Fine chocolate slices with chicks

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Finally fold in the chocolate rasp. Put the dough into a greased and flour-spreaded saddle of venison form (approx. 1 litre capacity; 30 cm long) and smooth it down.

2. 2

   Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Remove the cake from the oven, allow to cool for 15 minutes, then turn out onto a cake rack. Knead marzipan and 2 tablespoons of icing sugar and colour yellow. Take off 1 scarce teaspoon of marzipan and colour it orange with red colour. From the remaining marzipan, form 12 balls of approx. 10 g each. Form small chicks from each ball, using the orange marzipan as beak. Mix egg white and 175 g icing sugar. If the icing is too thick, add some lemon juice. Cover the cake on the cake rack with the icing and let it dry for 2-3 hours.

3. 3

   From the remaining marzipan, form 12 balls of approx. 10 g each. Form small chicks from each ball, using the orange marzipan as beak. Mix egg white and 175 g icing sugar. If the icing is too thick, add some lemon juice. Cover the cake on the cake rack with the icing and let it dry for 2-3 hours. Cut the cake into slices and decorate with marzipan chicks

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
50 g

FATS
18 g

PROTEINS
5 g