Easter cake with mocha cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, sugar, vanillin sugar and lemon zest until thick and frothy. Beat egg whites until stiff. Mix flour, cornstarch and baking powder. Fold in some beaten egg whites and the flour mixture into the egg yolk mixture.

2. 2

   Then fold in the remaining beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.

3. 3

   Remove and let it cool down. Roast the almonds in a pan until golden brown and let them cool down. Soak the gelatine. Dissolve soluble coffee in 3 tablespoons of hot water. Squeeze out the gelatine and dissolve in it.

4. 4

   Whip 3 cups of cream and icing sugar until stiff. Fold dissolved coffee and chocolate flakes into the cream. Cut the cake base twice horizontally. Spread half of the mocha cream on the bottom layer.

5. 5

   Place second shelf on top. Spread the remaining mocha cream on top. Cover with the top shelf. Put it in a cold place. Whip remaining cream and vanilla sugar until stiff. Spread the cake with it. Sprinkle the edge with browned almonds.

6. 6

   Dust the cake with cocoa. Roll out green marzipan on a work surface dusted with icing sugar. Cut out a rabbit and some clover leaves. Roll out yellow marzipan as well and cut out butterflies.

7. 7

   Put marzipan figures on the cake. Sprinkle butterflies with sugar sprinkles. Mix the remaining icing sugar with a teaspoon of water to a glaze. Pour into a freezer bag, cut off a small corner of it and trace the contours of the rabbit and the clover leaves.

8. 8

   Results in about 16 pieces.