syrup, put it on a low flame on the stove and stir it for half an hour at low temperature. It is a prerequisite for the success of the recipe that you stir constantly in one direction only. It does not matter whether you stir clockwise or counterclockwise. Otherwise the mixture could curdle.
Remove the almond paste from the fire, put it in a cooled rinsed mold, let it cool and then invert it.
Tips:
– Desserts and other dishes with sweet almond kernels gain flavor if you gently add finely ground bitter almonds. Calculate 2-3 b
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