Shopping list
180 grams Tony's chocolate, dark
the leftover Swiss buttercream
200 grams of marzipan, un-coloured
You also need
a baking mat
icing sugar, to sprinkle
a piece of cling film
a rolling pin
a round cookie cutter
With the biscuit roll completely ready in the refrigerator, now you can finish the Cossacks. The last work will be ready soon now and then you're going to make a nice cup of tea because you'll soon have lots of tartlets and happy mini-monsters when they come home from school!
This is how you finish the Twentse Cossacks
Melt the chocolate au bain marie, stir when it starts to melt and remove from the heat
Unwrap the cake.
Cut the cake in slices.
Roll the slices cholade.
Let the chocolate set.
While the chocolate is setting in the refrigerator you take the buttercream already out to reach room temperature
Knead the marzipane until it is soft
Roll out the marzipane ½cm thickness.
Cut out circles.
Stir the buttercream briefly.
Spread some buttercream on the cake slices.
Gently press the Marzipane circles onto the Swiss buttercream.
NB The original Twentse Cossacks are slightly different from our Twentse Cossacks ;))
Not all the little monsters here like marzipan, so we switch roles. The chocolate goes around the cake roll and we stick the marzipan on top. This way the marzipan can easily be removed and then all can enjoy their tea treat.
The real Cossacks have the marzipan around the cake roll and the chocolate on top of the slices, so see what you prefer!