Königsberg marzipan is a type ofmarzipan traditionally produced in the former German city ofKönigsberg (nowKaliningrad, Russia).[1] Königsberg's first marzipan production was established by the Pomatti brothers in 1809, who became confectioners of theRoyal Prussian Court. They were joined by Sterkau, Petschliess, Liedtke, Siegel, Steiner, Gehlhaar (todayWiesbaden), Plouda inKneiphof, as well as Wald in Berlin and Schwermer inBad Wörishofen.[2] Königsberg marzipan is known for its flamed surface, which results in a golden-brown finish. It containsrose water and is often filled withjam. These characteristics distinguish it from the more commonLübeck Marzipan, which also frequently comes in more elaborate forms.
AfterWorld War II Königsberg became part of theSoviet Union under thePotsdam Agreement. Most Germansfled or were forcibly expelled. The traditional production of Marzipan in Königsberg thus ceased to exist; the style was kept alive by confectioners such asGehlhaar, a confectioner and candy shop located inWiesbaden, 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]