Buttermilk-apricot Easter cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of lukewarm water and salt until stiff. Stir in 75 g sugar and 1 packet of vanilla sugar and continue beating. Stir in the egg yolks briefly.

2. 2

   Mix flour, starch, cocoa and baking powder, sieve onto the egg mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the dough into the form and bake in a preheated oven (electric range: 175°C/ gas: level 2) for about 30 minutes.

3. 3

   Let the floor cool down. Soak the gelatine. Drain the apricots and collect the juice. Cut out small rabbits from 6 apricot halves. Dice the remaining apricots and the edges of the rabbits. Mix buttermilk, sour cream and apricot juice.

4. 4

   Squeeze the gelatine and stir into the buttermilk mixture. Put the mixture in a cool place. Whip 1/2 cup of cream until stiff. As soon as the cream begins to firm up, fold in the cream and apricot cubes. Cut the sponge cake base once.

5. 5

   Place the lower base on a plate and place the edge of the springform pan on top. Spread the cream on the bottom and cover it with the top tray. Place the cake in the refrigerator for 2-3 hours. Then loosen the edge.

6. 6

   Whip the remaining cream, sugar and vanilla sugar until stiff. Spread 2/3 of the cream all around the cake. Cut out a rabbit template and place it on the cake. Sprinkle the surface and the bottom half of the rim with the pistachios.

7. 7

   Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 small nests onto the cake. Alternately place 2 eggs or an apricot bunny in each nest. Lift off the template and place the rabbits with the raisins etc.

8. 8

   decorate. (For the sliced cake variety, sprinkle the whole surface with pistachios). Results in about 16 pieces.