Small gingerbread cakes

Name: Small gingerbread cakes
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 125 g Butter or margarine; 80 g Sugar; 2 TABLESPOONS Honey; 1 pinch Salt; 1 TEASPOON Gingerbread spice; 3 Eggs (size M); 125 g Flour; 2 TABLESPOONS Baking Cocoa; 2 TEASPOONS Baking Powder; 100 g crushed hazelnuts; 100 ml Milk; 100 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Silver beads and sugar; 12 small paper baking cups; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

125 g Butter or margarine
80 g Sugar
2 TABLESPOONS Honey
1 pinch Salt
1 TEASPOON Gingerbread spice
3 Eggs (size M)
125 g Flour
2 TABLESPOONS Baking Cocoa
2 TEASPOONS Baking Powder
100 g crushed hazelnuts
100 ml Milk
100 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp Silver beads and sugar
12 small paper baking cups
7-10 Tbsp Cling film

Directions

1
Mix soft fat, sugar, honey, salt and spice until smooth. Stir in eggs bit by bit. Alternately mix flour, cocoa, baking powder and nuts with the milk into the egg mixture.
2
Line a muffin baking tray (12 trays) with paper baking cups. Spread the dough evenly into the 12 baking cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
3
Let the muffins rest in the form for about 5 minutes. Then remove from the mould. Knead marzipan and icing sugar to a smooth mass. Roll out the marzipan thinly between two layers of cling film and cut it out with a cookie cutter (z.
4
B. Stern) Cut out 12 figures. Decorate the tartlets with marzipan figures, silver balls and silver sugar.