green tentacle alien

Name: green tentacle alien
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g Marzipan raw mass; 375 g Icing sugar; 7-10 Tbsp yellow food coloring; 7-10 Tbsp green food coloring; 12 small ammonia pellets (pharmacy); 1 untreated lemon; 250 g Flour; 3 deleted Tsp Baking Powder; 125 g Sugar; 1 egg (size M); 250 ml Milk; 80 ml Oil; 350 g Double cream cream cheese; 7-10 Tbsp green food coloring; 12 Paper baking cups; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g Marzipan raw mass
375 g Icing sugar
7-10 Tbsp yellow food coloring
7-10 Tbsp green food coloring
12 small ammonia pellets (pharmacy)
1 untreated lemon
250 g Flour
3 deleted Tsp Baking Powder
125 g Sugar
1 egg (size M)
250 ml Milk
80 ml Oil
350 g Double cream cream cheese
7-10 Tbsp green food coloring
12 Paper baking cups
7-10 Tbsp wooden skewers

Directions

1
Knead marzipan and 150 g icing sugar. Remove approx. 60 g marzipan and colour yellow with food colouring. Colour the remaining marzipan green. Roll out yellow marzipan on baking paper and cut out 12 circles as eyes (approx. 3 cm Ø). Moisten the circles in the middle with water and press a salmi as pupil on each circle. Form 6-8 cm long tentacles (arms) from the green marzipan. So that some get a curved shape, place the tentacles overnight over the edge of a mould (flat casserole dish or a tray with a rim) and let them dry. Leave eyes to dry as well
2
12 Line the recesses of a muffin tray with paper baking cups. Wash ZItrone hot, rub dry and finely grate the shell. Halve the lemon and squeeze the juice. Mix flour, baking powder and sugar in a bowl. Whisk egg, milk, oil, lemon peel and 1 tbsp. lemon juice. Add the flour mixture and mix briefly. Spread the dough into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes
3
Mix 3 tablespoons lemon juice and 25 g icing sugar. Remove the muffins and prick them several times with a wooden skewer. Spread lemon juice on the hot muffins with a brush. Lift the muffins out of the troughs and let them cool down on a cake rack
4
Whip cream cheese and 200 g icing sugar with the whisk of the hand mixer for approx. 5 minutes until thick and creamy. Colour green with food colouring. Spoon the cream cheese cream onto the muffins. Put them in a cold place. Shortly before serving, stick eyes and tentacles into the cream
5
Waiting time approx. 1 hour