Contents
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Ingredients
- 3 Eggs
- 3 tbsp Water hot
- 150 g Sugar
- 1 packet Vanilla sugar
- 50 g Food starch
- 80 g Sifted flour
- 0,5 bar Milka alpine milk
- 50 g Ground hazelnuts
- 2 tsp Baking cocoa
- 0,5 packet Baking powder
- Cream
- 500 g Quark lean
- 50 ml Cream
- 100 g Mascarpone
- 500 g Yogurt poppy seed marzipan
- 50 g Marzipan raw mass
- 100 g Sugar
- 8 sheet Gelatin white
- Powdered sugar
- 0,5 packet Marzipan raw mass
- 1 tsp Unsweetened cocoa
- 2 tsp Oil
- 1 Fine brush
- 1 packet Jelly eggs
Instructions
- Make the sponge cake: Beat eggs, water & sugar + vanilla sugar for about 10 minutes. Fold in the cornstarch & flour, baking powder. Place in a springform pan lined with baking paper & bake for 15-20 minutes at 200 ° C.
- Mix the quark, mascarpone & yoghurt well.
- Marzipan one plane. Add sugar.
- Soak the gelatine, let it soak for about 10 minutes. Dissolve, adjust, fold in. Let it sit briefly in the refrigerator for about 10 minutes.
- Sprinkle icing sugar on the worktop and roll out the marzipan, cut out figures.
- Mix the cocoa with the oil, paint the figures as you like and let them dry. Best of all the day before!
- Cut the biscuit in half and move the ring.
- Put half of the cream on the bottom. 2. Lay the floor on. 2. Pour half of the cream over it.
- Lay on Easter bunnies and eggs !!
- Sorry, I changed the floor again at short notice.
Nutrition
Serving: 100gCalories: 257kcalCarbohydrates: 30.3gProtein: 12.5gFat: 9.3g