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marzipan Pogacha

This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at

Another form of making marzipan pogacha. Grab half a pound almonds and a quarter pound sugar, crush the almonds, add some rose water so it won't be oily, crush it again, add some sugar and rose water. Cut a wafer into a square, paste one side with butter; add almond dough into two wafers; put two onto each other; then you will need some egg whites, add some rose water, mix it, then make some dense dough during the night, dip the pogachas into the dough, put them afterwards into hot butter; don't fry them for too long, they should stay white.


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