Christmas biscuit slices

For 16 pieces
  • 6 eggs (size M)
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 175 g flour
  • 1 TL baking powder
  • 2 TL cornstarch
  • 2 (à 400 g) Jars of thickened wild cranberries
  • 2 TL Cinnamon
  • 250 g Icing sugar
  • 100 g Marzipan raw mass
  • Baking paper
  • red and green Food coloring
  • Icing sugar
  • 1 one-time Piping bags
45 minutes
Separate the eggs. Beat the egg whites until stiff, sprinkle with sugar, vanilla sugar and salt. Stir in the egg yolks. Mix the flour and baking powder , sieve on the ice cream and fold in. Line the baking sheet (32 x 39 cm) with baking paper and pour the mixture on top.
In the preheated oven (electric stove: 200 ° C / Fan: 175 ° C / Gas: Level 3) Bake for about 10 minutes. Mix the starch with a little water. Pour wild cranberries into a saucepan, bring to the boil, season with cinnamon and stir in the starch, then bring to the boil again
Let cool down. Turn the sponge cake out onto a tea towel, remove the baking paper. Place the second cloth on top and let it cool down. Halve the bottom crosswise, brush one half with the thickened wild cranberries.
Cover with the other half and chill. Mix 5 tablespoons of water with powdered sugar. Put 1-2 tablespoons of icing in a piping bag. Spread the rest of the cake on top and let it dry. Halve the marzipan, color one half red and the other green.
Roll out the marzipan, cut out with cookie cutters with different motifs (e.g. stars, fir trees and bells). Cut off a small corner from the piping bag. Decorate the marzipan with the rest of the topping.
Cut the cake into 16 pieces and decorate with the marzipan motifs.
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 5 g fat
  • 61 g carbohydrates


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