CakeChristmas
CakeChristmas
A few small low-paved disguised fruits, fine ivory almond base, layer of prune dates and chopped nuts, almond tops in large areas soft green pink or ivory, sharp slices but artisanal.
Suggestion for presentation

Pop & Colored / Fruit & confectionery

Three Marzipan Blocks Filled with Dried Fruit

A recipe by CakeChristmas / Updated on 30 October 2026.

The dried fruits are chopped and assembled in a plate of almond; four strips in three colors, pink, green and nature give low bites whose slices reveal the fruits.

24 pavers 3 x 3 cm, frame 12 x 18 cm / Assembly without cooking

12Indicative portions
35 minPreparation
0 minBaking
1 hRest & Cooling
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Dessert in this mood

The dried fruits are chopped and assembled in a plate of almond; four strips in three colors, pink, green and nature give low bites whose slices reveal the fruits.

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Original quantity: 12 servings.

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Preparation

  1. Check the kernels, chop dates, prunes and nuts fine enough to then cut squares. Combine in a homogeneous mixture, without purée.
  2. Share the marzipan in 160 g and four parts of 45 g. Spread the 160 g into a rectangle of 12 x 18 cm on baking paper, about 5 mm thick.
  3. Stir the fruit mixture in a layer of 8 to 10 mm. Color one part of 45 g of almond in pink and another in green; leave the last two in nature. Spread each in strips of 3 x 18 cm, about 5 mm, then place the four strips side by side in the order nature, pink, green, nature on the fruits.
  4. Pass very gently the paper-protected roll to adhere. Refrigerate for 1 hour, then cut a grid of four by six squares of 3 cm, following the boundaries between the four strips, so that each paver is of a single color. Serve flat.

Preserve and Serve

5 days in the refrigerator, in a closed box.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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