Ladybird

Name: Ladybird
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 150 g Dark chocolate coating; 125 g Butter or margarine; 225 g Icing sugar; 1 pinch Salt; 2 Eggs (size M); 100 g Flour; 1 TABLESPOON Cocoa powder; 1 TEASPOON Baking Powder; 5 TABLESPOONS Milk; 300 g Marzipan raw mass; 7-10 Tbsp red food colouring; 75 g Apricot Jam; 1 TABLESPOON Lemon juice; 2–3 Liquorice snails; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 2 Disposable piping bag; 7-10 Tbsp wooden stick

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

150 g Dark chocolate coating
125 g Butter or margarine
225 g Icing sugar
1 pinch Salt
2 Eggs (size M)
100 g Flour
1 TABLESPOON Cocoa powder
1 TEASPOON Baking Powder
5 TABLESPOONS Milk
300 g Marzipan raw mass
7-10 Tbsp red food colouring
75 g Apricot Jam
1 TABLESPOON Lemon juice
2–3 Liquorice snails
7-10 Tbsp Grease
7-10 Tbsp Cling film
2 Disposable piping bag
7-10 Tbsp wooden stick

Directions

1
Chop 50 g chocolate coating and melt over a warm water bath. Mix the fat, 100 g icing sugar and salt with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix flour, cocoa powder and baking powder, sieve over it and fold in. Stir in liquid chocolate coating and milk. Pour the dough into a greased egg form (9 wells of 100 ml capacity) and smooth it down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from oven, allow to cool slightly, turn out and let cool. Knead marzipan and 75 g icing sugar and colour red with food colouring. Heat the jam in a pot. Roll out marzipan thinly between 2 layers of foil. Cut out a total of 9 circles (approx. 11 cm Ø). Spread chocolate eggs with jam and cover each with a marzipan circle. Melt 100 g chocolate coating. Dip the chocolate eggs with the longer side into the chocolate coating (results in the head). Drain and leave to set in a cold place. Stir 50 g icing sugar and lemon juice until smooth. Pour into a piping bag, cut off a small corner, paint faces and let dry.
3
Spread chocolate eggs with jam and cover each with a marzipan circle. Melt 100 g chocolate coating. Dip the chocolate eggs with the longer side into the chocolate coating (results in the head). Drain and leave to set in a cold place. Stir 50 g icing sugar and lemon juice until smooth. Pour into a piping bag, cut off a small corner, paint faces and let dry. Melt the rest of the couverture again and fill into a piping bag as well. Draw a continuous line from the head lengthwise. Spray dots and eyes. Unroll liquorice rolls and cut into 5-6 cm long pieces. Prick 2 holes in each head with a wooden stick and use liquorice pieces as feelers. Let everything dry
4
Melt the rest of the couverture again and fill into a piping bag as well. Draw a continuous line from the head lengthwise. Spray dots and eyes. Unroll liquorice rolls and cut into 5-6 cm long pieces. Prick 2 holes in each head with a wooden stick and use liquorice pieces as feelers. Let everything dry
5
waiting time 1 3/4 hours