Cranberry tree

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut out approx. 10 circles (approx. 16 cm Ø) from baking paper. Cut the paper circles once from the edge to the middle. Fold the paper conically and fix it with a paper clip. Place the paper cones in small, tall ovenproof cups with the tip pointing downwards. Cut cranberries into small pieces

2. 2

   Beat the fat, sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour and baking powder, add to the fat-egg mixture with the egg liqueur and cranberries and stir in. Put the dough into a piping bag and spread it in the paper cones. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Let the cake cone cool down, remove the paper carefully, let it cool down

3. 3

   Chop the pistachios and put them on a flat plate. Chop the chocolate and melt over a warm water bath. Spread the cake cones one after the other, leaving an approx. 1.5 cm wide edge at the bottom. Turn the little trees in the pistachios and press them on. Let the chocolate dry,

4. 4

   Mix 200 g icing sugar and lemon juice to a very thick icing. Put some icing on the trees with a teaspoon as snow. Dilute the remaining icing with water if necessary, put it into a paper piping bag or a small freezer bag. Cut off a small tip and spray in dots on the fir trees and press on 1 sugar pearl, leave to dry. Arrange the fir trees on a plate, dust with approx. 1 tablespoon icing sugar

5. 5

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
59 g

FATS
20 g

PROTEINS
6 g