Königsberg marzipan

Königsberger Marzipan is a type of marzipan that is produced in Königsberg i. Pr. Was created. It was produced and exported there until the Second World War . Since then, the term has been a generic name , not a designation of origin . Königsberger Marzipan can be produced anywhere. The specialty of Königsberg marzipan is that the surface is flamed or gratinated .

history

Königsberg marzipan factory Zappa in the Französische Straße not far from the castle

Already in the Middle Ages , marzipan came to the Republic of Venice from Cyprus and Greece . The name was erroneously derived from her, panis Marci , "Bread of Mark", the Venetian patron saint. More likely, however, is the derivation of marzapana, the box in which the dough made from almonds , sugar and rose water was imported from Cyprus. The name passed from the box to the contents. The marzipan came from Venice to Lübeck and from there to Königsberg. Only here was its surface fired and covered with sugar mass and candied fruit on the inside as edge marzipan.

Already at Duke Albrecht's wedding on July 1, 1526, there was marzipan, which was considered medicinal and was sold by pharmacists .

Well-known manufacturers in Königsberg were Plouda, Petschelies, Zappa, Schwermer, Gehlhaar, Müller, Motzki and Amende. Christmas announced their expenses as early as October - because the marzipan was sent all over the world as a gift. With the town of Königsberg, the local marzipan production also went under during the Second World War.

In the post-war period in Germany , displaced persons continued production, according to the Königsberg pastry couple Liedtke in a grocery store on Dammtor (Schlueterstrasse 47) in Hamburg .

In Berlin-Charlottenburg , the Wald family business has existed since 1947 at Pestalozzistraße 54a, which produces marzipan in the Königsberg style and sells it in the form of confectionery, pralines and cakes, among other things.

The marzipan from the Schwermer, Gehlhaar and Liedke companies can still be obtained today from companies based in Germany or their successors.

Manufacturing

While Lübeck marzipan is made from the raw mass, Königsberg marzipan is roasted.

Modeling: The marzipan is modeled into strands, small marzipan breads or other figures before it is flamed.

Punching: With the help of a punching device, even pieces of confectionery size are produced, which already have the typical fluted top edge and, after scorching , are filled with fondant and often garnished with thick fruit.

Flaming: The characteristic gratinating of the surface gives the product its yellowish-brownish roasted color. The inside remains soft.

literature

Hermann Bink: East Prussian laughter - Königsberg marzipan and other local delicacies with a cheerful content. Hartung, Koenigsberg 1933.
The happy East Prussian - funny stories and songs. Record, Miller International, Quickborn 1976.

Web links

Commons : Königsberger Marzipan - collection of pictures, videos and audio files

Thomas Platt: Freshly baked: Marzipan from Berlin. In: Die Zeit , December 12, 2007.

Individual evidence

^ Herbert Meinhard Mühlpfordt : Königsberg from A to Z. A city dictionary. Aufstieg-Verlag, Munich 1972, ISBN 3-7612-0092-7 .
↑ ^a ^b pastry chef Liedtke b. Petschelies: Not all marzipan is created equal. In: Ostpreußenblatt , 1955.
↑ Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 152 .

[1] Herbert Meinhard Mühlpfordt : Königsberg from A to Z. A city dictionary. Aufstieg-Verlag, Munich 1972, ISBN 3-7612-0092-7 .

[OB-2] stry chef Liedtke b. Petschelies: Not all marzipan is created equal. In: Ostpreußenblatt , 1955.

[holtz-3] Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 152 .