Almond paste for wedding cakes

What do you need:

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    Square can 13cm / 5 " 18cm / 7 " 23cm / 9 "
    Round tin 15 cm / 6 " 20cm / 8 " 25cm / 10 "
    Ground almonds 200 g / 7 oz 400 g / 14 oz 650 g / 1 1/2 lb
    Powdered sugar 90 g / 3 1/2 oz 200 g / 7 oz 350 g / 12 oz
    Powdered sugar 90 g / 3 1/2 oz 200 g / 7 oz 350 g / 12 oz
    Rum / Whiskey / Brandy 1 tsp 2 teaspoons 3 teaspoons
    Almond Essence Few drops 1/2 teaspoon 1 tsp
    Eggs 1 large 2 small 3 large

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How:

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    1. Put the ground almonds, powdered sugar and sifted icing sugar in a bowl and mix well.
    2. Lightly beat the egg, the chosen spirit and the essence together.
    3. Make a well in the center of the dry ingredients and add enough beaten egg mixture to form a fairly rigid paste.
    4. Meet with your fingers, turn on a clean table or table sprinkled with icing sugar and knead until smooth.
    5. Use as necessary. If you do not use it immediately, wrap it in an adhesive film and let it rest. It is best used within 3 hours after manufacturing.

    Recipe Notes:

    These quantities are sufficient for the top and sides of the cake. <! –

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