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JulieK
Christmas tree cakes
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Ingredients
Directions
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Clean the lemon and orange under running water and dry them.
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Grate the zest of the lemon and the orange.
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Grind the almonds in the food processor.
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In a bowl, beat the eggs with the honey with the hand mixer for 5-8 minutes until it becomes a thick creamy mass.
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Stir in the orange zest, lemon zest, gingerbread and a pinch of salt.
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Mix also the self-raising flour and the almonds and stir everything into a dough.
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Form the dough into a ball and leave the dough covered with plastic wrap in the refrigerator for at least one hour.
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Dust the work surface and the rolling pin with some self-rising flour.
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The taste gets better if you leave it a few hours to a day.
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Preheat the oven to 180 ° C.
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Line the baking sheet with baking paper.
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Place the dough on the work surface and roll out the dough with the rolling pin into a three-quarter-cm-thick rag.
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Use the protrusions to cut out cookies.
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Knead the remaining pieces of dough for a while, roll out again and make another cake.
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Place the cakes with a palette knife or pancake knife on the baking sheet covered with parchment paper.
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Ensure sufficient space.
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Prick a hole at the top of each cake, which later the ribbon can pass through.
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Bake the cakes - if necessary in 2 or 3 times - in the oven in ten to twelve minutes until golden brown and done.
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Allow the cakes to cool on a grid.
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Meanwhile, dust the work surface with icing sugar and roll out the different colors of marzipan with the rolling pin to thin of two to three mm thick.
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With the shapes, cut out marzipan figures and press them onto the cakes with the same shape.
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Garnish the marzipan side of the cake with the decoration pens and the soft pearls.
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Allow to dry well.
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Pull a ribbon through each cake and hang the cakes in the Christmas tree.
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Nutrition
260Calories
Fat11% DV7g
Protein10% DV5g
Carbs14% DV43g
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