Königsberg marzipan
Königsberg marzipan is a type of marzipan traditionally produced in the German city of Königsberg (now Kaliningrad, Russia). The style of marzipan made in Königsberg is known as Königsberger marzipan.[1] Königsberg's first marzipan production was established by the Pomatti brothers in 1809, who became confectioners of the Royal Prussian Court. They were joined by Sterkau, Petschliess, Liedtke, Siegel, Steiner, Gehlhaar, Plouda in Kneiphof, as well as Wald in Berlin and Schwermer in Bad Worishofen. [2] Königsberg marzipan is known for its flamed surface, which results in a golden-brown finish. It contains rose water and is often filled with jam. These characteristics distinguish it from the more common Lübeck Marzipan, which also frequently comes in more elaborate forms.
Producers
After World War II Königsberg was placed under Soviet administration and ethnically cleansed according to the post-war Potsdam Agreement. The native German populace was expelled. The traditional production of Marzipan in Königsberg thus ceased to exist, it was revived by confectioners like Gehlhaar, a historic confectioner and candy shop, now located in Wiesbaden, Germany. Their products include marzipan candies. The business was established in 1912. Along with Schwermer, Gehlhaar was one of the two largest marzipan producers in Königsberg in the early 20th century.[3]
References
- ↑ "Marzipan". German Food Guide. Retrieved April 23, 2014.
- ↑ "Koenigsberg marzipan". http://historyofkoenigsberg.blogspot.com/''. June 24, 2012. Retrieved April 23, 2014.
- ↑ Denny, Isabel (2009). Fall of Hitler's Fortress City: The Battle for Königsberg 1945. Casemate Publishers. ISBN 978-1-935149-20-0. Retrieved April 23, 2014.