VIDEO: Cake for Easter in the shape of a rabbit
What distinguishes a cake and from cake the difference is the cream content. Of course, this also makes it more difficult to bring the cake into an eye-catching shape. However, with this recipe you will succeed too Easter a great, filled cake with chocolate cream.
How to bake a cake in the shape of a rabbit for Easter
- The first step is to make the chocolate cream. You have to tackle this the day before, because the cream has to stand cold overnight.
- You need four cups Whipped cream and three tablets chocolate. If you don't like it all that sweet, choose dark chocolate.
- Heat the whipped cream on a low heat on the stove, stirring constantly. As soon as the cream is steaming, you can add individual pieces of chocolate. Gradually add all the chocolate to the cream and keep stirring all the time so that nothing burns.
- Bring the chocolate cream to the boil and then put it in the refrigerator overnight.
- The next day it continues:
- First, paint the outline of a rabbit on the cardboard and carefully cut it out. You will need this template later. The bunny shouldn't be larger than half of your baking sheet.
- Then it's time to bake. For the classic sponge cake, give egg yolks, water and sugar in a bowl and stir the mixture with the mixer until foamy.
- Then mix flour, salt. Starch and baking powder and gradually fold it into the frothy liquid.
- Then beat the egg whites with the cleaned mixer until stiff and fold them into the mixture. Tip: add a pinch of salt to the egg white before whipping, this will surely make it stiff.
- Then place the mixture on a baking sheet lined with baking paper.
- Bake that dough about 20 minutes at 180 degrees.
- Test that the dough is cooked by gently poking it with a wooden stick. If the dough doesn't stick, it's done.
- Turn off the oven and let the dough stand in it for a few more minutes.
- Then let it cool down well.
- Then place the rabbit template for your Easter cake on the dough and carefully cut along the edge with a narrow paring knife. Cut so that you can make two rabbits out of the dough.
- Now it's time to fill.
- Take the saucepan with the almost finished cream out of the refrigerator and beat it on the highest level with the mixer. The beating takes about 5 minutes. The cream should be firm enough so that the cake doesn't run.
- Then use a large spoon to spread a little less than half of the cream over the first biscuit bunny. Smooth them out with a large knife.
- Then carefully lift the second rabbit onto the layer of cream and cover it with chocolate cream too.
- Now you have to cover the sides of the cake with cream and smooth them well with the knife so that the shape remains recognizable.
- Now you can decorate your finished cake to suit your taste for Easter.
Baking for Easter - recipe for eggnog cake
On the long Easter weekend there is certainly time for a nice cup of coffee with friends. …
