Tiger duck in Christmas look
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 75 g soft butter/margarine
- 75 g sugar, 1 pinch of salt
- 1 package Vanillin sugar
- 1 egg + 1 egg white (size M)
- 100 g Flour
- 1 TEASPOON Baking Powder
- 2 TABLESPOONS Milk
- 50 g Marzipan raw mass
- 21/2 (25 g) Tbsp +
- 250 g Icing sugar
- 7-10 Tbsp red, green and yellow
- 7-10 Tbsp Food colour
- 7-10 Tbsp sugar beads and
- 7-10 Tbsp Chocolate lentils
Directions
- 1
First grease a tiger duck baking tin (approx. 1/2 l capacity) and dust it with flour. Then preheat the oven: Electric cooker: 175 °C/circulating air: 150 °C/ gas: stage 2. Stir the fat, sugar, salt and vanilla sugar with the whisks of the hand mixer until creamy. Stir in 1 egg until smooth. Mix flour and baking powder and stir it in alternation with the milk in portions.
- 2
Fill the dough into the tin and bake in a hot oven for about 30 minutes. Let it cool in the mould for about 20 minutes. Grate the marzipan roughly, knead it with 2 1/2 tbsp. icing sugar. Take a nut-sized piece off and roll it into a ball. Form the rest on a board into a cap and place the ball on it as a bobble. Crash the cake, let it cool down completely
- 3
For the icing, beat 1 egg white, 2-3 tbsp. water and 250 g icing sugar with a hand mixer until creamy and shiny. Put 1 tablespoon of icing in each of 2 bowls, colouring one of them red. Pour 2 tablespoons of icing into another bowl, colouring it green. Divide the rest of the cast, colour one part yellow and the other with yellow, green and red colour brown
- 4
Paint everything with the cast: the cap red and white, the wheels green and the tiger duck with yellow and brown stripes. Cover the remaining white cast and put it aside. Decorate everything with sugar pearls and chocolate lentils and let it dry well. Stick the marzipan cap with the white icing on the tiger duck and let it dry
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