Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Lemon grater
Lemon squeezer
Mixer
Pan
Timer
Whisk
Kitchen scales
Food processor
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cake mixture
Grate the lemon zest, squeeze out the juice, beat with the butter, icing sugar, vanilla sugar and cream cheese for approx. 3 mins., using the whisk attachment on a mixer.
Cake balls
Finely grind the sponge in a food processor, mix in and combine to form a compact mass. Divide the mixture into 18 portions, shape into balls, cover and refrigerate for approx. 30 mins.
Decoration
Dip each of the wooden skewers turn approx. 1 cm deep into the cake icing, then insert immediately into the cake balls. Cover and chill for approx. 15 mins. Coat the cake balls with the icing, refrigerate for approx. 15 mins. Repeat the process. Make the ears and nose out of fondant and use to decorate the balls. Draw on the eyes, mouth and whiskers using the sugar decorating pen.
| Shelf life: | Cover and keep in the fridge for approx. 3 days. |
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