Colourful Easter cake with raspberry filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 3 tablespoons of lukewarm water until stiff. Add sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.

2. 2

   Loosely fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 30-35 minutes.

3. 3

   Let it cool down. Soak gelatine in cold water. Defrost 250 g raspberries, puree and pass through a sieve. Mix with 75 g sugar, lemon juice and zest. Squeeze out the gelatine, dissolve, stir into the raspberry puree and refrigerate.

4. 4

   Cut the biscuit horizontally twice and sprinkle the base with raspberry brandy. Place a cake ring around the lower cake base. Whip half of the cream until stiff and stir in the cream as soon as the raspberry puree begins to set.

5. 5

   Spread half of the mixture on the lower cake base and sprinkle with half of the remaining frozen raspberries. Cover with the middle cake layer and add the remaining raspberry cream and raspberries.

6. 6

   Put the cake in a cool place for 2-3 hours. In the meantime, knead the marzipan and icing sugar for decoration. Divide the mixture into three. Colour one part brown and one part green. Cut the remaining third in half and colour yellow and red.

7. 7

   Form small Easter eggs from red and yellow marzipan. Shape brown marzipan into rabbits. Chop pistachios. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread cream all around.

8. 8

   Wave the edge with a cake comb and sprinkle with pistachios. Press green marzipan through a garlic press and place it on the cake as small nests. Decorate with eggs, rabbits and pistachios.

9. 9

   Results in about 12 pieces.

Nutrition Facts

KCAL
360 kcal

CARBS
38 g

FATS
19 g

PROTEINS
6 g