Strawberry biscuit with marzipan frosting..

4 egg yolk

o.26 pounds of sugar

1 pinch of salt

2 tablespoons warm water

4 egg white

0.17 pounds of flour




       1.     Stir egg yolk, sugar and water until the mixture is bright and foamy.

      

       2.     Whip the egg white until it is stiff and put it on the mixture. Sift flour into it.

     

       3.    Drag beaten egg whites under, put the mixture on a baking sheet covered in baking paper and spread it approx. 1/3”.

       4.     Bake the dough on middle shelf, at 428F for 8-10min.

       5.     Drop the biscuit on a kitchen towel and fast remove baking paper (maybe moisten with damp cloth)

       6.     Immediately cover with baking sheet and let it cool.

Filling:

1.Layer:

0.1 pounds of marzipan raw mixture 

0.33 pounds of butter

0.33 pounds sugar powder

0.33 pounds cream cheese

red food coloring

Mix all ingredients into homogeneous mixture.

2. Layer:

Uschi’s delicious strawberry jam

Covering:

white couverture

colorful sugar sprinkles

1.     Spread strawberry jam on one half of the biscuit and the other one with marzipan frosting.

2.     Alternately cut out layers of the biscuit with jam and the biscuit with marzipan frosting with a small, but high and square cake- cookie cutter, so it becomes a cake tower.

3.     Refrigerate the finished cake towers for at least 1 hour.

4.     Spread jam on the little cakes and afterwards encase them with white couverture. Sprinkle them with sugar sprinkles.

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