Don't get angry cake

Ingredients for 1 servings:

• 250 g honey
• ⅛ liter of oil
• 125 g brown sugar
• 100 g fruit mix, candied, finely chopped
• 100 g almond(s), ground
• Salt
• 2 tsp baking powder
• 2 m.-sized eggs
• Fat, for spreading
• 3 pkt. Cake icing, whole milk
• 400 g marzipan – raw mass
• 200 g powdered sugar
• Food coloring, red, yellow, green and blue
• some cocoa powder
• 3 tsp gingerbread spice
• 350 g flour

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Heat the honey, oil, and sugar while stirring, then bring to a boil. Add the fruit, almonds, a pinch of salt, and seasoning, and let cool. Combine the mixture with the flour, baking powder, and eggs to form a dough. Spread the dough onto a baking sheet lined with baking paper, measuring 30 x 30 cm, and support the open edges with greased aluminum foil. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 25-30 minutes on the second rack from the bottom. Turn the gingerbread dough out onto a wire rack and peel off the paper. Melt the glaze, cover the gingerbread, and let it set. Knead the marzipan and 190g of powdered sugar together. Roll out half of the dough between two layers of cling film dusted with the remaining powdered sugar to a size of 35 x 35 cm, place it over the cake, and let it dry. Color the second half of the marzipan light brown using equal parts food coloring, yellow, green, blue, red, and cocoa. Form game pieces from half of the colorful mixture, roll out half between foil, and cut out 9 circles with a diameter of 2 cm. Roll out the light brown marzipan, cut out 36 circles with a diameter of 2 cm, and place everything on the game board. Shape the remaining marzipan into cubes and decorate with brown marzipan.