Little Mouse Cake 'Sendung mit der Maus'

Ingredients for 1 servings:

• 250 g sugar
• 250 g butter
• 5 eggs
• 500 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp cocoa
• e.g. milk
• 150 g cream cheese
• 150 g whipped cream
• ½ lemon(s), the juice
• 1 packet of vanilla sugar
• 50 g sugar
• 5 sheets of gelatin
• ½ peach(s) from the can
• 100 g marzipan paste
• 3 tube(s) food coloring, yellow, red and blue
• 1 licorice (licorice snail)
• 1 tube(s) Cake icing (white icing)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with cream cheese filling and marzipan topping

Print out a mouse on a sheet of A4 paper (craft template from the internet). It should fill the entire sheet, so make a slightly larger copy. Make a chocolate batter from the listed ingredients (or – I was short on time – use a chocolate baking mix), spread it on a baking sheet lined with parchment paper, and bake at 160°C (fan oven) for about 30 minutes. In the meantime, color the marzipan with about a teaspoon of yellow food coloring (a little at a time!), then add about an egg spoonful of red coloring (also a little at a time). Knead everything well and add a drop of blue coloring (no more!). Knead well again. I got a great color for the mouse (I had a template next to it for comparison). Wrap the colored marzipan in plastic wrap. Cut out two complete mice from the finished cake using a knife. I cut out the arms separately for my mouse because they were awkwardly positioned in the template. Then cut out one ear and one leg each (making three arms in total). Carefully detach the ears and legs and place everything on a plate. For the filling, mix the cream cheese, vanilla sugar, sugar, and the juice of half a lemon until well blended. Whisk the cream until stiff peaks form and fold in. Chop half a peach into small pieces and set aside. Soak the five gelatin leaves in cold water for about five minutes, then squeeze out some of the excess water. Heat the gelatin in a saucepan until dissolved. Then gradually add the cream cheese mixture (not the other way around!). Spread about half of the mixture onto one mouse body (quickly, the gelatin takes effect quickly), distribute the peach pieces over it, and place the other half on top. Now spread about one-third of the remaining mixture onto the top body. Unfortunately, I left the last third over. Now it’s off to the fridge. Carefully roll the orange marzipan mixture lengthwise and widthwise between two sheets of cling film until it fits over the mouse. Peel back one sheet of cling film and use the second sheet to place the marzipan over the mouse. Press down gently and trim off any excess. Unroll a licorice twist and then carefully cut it in half. Use small pieces of these halves to form the mouse’s eyes, mouth, whiskers, and small claws on the paws. Fill the bottom of the eyes with white icing and add a tiny piece of licorice twist for the pupil.