Ladybugs made from lemon batter

Ingredients for 1 servings:

• 250 g butter / margarine, soft
• 200 g sugar, 1 pinch of salt
• 2 packs of vanilla sugar, 1 tbsp lemon peel, grated
• 200 g flour
• 75 g cornstarch
• 3 tsp baking powder
• 2 tbsp milk
• 1 bag of cake icing, whole milk (100g)
• 200 g powdered sugar
• 3 tbsp lemon juice
• Food coloring, red
• 125 g sweets (colored chocolate chips), 2 Toffifee
• 250 g whipped cream
• 1 pack of cream stiffener
• 8 chocolate Mikado sticks
• Fat and breadcrumbs for the form
• 4 eggs

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Cream together the fat, sugar, salt, 1 sachet of vanilla sugar, and lemon zest. Beat in the eggs one at a time. Mix the flour with the starch and baking powder, then stir in alternately with the milk. Grease a 26 cm springform pan and dust with breadcrumbs. Spread the batter evenly. Bake in a preheated oven at 175°C for about 40 minutes. Cool slightly, remove from the pan, and let cool completely. Cut a thin lid (about 3 cm) off the cake. Cut out the head and wings for a beetle from the lid. Melt the cake icing in hot water. Brush it over the beetle’s head. Place Toffifees on top for eyes. Mix the icing sugar with lemon juice and 1 tablespoon of water until smooth. Put 1 tablespoon of this in a freezer bag, press it into a corner, snip off a small tip of the freezer bag, and dot the cake through the hole like a piping nozzle. Tint the remaining icing red and put 1 tablespoon of it in a freezer bag. Spread the remaining icing over the wings and decorate with chocolate drops. Let the icing and icing dry. Whip the cream until stiff. Whip in the whipped cream stabilizer and 1 sachet of vanilla sugar. Spread the cream on the thick cake. Place the beetles on top. Use the Mikado sticks to stick the antennae and legs into the sides of the cake. Let dry.