Sweet igloo for Knut and his friends

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 240 g Butter or margarine
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 300 g Flour
  • 75 g Cornstarch
  • 3 TSP Baking Powder
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 1/4 (each 280 g) Bag of marshmallows (foamed sugar)
  • 450 g Icing sugar
  • 2 Protein (size M)
  • 15 Mini-Marshmallows
  • 150 g Marzipan raw mass
  • 7-10 Tbsp a few drops of blue food coloring
  • 1 TABLESPOON Love beads (blue, white, yellow)
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar
  • 1 Disposable piping bag

Directions

  1. 1

    Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder. Stir in lemon zest. Stir into the egg mixture and mix to a smooth dough. Grease a ring cake tin (2 1/4 litre capacity) and dust with flour. Fill in the dough and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a cake rack, allow to cool for approx. 30 minutes, turn out of the tin and cool down. In the meantime, cut marshmallows, up to 5-6 pieces, with a sharp kitchen knife. (Important: Put boiling water into a cup, dip the knife into it several times, so the marshmallows don't stick!) Mix 400 g icing sugar and egg white with the whisk of the hand mixer. Brush the cooled cake thickly with it (also brush something into the hole). Fill 1 tablespoon of icing into a disposable piping bag. Cover the rest of the icing and put it aside. Fill the hole in the cake with the rest of the marshmallows. Cover the cake with the marshmallows cut in half, leaving an opening for the door. Cover the door opening with mini-marshmallows and decorate with the icing from the piping bag. Let the igloo dry for about 3 hours. Knead marzipan and 25 g icing sugar. Roll out to a thickness of approx. 2 mm on a work surface lightly dusted with icing sugar. Cut out various motifs (e.g.

  3. 3

    Fill the hole in the cake with the rest of the marshmallows. Cover the cake with the marshmallows cut in half, leaving an opening for the door. Cover the door opening with mini-marshmallows and decorate with the icing from the piping bag. Let the igloo dry for about 3 hours. Knead marzipan and 25 g icing sugar. Roll out to a thickness of approx. 2 mm on a work surface lightly dusted with icing sugar. Cut out various motifs (e.g. ice crystals, penguins, etc.) using cookie cutters. Halve the cast that has been put aside. Colour one half with blue food colouring. Decorate marzipan figures with the casting and love beads. Leave to dry for about 2 hours. Dust the igloo with 25 g icing sugar

  4. 4

    ice crystals, penguins, etc.) using cookie cutters. Halve the cast that has been put aside. Colour one half with blue food colouring. Decorate marzipan figures with the casting and love beads. Leave to dry for about 2 hours. Dust the igloo with 25 g icing sugar

  5. 5

    3 1/2 hours waiting time

Nutrition Facts

KCAL
370 kcal
CARBS
60 g
FATS
12 g
PROTEINS
5 g