CakeChristmas
CakeChristmas
Dates, prunes and nuts are wrapped in a thin layer of marzipan, then powdered irregularly with cocoa. A few sliced pebbles reveal their fruity heart.
Suggestion for presentation

Illusion cakes / Fruit & confectionery

Pebble-Shaped Marzipan-Stuffed Fruit

A recipe by CakeChristmas / Updated on 30 October 2026.

Dates, prunes and nuts are wrapped in a thin layer of marzipan, then powdered irregularly with cocoa. A few sliced pebbles reveal their fruity heart.

Twenty-four small oval pebbles, 12 parts / Assembly without cooking

12Indicative portions
45 minPreparation
0 minBaking
30 minRest & Cooling
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Dessert in this mood

Dates, prunes and nuts are wrapped in a thin layer of marzipan, then powdered irregularly with cocoa. A few sliced pebbles reveal their fruity heart. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Check all the kernels. Close the eight dates and eight prunes without filling; group the sixteen walnut kernels into eight pairs.
  2. Divide the marzipan into 24 servings. Flatten each between two papers by 1 to 2 mm and wrap it around a fruit or a pair of nuts. Weld the edges by pinching them gently; keep an oval shape a little irregular.
  3. Roll very lightly the bites in the 20 g of sugar and then pat to remove the surplus.
  4. Powder small areas of cocoa with a colander, without covering all the almond. Smooth very lightly with a dry finger to create some natural spots, without detailed drawing.
  5. Refrigerate 30 minutes. Present the pebbles on a food dish and cut two to show the fruits; no real gravel serves as a decor.

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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