Penguin Birthday Cake

For the penguin birthday cake, preheat the oven to 160° C. Cream butter, sugar and vanilla sugar, gradually beat in eggs.

Add melted and slightly cooled chocolate, fold in almonds with baking powder and pour the batter into a greased and crumbled round springform pan. Bake for about 45 minutes.

Fill the cooled cake with apricot jam and spread it, then cover it with chocolate icing.

For the penguin, color part of the marzipan orange and shape it into feet. Roll out the rest of the marzipan thinly, cut out two circles for the eyes and cut out the belly as in the picture. Paint with food coloring dissolved in a little water (it’s easier with a stencil).

With sugar writing paint on the wings, put the marzipan parts, an orange Smarty as a beak and ready is a funny penguin birthday cake.

Preparation Tip:

Let the chocolate icing dry briefly before decorating, but not too long, so that the marzpan also holds well. If the chocolate icing has already become quite solid, use a little jam so that the marzipan holds on the penguin birthday cake.

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