Zucchini with marcipan

Ingredients for Zucchini with marcipan

Instructions for Zucchini with marcipan

To prepare the Zucchini with marcipan recipe, please follow these instructions:

Chop the pads well. Put them in a small bowl and pour the port over. Leave them in port for a couple of hours. Then mix the ingredient into the pie dish by hand or in a food processor. It must be smooth and nice. Let the dough rest for half an hour in a refrigerator.

Roll out the dough until it can cover a pie shape approx. 26 cm in diameter. Preheat the oven oven at 225 degrees for 10 minutes.

Share the eggs. Run the marcipan egg yolks and cream as well as the rest of the port wine marinade in the food processor to smooth and fine. Whip the egg whites stiff and gently stir them in.

Distribute the porridge-spun sauces over the fortified pie and pour the marcipan stock over.

Stir the pie in the oven at 200 degrees C for approx. 25-30 minutes. Make sure the surface is golden and not too dark. If it becomes too dark, put a little baking paper over the pie in the last few minutes.

Serve the pie lukewarm, like with a couple of vanilla ice balls