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09:40 Jan 20, 2006 |
Danish to English translations [PRO] Cooking / Culinary | |||||
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| Selected response from: Christine Andersen Denmark Local time: 09:57 | ||||
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Summary of answers provided | ||||
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3 +4 | Almond pastry tart (or mazarin cake base) |
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Discussion entries: 1 | |
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Almond pastry tart (or mazarin cake base) Explanation: I think I'd go for Almond Pastry tart or pie-shell, but it just might be mazarin cake, which is a sort of potato dough flavoured with marzipan or almonds. If successful, it has a different texture, softer than normal pastry, but you'd never believe it had potato in it! If you can't ask the client, then almond pastry covers practically anything likely to be used. -------------------------------------------------- Note added at 1 hr (2006-01-20 10:52:35 GMT) -------------------------------------------------- Alomond macaroon base Liset is right - there is a recipe (eg, in Tørsleff's Blaa Bagebog and other classics) for 'makronbunde' which might well be called mandelbunde, and very probably used in a dessert. Light egg-white with graound almonds to give a meringue-related, crisp, airy result. One of these would be called an almond macaroon base. I think this is really the most likely, given the topping - the other suggestions would be too heavy. |
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