Egg liqueur rhomb cake from the tray

Name: Egg liqueur rhomb cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 450 g soft butter or margarine; 500 g Sugar; 1 pinch Salt; 8 Eggs (size M); 250 ml Egg liqueur; 500 g Flour; 1 package Baking Powder; 1 jar (450 g) Apricot Jam; 500 g Dark chocolate coating; 1 TEASPOON Oil; 2 TABLESPOONS flaked almonds; 150 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Sugar syrup; 7-10 Tbsp orange and yellow sugar; 7-10 Tbsp some pistachio kernels; 150 g Whipped cream; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

450 g soft butter or margarine
500 g Sugar
1 pinch Salt
8 Eggs (size M)
250 ml Egg liqueur
500 g Flour
1 package Baking Powder
1 jar (450 g) Apricot Jam
500 g Dark chocolate coating
1 TEASPOON Oil
2 TABLESPOONS flaked almonds
150 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp Sugar syrup
7-10 Tbsp orange and yellow sugar
7-10 Tbsp some pistachio kernels
150 g Whipped cream
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Beat the fat, sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Add egg liqueur, continue stirring until the sugar has completely dissolved. Mix flour and baking powder, sieve onto the fat-egg mixture and stir in. Grease the fat pan of the oven and sprinkle with breadcrumbs. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.
2
Let cool on a cake rack. Cut the cake into rhombs (5 x 6 cm). Bring jam to the boil, pass through a sieve. Spread the cake pieces with it, place on a cake rack. Chop the couverture, melt with oil over a warm water bath. Cover the cake with the chocolate coating. Leave to dry. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Knead marzipan with 1 tablespoon icing sugar. Dust the work surface with icing sugar and roll out the marzipan on it. Cut out flowers and rabbits from part of the marzipan. Cut out carrots with a knife. Spread a little sugar syrup on the carrots and flowers.
3
Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Knead marzipan with 1 tablespoon icing sugar. Dust the work surface with icing sugar and roll out the marzipan on it. Cut out flowers and rabbits from part of the marzipan. Cut out carrots with a knife. Spread a little sugar syrup on the carrots and flowers. Sprinkle with coloured sugar. Cut the pistachios in half and put them into the carrot as carrot green. Whip the cream until stiff, fill into a piping bag with a star-shaped spout. Spray eggs with the cream on some cake pieces. Sprinkle with almonds. Decorate the other pieces with the marzipan figures. Dust with 1 tablespoon of icing sugar
4
Sprinkle with coloured sugar. Cut the pistachios in half and put them into the carrot as carrot green. Whip the cream until stiff, fill into a piping bag with a star-shaped spout. Spray eggs with the cream on some cake pieces. Sprinkle with almonds. Decorate the other pieces with the marzipan figures. Dust with 1 tablespoon of icing sugar
5
2 hours waiting time