Ingredients

Features

Description

Brush the baking dish with oil. Other oil soften and beat with a mixer or a whisk until a thick cream. Add the sugar and zest in the resulting mass and beat with a mixer, add the eggs slowly, one after the other.

Now that you have turned the air mass, gradually start to drive it the flour. (Just do not get enough sleep all at once, not to get a big sticky lump.) The finished dough is divided into two equal parts: one mixed with cocoa, and the other left untouched for the base. Spread the dough in forms, alternating pieces of colored and white — so to get the marbled effect. You need to fill out the forms a little more than half.

Now you can bake cakes — one by one. Pre-heating the oven to 160 c. When the surface of the cake will be golden crust, pierce it with a match — to verify whether it is baked inside. If the stick remains dry — cake is ready! Do not open the oven once again, otherwise the cake will not rise and have to start all over again. Before removing a hot cake from the mold, let it cool down.

Hurrah! Then came the sweet moment of creation. Divide the marzipan into three parts and evenly roll out each piece with a rolling pin. Cut out large circles of dough and marzipan cakes cut them, carefully tucking the edges. (To marzipan firmly stuck to the shortcakes, anoint their pre apricot jam, mixed with two tablespoons of lemon juice). From the remnants of roll up small balls of marzipan. Using food coloring to open them and give them a different shape. Circles can be cut a little glass, and flowers, hearts or tiny cubs will have to mold — mold marzipan easier than clay. To attach figures to the cake is used as the adhesive bit of raw egg white.

Translated by site: wday.ru