(12 servings)
| Whisk 100 g of margarine and 100 g of sugar until white and foamy. |  |
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Add 100 g of marzipan and whisk for one minute. |
| Add three eggs one at a time and whisk for one minute. |  |
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Add 150 g of flour, one teaspoons of baking powder and 100 ml of yogurt. |
| Finally, fold in 300 g of red currant. |  |
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Place the dough in 12 cupcake forms. |
| Bake at 170 degrees of Celsius for 20 minutes. |  |
(50 blobs, one baking tray)
| Melt 100 g of dark chocolate in a bain-marie. |
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Put 1/2 teaspoon of coffee powder, 2 teaspoons of amaretto and 2 egg whites into a bowl and beat until stiff. |
| Add 200 g of grounded almonds. |  |
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Fold in the melted chocolate. |
| Place small blobs on a baking paper lined baking tray, form the blobs into balls and place one almond on each ball (50 almonds). |  |
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Bake for 15 minutes at 150 degrees Celsius. |
(40 moons, one baking tray)
| Knead 200 g of marzipan, 150 g of grounded almonds, 75 g of icing sugar, three tablespoons of starch and six tablespoons of orange liqueur into a dough. |  |
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Roll out the dough and cut out moons. |
| Bake the moons on a baking paper covered baking tray at 175 degrees Celsius for 10 minutes. | |
(70 blobs, two baking tray)
| Scrape vanilla from 3 vanilla pods and whisk until light and fluffy with 250 g of margarine and 100 g of icing sugar. |  |
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Add 250 g of starch and 120 g of flour. |
| Knead the ingredients into a dough. |  |
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Form balls (15 g each) and place them on a baking paper lined backing tray. |
| Bake for 12 minutes at 170 degrees Celsius and cover the freshly baked snow balls with icing sugar. | |
(70 hearts, two baking trays)
| Mix 250g of flour, 100g of sugar, 6 tablespoons of poppy seeds, one pinch of baking powder and one pinch of salt in a bowl. |  |
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Add 125g of margarine and 1 egg. |
| Knead the ingredients into a dough. |  |
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Roll out the dough on a floured work surface and cut out hearts. |
| Put the hearts on a baking tray covered with baking paper. Cut out smaller hearts from every third row. |  |
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Bake the hearts at 160 degrees Celsius for 15 minutes. |
| Brush the big hearts with jam (half a glass of your favourite jam) and put a cut-out or a small heart on each. |  |
(24 cupcakes)
| Peel 400 g of rhubarb and cut into small cubes. |  |
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Mix it with the juice of half a lime and 50 g of sugar. |
| Let the rhubarb rest for 30 minutes. |  |
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Stir 150 g of butter with 75 g of sugar until fluffy. |
| Add 5 egg yolks. |  |
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Stir in 375 g of flour and 4 g baking powder. |
| Fold in the rhubarb. |  |
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Add 125 g of chocolate sprinkles. |
| Pour batter into 24 cupcakes and bake for 15 minutes at 180 degrees Celsius. |  |
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Whisk 5 egg whites with 100 g of sugar until foamy. |
| Spread the egg whites on the cupcakes. |  |
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Bake for another 10 minutes |