Exotic Christmas angels from sponge cake

Name: Exotic Christmas angels from sponge cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 100 g Coconut flake; 70 g candied mango; 300 g Butter or margarine; 1 package Vanillin sugar; 250 g Sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 3 TABLESPOONS Coconut liqueur; 1 Protein (size M); 1 TABLESPOON Lemon juice; 250 g Icing sugar; 7-10 Tbsp blue, gold and white sugar pearls; 7-10 Tbsp red sugar color; 100 g Marzipan raw mass; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

100 g Coconut flake
70 g candied mango
300 g Butter or margarine
1 package Vanillin sugar
250 g Sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
3 TABLESPOONS Coconut liqueur
1 Protein (size M)
1 TABLESPOON Lemon juice
250 g Icing sugar
7-10 Tbsp blue, gold and white sugar pearls
7-10 Tbsp red sugar color
100 g Marzipan raw mass
7-10 Tbsp Grease

Directions

1
Roast the grated coconut in a pan without fat. Cut mango into small cubes. Cut fat into pieces. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with milk and coconut liqueur.
2
Finally fold in the mango cubes and grated coconut. Grease 5 angel moulds (200 ml) and fill each with approx. 2 heaped tablespoons of dough. Place the angels on an oven rack. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the ramekins from the oven and turn them over onto a cake rack. Clean the ramekins with a paper towel and grease them again. Spread the rest of the dough into the ramekins and bake like the previous angels. Take the angels out of the oven, turn them onto a cake rack and let them cool down. Mix the egg whites, lemon juice and icing sugar to a smooth, thick icing. Paint eyes and nose with the icing on the face with a thin brush. Place a small blue pearl on each eye.
3
Clean the ramekins with a paper towel and grease them again. Spread the rest of the dough into the ramekins and bake like the previous angels. Take the angels out of the oven, turn them onto a cake rack and let them cool down. Mix the egg whites, lemon juice and icing sugar to a smooth, thick icing. Paint eyes and nose with the icing on the face with a thin brush. Place a small blue pearl on each eye. Paint the mouth with sugar colour. Paint the dress and wings of the angels with the sugar icing. Sprinkle the wings of 5 angels with white pearls and sprinkle other 5 pairs of wings with golden pearls. Press marzipan through a garlic press and press it as hairs on the head. Let angels dry for 1-2 hours
4
Paint the mouth with sugar colour. Paint the dress and wings of the angels with the sugar icing. Sprinkle the wings of 5 angels with white pearls and sprinkle other 5 pairs of wings with golden pearls. Press marzipan through a garlic press and press it as hairs on the head. Let angels dry for 1-2 hours
5
waiting time approx. 3 hours