Tigerente and her friends in the Christmas rush

Name: Tigerente and her friends in the Christmas rush
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 75 g Butter or margarine; 75 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 1 egg (size M); 100 g Flour; 25 g ground almonds (without skin); 1 TEASPOON Baking Powder; 1-2 TABLESPOONS Milk; 50 g Marzipan raw mass; 275 g Icing sugar; 1 Protein (size M); 7-10 Tbsp red, green, yellow and brown food colouring; 7-10 Tbsp Fat and flour; 7-10 Tbsp colourful sugar pearls, chocolate lentils and liquorice snail

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

75 g Butter or margarine
75 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
1 egg (size M)
100 g Flour
25 g ground almonds (without skin)
1 TEASPOON Baking Powder
1-2 TABLESPOONS Milk
50 g Marzipan raw mass
275 g Icing sugar
1 Protein (size M)
7-10 Tbsp red, green, yellow and brown food colouring
7-10 Tbsp Fat and flour
7-10 Tbsp colourful sugar pearls, chocolate lentils and liquorice snail

Directions

1
Beat the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until foamy. Add egg and stir in. Mix flour, almonds and baking powder and stir in alternately with milk. Fill the dough into a greased tiger duck form (0.5 l content) sprinkled with flour, smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25-35 minutes.
2
Then place on a rack and let cool down a little. Remove from the mould and let cool on a grid. In the meantime, knead the marzipan and 25 g sieved icing sugar and shape into a Christmas hat. For the icing, stir the remaining icing sugar, egg white and 2-3 tablespoons of water until smooth. Remove 1 tablespoon of the icing. Remove another tablespoon of the icing and colour it red. Colour 2 tablespoons of the glaze green. Cut the rest of the icing in half. Colour one part yellow, one brown. Decorate the cap with red and white icing and decorate with colourful sugar pearls as you like.
3
Remove another tablespoon of the icing and colour it red. Colour 2 tablespoons of the glaze green. Cut the rest of the icing in half. Colour one part yellow, one brown. Decorate the cap with red and white icing and decorate with colourful sugar pearls as you like. Decorate the duck with the coloured icing and decorate as you like with chocolate lentils and liquorice snail. Allow to dry
4
Waiting time approx. 1 hour