Knuts new hut

Name: Knuts new hut
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 400 g white marshmallows and possibly about 15 mini-marshmallows; 7-10 Tbsp Fat and flour; 250 g soft butter; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp rubbed off. peel of 1 organic lemon; 6 eggs + 2 fresh egg whites (size M); 375 g Flour; 1/2 package Baking Powder; 400 g + 3 tablespoons icing sugar; 150 g Marzipan raw mass; 7-10 Tbsp blue food colouring; 7-10 Tbsp Love Beads; 1-2 small plastic bags

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

400 g white marshmallows and possibly about 15 mini-marshmallows
7-10 Tbsp Fat and flour
250 g soft butter
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp rubbed off. peel of 1 organic lemon
6 eggs + 2 fresh egg whites (size M)
375 g Flour
1/2 package Baking Powder
400 g + 3 tablespoons icing sugar
150 g Marzipan raw mass
7-10 Tbsp blue food colouring
7-10 Tbsp Love Beads
1-2 small plastic bags

Directions

1
Halve the large marshmallows (up to 10 pieces) lengthwise and dip the knife more often in warm water. Preheat the oven: Electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2. 1. Grease a 2.5-litre cake tin and dust it with flour. Stir butter, sugar, vanillin sugar and lemon zest until creamy. Stir in 6 eggs one at a time. Mix flour and baking powder and stir it in portions.
2
Fill the dough into the tin, smooth it down and bake it for about 50 minutes. Leave it to cool in the mould for about 10 minutes. Then turn it out of the mould and let it cool down completely. Fill the hole in the cake with the 10 whole marshmalows. Beat for the icing 2 egg whites and 400 g icing sugar with the hand mixer until thick and creamy. Spread the cake all around, including the filled hole, and use it to thicken the marshmalows.
3
Stick the marshmallows onto the cake, leaving a space for the entrance. Stick the mini-marshmallows (or quartered big marshmallows) on top as door frames. Fill 1 tbsp. of icing into a plastic bag, cut a small corner at the bottom and decorate the entrance with it. Leave the igloo to dry for at least 3 hours. Cover the rest of the cast and put it aside
4
Meanwhile grate marzipan coarsely, knead it with 2 tbsp. icing sugar. Dust a work surface with icing sugar and roll out the marzipan 2 mm thick. Cut out the marzipan with cookie cutters e.g. reindeer, penguins and ice crystals. Colour one half of the icing blue. Decorate the figures with casting and love beads. Let everything dry. Dust the igloo with icing sugar and place the figures on it