Almond Icing (Marzipan Layer)

This traditional Parsi-style almond icing acts as a rich, marzipan-like layer that seals moisture into cakes before the final decoration. Ground almonds and sugar are bound with stiff egg whites and scented with rose water and vanilla, creating a dense, aromatic paste that hardens slightly when returned to the oven. It provides a smooth, flavorful foundation for a final coat of royal icing, adding a luxurious nutty texture to celebratory cakes.

Ingredients

1 pound Sweet almonds (Originally '1 ratal'. Blanched and peeled.)
1 pound Powdered sugar (Originally '1 ratal finely crushed sugar'.)
1 teaspoon Almond extract (Originally '8 bitter almond seeds'. Substituted with extract for safety and convenience.)
1 teaspoon Vanilla essence (Originally '1 small spoon'.)
2 tablespoons Rose water (Originally '2 spoons very good rose water'.)
3 large Egg whites (Quantity estimated (originally 'as needed'). Beaten to stiff peaks.)

Instructions

1Blanch the sweet almonds, peel off the skins, wash them, and wipe them completely dry with a clean cloth.
2Grind the dried almonds into a very fine, smooth paste (like 'mes'), adding the rose water drop by drop to help the process.
3Mix the powdered sugar, vanilla essence, and almond extract into the almond paste. Gradually fold in the stiffly beaten egg whites, adding just enough to form a stiff dough similar in consistency to roti (bread) dough.
4When your cake is nearly done baking or freshly baked, heat a knife and cleanly slice off any domed top to make it level. Using a wooden knife or spatula, spread the almond icing evenly over the top of the cake.
5Return the cake to a warm oven (approx. 250°F/120°C) for about 15-20 minutes to let the almond layer set and dry slightly. Once ready and cooled, you may spread a final layer of white sugar icing (Royal Icing) over the almond layer for a smooth finish.