Eggnog chick cake

Name: Eggnog chick cake
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 90 g Butter or margarine; 110 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 egg (size M); 1 Egg Yolk; 150 g Flour; 1 TEASPOON Baking Powder; 80 ml Milk; 6 sheets Gelatine; 300 g Cream quark (0,2 % fat, edible quark preparation); 160 ml Egg liqueur; 400 g Whipped cream; 60 g sliced almonds; 20 g ground pistachio kernels; 100 g Marzipan raw mass; 25 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 7-10 Tbsp Protein; 7-10 Tbsp brown lipstick; 7-10 Tbsp Toothpicks; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

90 g Butter or margarine
110 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 egg (size M)
1 Egg Yolk
150 g Flour
1 TEASPOON Baking Powder
80 ml Milk
6 sheets Gelatine
300 g Cream quark (0,2 % fat, edible quark preparation)
160 ml Egg liqueur
400 g Whipped cream
60 g sliced almonds
20 g ground pistachio kernels
100 g Marzipan raw mass
25 g Icing sugar
7-10 Tbsp red and yellow food colouring
7-10 Tbsp Protein
7-10 Tbsp brown lipstick
7-10 Tbsp Toothpicks
7-10 Tbsp Grease

Directions

1
Cream soft fat, 90 g sugar, salt and vanillin sugar. Stir in egg and egg yolk bit by bit. Mix flour and baking powder, alternate with milk and stir into the dough. Grease a small springform pan (18 cm Ø), fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool down on a cake rack. Remove the base from the tin and cut through horizontally once. Place a springform pan rim around the bottom cake base.
2
Soak the gelatine. Mix quark, 60 ml advocaat and 20 g sugar. Dissolve the gelatine and stir in. Beat 200 g cream until stiff, fold into the cream. Pour the cream onto the base, smooth it down. If necessary, straighten the upper base a little and place on top. Place in a cool place and leave to set for about 2 hours. Roast the almonds in a pan without fat, let them cool down. Whip 200 g cream until stiff. Spread the cake with 2/3 of the cream. Pour the rest into a piping bag with a perforated spout and squirt a cream ring onto the cake. Sprinkle with pistachios. Sprinkle the edge with roasted almonds. Put 100 ml advocaat in the middle of the cake and spread. For the chicks, knead marzipan with icing sugar.
3
Roast the almonds in a pan without fat, let them cool down. Whip 200 g cream until stiff. Spread the cake with 2/3 of the cream. Pour the rest into a piping bag with a perforated spout and squirt a cream ring onto the cake. Sprinkle with pistachios. Sprinkle the edge with roasted almonds. Put 100 ml advocaat in the middle of the cake and spread. For the chicks, knead marzipan with icing sugar. Colour a small part pink with food colouring, the rest yellow. Divide the yellow marzipan into 8 slightly larger and smaller pieces. Cut the sides of the body with scissors to form wings. Stick the head with egg white. Form small pink balls for the beaks and press them onto the head with a toothpick. Paint eyes with sugar writing. Place the chick on the cake
4
Colour a small part pink with food colouring, the rest yellow. Divide the yellow marzipan into 8 slightly larger and smaller pieces. Cut the sides of the body with scissors to form wings. Stick the head with egg white. Form small pink balls for the beaks and press them onto the head with a toothpick. Paint eyes with sugar writing. Place the chick on the cake