Eggnog chocolate lozenges
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Fat and breadcrumbs
- 450 g soft butter/margarine
- 350 g Sugar
- 7-10 Tbsp Salt
- 8 Eggs (Gr. M)
- 1/4 l 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
- 1 TABLESPOON + some icing sugar
- 7-10 Tbsp orange and yellow sugar and pistachio nuts
- 150 g Whipped cream
Directions
- 1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Mix fat, sugar and 1 pinch of salt until creamy. Stir in eggs one by one, then liqueur. Mix flour and baking powder, stir in portions briefly. Spread on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 35 minutes. Let them cool down
- 2
Cut the cake into rhombs (approx. 5 x 6 cm) and place on a cake rack. Pass the jam through a sieve. Spread the lozenges with it, up to 1 tablespoon. Coarsely chop the couverture, melt with oil in a hot water bath. Cover the lozenges with it, let them dry.
- 3
Roast the flaked almonds without fat, cool. Coarsely grate the marzipan, knead with 1 tablespoon icing sugar. Roll out to some icing sugar. Cut out or cut out flowers, rabbits and carrots. Spread carrots and blossoms with the rest of the jam and sprinkle with coloured sugar. Cut the pistachios in half and put them into the carrots as carrot green
- 4
Whip the cream until stiff and fill into a piping bag (star-shaped spout). Decorate a few rhombs with marzipan figures. Spray "nests" of cream onto the remaining ones. Sprinkle with flaked almonds. Dust with icing sugar
Nutrition Facts
560 kcal
57 g
30 g
8 g
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