Name: Biscuit Crumb Cake Mouse
Yield: 6
Ingredients: Flour - 200 gram; Sugar - 250 gram; Chicken egg - 5 PC.; Vanilla essence - 1 Tsp; Butter - 130 gram; Cottage cheese - 400 gram; Powdered sugar - 130 gram; Cognac - 1 Tsp; Powdered sugar - 30 gram; Confectionery sprinkles - 1 handfuls; Marshmallows - 10 PC.

Recipe information

Cooking:

Servings per container:

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Ingredients for - Biscuit Crumb Cake Mouse

Biscuit

1. Flour 200 gram

2. Sugar 250 gram

3. Chicken egg 5 PC.

4. Vanilla essence 1 Tsp

Cream

1. Butter 130 gram

2. Cottage cheese 400 gram

3. Powdered sugar 130 gram

4. Cognac 1 Tsp

Decoration

1. Powdered sugar 30 gram

2. Confectionery sprinkles 1 handfuls

3. Marshmallows 10 PC.

How to cook deliciously - Biscuit Crumb Cake Mouse

1. Stage

For the sponge cake, beat the eggs with the sugar until the sugar has dissolved and increased in volume by about 3 times.

2. Stage

Add the vanilla essence and beat for another minute. Gently use a spatula to stir in the flour.

3. Stage

Bake the biscuit in a preheated oven at 160-180°C for 40-50 minutes. Refer to your oven. Finished biscuit cool completely on the rack and cut into slices. Allow the sponge cake to dry a little. Chop the biscuits in the bowl of a food processor until crumbly.

1. Stage. Biscuit Crumb Cake Mouse: Bake the biscuit in a preheated oven at 160-180°C for 40-50 minutes. Refer to your oven. Finished biscuit cool completely on the rack and cut into slices. Allow the sponge cake to dry a little. Chop the biscuits in the bowl of a food processor until crumbly.

4. Stage

For the cream, beat the room temperature butter and powdered sugar until fluffy. Continuing to whip, add 1 tbsp of cream cheese.

1. Stage. Biscuit Crumb Cake Mouse: For the cream, beat the room temperature butter and powdered sugar until fluffy. Continuing to whip, add 1 tbsp of cream cheese.

5. Stage

At the end of the beating add cognac, liqueur or flavoring and beat for another minute. You should get a lush, thick, fragrant cream.

1. Stage. Biscuit Crumb Cake Mouse: At the end of the beating add cognac, liqueur or flavoring and beat for another minute. You should get a lush, thick, fragrant cream.

6. Stage

Mix the biscuit crumbs and cream in batches. If you like fluffy mice, leave some crumbs for sprinkles. Since the cream of different butter and cottage cheese may have a slightly different consistency, don't mix all at once.

1. Stage. Biscuit Crumb Cake Mouse: Mix the biscuit crumbs and cream in batches. If you like fluffy mice, leave some crumbs for sprinkles. Since the cream of different butter and cottage cheese may have a slightly different consistency, don't mix all at once.

7. Stage

The biscuit mass should mold well and not be too wet. My mice turned out weighing 70g, about 18 pieces. If you do not have a scale, it is convenient to use a tablespoon to fill the mice.

1. Stage. Biscuit Crumb Cake Mouse: The biscuit mass should mold well and not be too wet. My mice turned out weighing 70g, about 18 pieces. If you do not have a scale, it is convenient to use a tablespoon to fill the mice.

8. Stage

Make a blank "potato" and give it a slightly drop-shaped shape. The narrow part will be the head of the mouse. Dip the pieces in powdered sugar, preferably with cornstarch. Fluffy mice should be additionally topped with put aside biscuit crumbs. Before serving, keep the mice in the refrigerator for at least 6 hours, i.e. overnight.

1. Stage. Biscuit Crumb Cake Mouse: Make a blank

9. Stage

Decorate your mouse to your liking and imagination. I used sugar beads for the eyes and nose and marshmallow for the ears. Roll the marshmallow lightly with a rolling pin and cut out the ears with scissors (option 1), or simply cut the marshmallow with a knife (option 2). You can also decorate the mice with sugar snowflakes or stars of your choice.