(1 cake)
| Stir 115 g of margarine with 115 g of sugar until frothy. |  |
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Add 5 eggs one at a time. |
| Add 225 g of flour and 1 teaspoon of baking powder. |  |
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Add 150 g of grated chocolate, 200 g of chopped dried fruits (prunes, figs) and 2 tabelspoons of Amaretto. |
| Put the dough in a greased baking dish. |  |
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Bake at 180 degrees Celsius for 45 minutes. |
(36 penguins)
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Halve 50 Oreo biscuits. Set aside 36 halves with cream. Scrape off the remaining halves of the cream and set aside. Cut biscuits in half and set aside 72 half biscuit halves. |
| Put the remaining biscuits in a freezer bag. |  |
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Ground with a rolling pin. |
| Beat 6 egg yolks with 300 g margarine until fluffy. |  |
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Fold in the biscuit crumbs. |
| Add 200 g of chopped chocolate. |  |
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Add 175 ml of milk. |
| Add 250 g of flour and 2 teaspoons of baking powder. |  |
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In an additional bowl mix 6 egg whites with a pinch of salt until fluffy. |
| Pour in 250 g of sugar. |  |
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Lift the egg whites under the dough. |
| Pour batter into 36 muffin cups. |  |
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Bake at 180 degrees Celsius for 25 minutes. |
| Stir the Oreo cream frothy . |  |
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Add 60 g of icing sugar and 400 g of cream cheese. |
| Add 500 ml of whipped cream. |  |
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Place one tablespoon of topping on each cupcake and attach the Oreos as wings and faces. Decorate with 72 Smarties feets, with 36 halved Smarties noses and with 72 eyes. |
(24 cupcakes)
| Stir 125 g of margarine with 200 g of sugar until fluffy. |  |
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Gradually stir in 3 eggs. |
| Add 200 g of yoghurt and 60 ml of lemon juice. |  |
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Mix 250g of flour, 3 teaspoons of baking powder and 2 packets of lemon zest. |
| Mix wet and dry ingredients. |  |
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Fill the dough in 24 muffin cases and sprinkle with cinnamon sugar. |
| Bake at 180 degrees Celsius for 25 minutes. |  |
| Mix 30 g of poppy seeds with 2 tablespoons of lemon juice. |  |
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Wait 30 minutes. |
| Stir frothy with 250 g of mascarpone. |  |
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Beat in 250 g of stiff whipped cream. |
| Place the frosting on the cupcakes. |  |
(1 cake)
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Whisk 5 egg yolks and 120 grams of white sugar until light and fluffy. |
| Peel and grate 250 grams of carrots.
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Add 250 grams of grated almonds, one pinch of cinnamon, the grated carrots, 80 grams of flour and one pinch of baking powder. |
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| Whisk 5 egg whites and 125 grams of white sugar until stiff, then fold into the dough. |  |
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Place the dough in a buttered baking tin and bake for one hour at 180 degrees Celsius. |
| Turn the baked cake upside down, glaze it with a mixture of 200 grams of icing sugar and four tablespoons of lemon juice and decorate it with marzipan carrots. |  |
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(12 cupcakes)
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Whisk 250 grams of butter and 120 grams of white sugar until light and fluffy. |
| Fold in 80 grams of grated marzipan.
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Add 6 eggs, one at a time. |
| Fold in 120 grams of flour, 80 grams of starch, 100 grams of grounded almonds and one table spoon of baking powder. |  |
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Peel and dice 500 grams of rhubarb. |
| Add the rhubarb dices to the dough. |  |
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Place the dough in 12 buttered cupcake tins. |
| Bake for 40 minutes at 170 degrees Celsius. |  |
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Serve with stewed fruit and cream. |
(24 cupcakes)
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Melt 625 grams of dark chocolate in a bain-marie. |
| Whisk 170 grams of margarine and 170 grams of white sugar until light and fluffy.
Add 8 eggs, one at a time. |
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Fold in 140 grams of flour and one pinch of salt. |
| Beat in the melted chocolate. |  |
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Line 24 muffin tin cups with paper. Place one table spoon of dough in each. Add two raspberries to each (48 raspberries in total) and top with remaining dough. |
| Bake for 15 minutes at 200 degrees Celsius.
Dust with confectioners’ sugar and let cool on a wire rack. |
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