4 eggs
4 1/2 dl Dansukker Cane Sugar
1 tsp Dansukker Vanilla Sugar
3 dl plain flour
1 dl cocoa powder
2 tsp baking powder
300 g melted butter or margarine, cooled

Filling
3 dl double cream
3 dl grated raw apple
1/2 dl Dansukker Icing Sugar

Decoration
500 g almond paste
3 dl Dansukker Icing Sugar
1/2 - 1 dl cocoa powder
150 g almond paste
1 dl Dansukker Icing Sugar
50 g dark chocolate

Whisk together the eggs, cane sugar and vanilla sugar. Combine the flour, cocoa and baking powder and sift into the mixture. Stir in the butter/margarine. Pour the mixture into a wide, shallow oven pan lined with baking parchment. Bake in the lower part of the oven at 175 °C for about 20 minutes. Allow to cool. Cut out a guitar shape. You can draw around a template to make it easier. Split the cake into two layers.

Whip the cream until firm. Fold in the icing sugar and grated apple. Spread the filling over one of the layers and cover with the other layer.

Mix most of the almond paste with the icing sugar and cocoa powder to make brown marzipan. Roll out the marzipan into a thin sheet and carefully lay it over the cake. Trim the edges. Cut a disc out of the dark marzipan. Mix the smaller portion of marzipan with icing sugar. Roll this marzipan out into a thin sheet. Cut out an “eight” and lay it on the guitar. Put the dark circle on top of the “eight”.

Put the chocolate in a plastic piping bag and tie a tight knot in the end. Put the piping bag in a bowl of hot water until the chocolate has melted. Cut the end off the piping bag and pipe guitar strings onto the cake.

To give the party a real touch of stardust, sprinkle metal stars on the serving plate and decorate the guitar with the same star you used for the muffins.