Easter cake with raspberry cream
easy
120 mins
120 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 75 g Cornstarch
- 2 coated Tsp Baking Powder
- 100 g crushed almonds
- 7-10 Tbsp grated rind of 1 untreated lemon
- baking paper
- 7-10 Tbsp For the filling and the
- 1 package (150 g) Marzipan raw mass
- 1 TEASPOON Cocoa powder
- 7-10 Tbsp red food colouring
- 7-10 Tbsp colourful sugar beads and eggs
- 7 sheets white gelatine
- 2 packages (250 g each) frozen raspberries
- 500 g Edible quark (40 % fat)
- 125 g Sugar
- 1 package Vanillin sugar
- 2 1/2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 80 g crushed pistachio kernels
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp wooden skewers
Directions
- 1
Separate eggs. Beat the egg whites until stiff, add sugar and vanillin sugar at the end. Add the egg yolks bit by bit and stir in. Mix flour, cornstarch and baking powder and sieve onto the egg foam.
- 2
Add almonds and lemon zest. Fold everything in loosely with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 45 minutes.
- 3
Remove the almond sponge cake from the tin and let it cool down on a cake rack. In the meantime, knead 50 g marzipan with cocoa and red food colouring for each rabbit family. Shape the brown and light-coloured marzipan into balls for the belly and heads.
- 4
Form ears and paws. Shape cap, apron, bow tie and brush from the remaining marzipan. Put the rabbits together, possibly with wooden skewers. Decorate with sugar beads and eggs.
- 5
Soak gelatine in plenty of cold water. Defrost the raspberries. Put 8 beautiful raspberries aside, mash the rest of the raspberries and pass through a sieve. Mix quark, raspberries, 100 g sugar and vanillin sugar.
- 6
Squeeze the gelatine, dissolve and stir into the raspberry quark. Whip 200 g cream until stiff and fold into the quark when it begins to set. Slice the almond sponge cake twice and place the edge of the springform pan around the lowest base.
- 7
Spread half of the quark mixture on top, place the second cake layer on top and spread with the remaining mixture. Cover with the third cake base. Put in a cool place. Whip the remaining cream and sugar until stiff.
- 8
Loosen the edge of the springform pan and spread the cake with cream all around. Sprinkle the edge with chopped pistachios. Decorate the cake with lemon balm leaves and raspberries like flowers. Finally, place the rabbit family in the middle.
- 9
Results in about 12 pieces.
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