Preparation time: 30 minutes without decorating + 30 minutes baking time
Ingredients for 6 pieces:
2 eggs
100 g icing sugar
100 g butter
100 g flour
1 teaspoonful of cocoa powder
2 drops of almond flavoring
5 g yeast
1 pinch of salt
butter for mold as required
Icing:
140 g icing sugar
10 g filtered lemon juice
10 g egg white
green and yellow food coloring
Decoration:
chocolate spread
Preparation
Beat the butter with the sugar and the flavoring, then add one egg at a time.
Sift the flour onto the mixture, together with the yeast, cocoa powder, and salt.
Transfer the mixture to a piping bag and fill the lightly buttered molds.
Place the mold on a baking tray and bake at 175° for 30 minutes.
Take out of the oven and after 5 minutes turn the cakes out onto a rack to cool.
Icing: beat the sieved icing sugar with the lemon juice and egg white with an electric whisk.
Divide the icing between two bowls and colour one yellow and another green, then transfer them to two corns and outline some of the details of the animals (eyes, tail, etc.).
Put the chocolate spread in a cone and finishing decorating, outlining the remaining details.
