Marzipan log

Place almonds in boiling water for 1–2 minutes. Place in a colander and remove the skins from the nuts. Wash the kernels and fry in a dry hot frying pan for 10–15 minutes, stirring constantly. Grind the nuts in a blender until pureed.

From sugar and 2 tbsp. l. Boil the thick syrup over low heat with water (until the sugar is completely dissolved). Add chopped almonds to the syrup and heat, stirring constantly, for 3-4 minutes. Place the mixture on a flat dish, cover with film and cool. Pass through a meat grinder.

Wash dried apricots, steam in boiling water. Grind 200 g of dried apricots in a blender until pureed. Chop the walnuts with a knife. Mix dried apricot puree and walnuts in a saucepan. Add honey and heat, stirring constantly, 3-4 minutes. Wash the grapes, remove the berries from the branch.

Cover a rectangular pan with cling film. Place whole dried apricots on the bottom, then one third of the marzipan mass. Place half of the dried apricot puree with nuts on it.

Place grapes in a thick layer and cover with the second third of marzipan.

Then add the remaining dried apricot and nut puree and the remaining marzipan. Cover the mold with film and refrigerate for 4-5 hours. Remove the marzipan from the mold, turn it over onto a plate and remove the film.