Multicoloured rabbit cakes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the lemon thoroughly and finely grate the peel. Halve the lemon and squeeze one half. Cream fat, sugar and salt with the shcneebrooms of the hand mixer. Add the lemon zest and stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir into the dough together with the lemon juice. Place about 16 paper baking cups, always two or three together, on a baking tray. Use a spoon to spread the dough into the baking tins. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes. Meanwhile sieve 50 g icing sugar and mix with 4 tablespoons of lemon juice. Prick the still warm tartlets several times with wooden skewers and soak them in the lemon icing. Let them cool down. For the ears, sieve 60 g icing sugar and 1 teaspoon of cocoa onto a work surface and knead with marzipan. Roll out marzipan about 4 mm thick and cut out 16 pairs of ears. For the icing, mix 150 g icing sugar, remaining zironen juice and about 1 tablespoon of hot water. Spread half of the tartlets with it and let them dry. Divide the remaining icing into three portions. Colour one part pink with red food colouring and another part brown with remaining cocoa. Leave the rest of the icing white and stir a little thicker with the remaining icing sugar. Shape the ears and coat them with pink and white icing. Leave to dry and place on the tartlets. Support with wooden skewers from behind. Then paint the white rabbit brown eyes and vice versa. Apply beard hair and nose with brown and red sugar writing. Finally dab the pupils of the eyes with brown sugar writing or white cast. Results in about 16 bunnies

2. 2

   Dishes: Royal Copenhagen

3. 3

   Platter: Cherry

Nutrition Facts

KCAL
390 kcal

CARBS
49 g

FATS
18 g

PROTEINS
5 g