Gingerbread Bauhaus

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut a piece of a breakfast cake for the upper floor on a short side, about 9 cm long. Cut a slice of it for the stair railing, approx. 1 cm thick. Cut this diagonally in half.

2. 2

   Cut a thin slice diagonally from the top floor over the entire length, so that a sloping roof surface is created (use the rest of the cake elsewhere).

3. 3

   For the three columns of candy canes, make notches all around the second breakfast cake (approx. 6 cm) with a sharp knife. Break through the 3 pieces measured in this way smoothly.

4. 4

   Knead the marzipan and 1 tbsp. icing sugar and roll out 3-4 mm thick on a work surface dusted with icing sugar. Cut out the roof (approx. 8 x 16 cm) and a small door.

5. 5

   For the icing, sieve 250 g icing sugar into a bowl. Add the egg whites and stir with the whisks of the mixer until smooth. If necessary, stir in 1 tablespoon of milk.

6. 6

   Spread a little bit of icing on the large breakfast cake (the basement) to create a white snow roof. Immediately place the upper floor not quite in the middle of it. Glue the candy canes with icing as pillars under the upper floor.

7. 7

   Spread a thin layer of casting on the top of the upper floor and place the marzipan roof on top.

8. 8

   Pour the rest of the cast into a piping bag and cut off a small corner. Glue the marzipan door to the front of the house with the cast. Glue together a staircase from the cake railing and liquorice sticks with cast iron and place it on the basement.

9. 9

   Sprinkle the sal ammonia pastilles as a way to get there. Decorate the whole house with the rest of the icing and sweets as you like. Lightly dust with icing sugar and leave to dry.