Sweet Mother's Day packages
easy
90 mins
90 mins
Ingredients
- 200 g Flour
- 100 g crushed almonds
- 2 slightly heaped Tsp baking powder
- 7-10 Tbsp Salt
- 2 Eggs (size M)
- 125 g Whole milk yoghurt
- 125 g Butter or margarine
- 100 g Sugar
- 1 TABLESPOON Cocoa powder
- 1 TABLESPOON Milk
- 250 g Icing sugar
- 1 Protein
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp green, yellow and red food colouring
- 7-10 Tbsp Sugar Hearts
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and flour
- 4 Disposable piping bag
Directions
- 1
Mix flour, almonds, baking powder and salt. Whisk eggs and yoghurt. Mix fat and sugar for about 2 minutes. Alternately stir the flour and egg mixture into the fat mass. Grease a mini-box form (6 troughs, each containing 250 ml) and dust with flour.
- 2
Fill half of the dough into 3 wells. Stir cocoa and milk into the remaining dough and fill into the remaining 3 wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 35 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Remove the cakes from the tin and let them cool down completely. Stir icing sugar, egg white and lemon juice until smooth. Divide the icing into four portions and colour three portions green, yellow or red with a few drops of food colouring. Pour each portion of icing into a piping bag and decorate the cakes with it. Spread sugar hearts over the icing.
- 3
Stir icing sugar, egg white and lemon juice until smooth. Divide the icing into four portions and colour three portions green, yellow or red with a few drops of food colouring. Pour each portion of icing into a piping bag and decorate the cakes with it. Spread sugar hearts over the icing. Allow the icing to set. Dust the cakes with icing sugar
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
650 kcal
84 g
30 g
11 g
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