Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

There are numerous special small marzipan cakes or sweets made in Germany that come from two distinctive schools, those of Lübeck and Königsberg (today’s Russian Kaliningrad). See niederegger. The latter traditionally tastes a little less sweet and comes in the form of petits fours cut with special crimped cutters. The result can resemble a vol-au-vent and be partially filled with boiled apricot jam or liqueur fondant, topped with a firmer fondant and decorated. See fondant. The overall characteristic, though, is to let the pieces set for 24 hours before browning them in a hot oven.