Funny Santa Claus

Name: Funny Santa Claus
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Butter or margarine; 100 g Marzipan raw mass; 1 pinch Salt; 100 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Flour; 25 g crushed almonds; 2 coated Tsp Baking Powder; 2 TABLESPOONS Whipped cream; 250 g Icing sugar; 2 TABLESPOONS fresh squeezed lemon juice; 7-10 Tbsp brown lipstick; 7-10 Tbsp green food coloring; 1 Tube of red food colouring; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp sweets, e.g. licorice snail, chocolate lentils, colourful sugar pearls); 7-10 Tbsp Icing sugar; 7-10 Tbsp Freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Butter or margarine
100 g Marzipan raw mass
1 pinch Salt
100 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
200 g Flour
25 g crushed almonds
2 coated Tsp Baking Powder
2 TABLESPOONS Whipped cream
250 g Icing sugar
2 TABLESPOONS fresh squeezed lemon juice
7-10 Tbsp brown lipstick
7-10 Tbsp green food coloring
1 Tube of red food colouring
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp sweets, e.g. licorice snail, chocolate lentils, colourful sugar pearls)
7-10 Tbsp Icing sugar
7-10 Tbsp Freezer bag

Directions

1
Dice the fat and marzipan. Add salt, sugar and vanilla sugar and whisk until foamy. Separate 1 egg. Put the egg white in a small container and cover and keep cool. Stir the rest of the eggs and egg yolks one after the other into the fat-marzipan mixture. Mix flour, almonds and baking powder and stir in alternately with the cream.
2
Grease Santa Claus baking tin (approx. 26x22 cm) well and sprinkle with flour. Assemble and close with the locking pins. Pour the dough into the baking tin, carefully bump it several times onto the working surface with the opening facing upwards. (Dough only fills the mould to approx. 2/3 of its capacity, up to the edge of the casing). Line the bottom of the oven with aluminium foil. Place the mould directly on the bottom of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-55 minutes. Then remove carefully from the oven and let the mould cool down for about 20 minutes. Pull out the locking pins and carefully remove the cake from the mould. Let the cake cool down completely on a cake rack. Mix icing sugar, egg white and 1 tablespoon lemon juice with the whisks of the hand mixer. Remove approx. 1 tablespoon of the icing and put it into a small freezer bag. Stir the rest of the lemon juice into the remaining icing. Colour 1 teaspoon of the icing brown with sugar.
3
Pull out the locking pins and carefully remove the cake from the mould. Let the cake cool down completely on a cake rack. Mix icing sugar, egg white and 1 tablespoon lemon juice with the whisks of the hand mixer. Remove approx. 1 tablespoon of the icing and put it into a small freezer bag. Stir the rest of the lemon juice into the remaining icing. Colour 1 teaspoon of the icing brown with sugar. Add another teaspoon of icing with green colour, colour the rest with red colour. Cut Santa's foot straight so that he can stand. Paint Santa Claus with the different casts. Decorate as you like with liquorice snail (rolled out), chocolate lentils, colourful sugar beads and brown sugar writing. Cut off the corner of the freezer bag and decorate the remaining Santa Claus (beard and hem). Leave to dry and dust the foot with icing sugar as desired
4
Add another teaspoon of icing with green colour, colour the rest with red colour. Cut Santa's foot straight so that he can stand. Paint Santa Claus with the different casts. Decorate as you like with liquorice snail (rolled out), chocolate lentils, colourful sugar beads and brown sugar writing. Cut off the corner of the freezer bag and decorate the remaining Santa Claus (beard and hem). Leave to dry and dust the foot with icing sugar as desired