Cream the fat, 250 g sugar, 1 packet of vanillin sugar and salt with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, grated almonds and baking powder and stir in. Put the dough into a greased pan of the oven (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let it cool down on a cake rack
Peel off the baking paper, halve the base once. Place a baking frame or firm strips of aluminium foil around 1 base. Soak gelatine in cold water. Mix mascarpone, 3 tablespoons sugar and 2 sachets vanilla sugar. Whip cream until stiff. Squeeze the gelatine and dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Carefully fold in the cream. Spread the cream on the base, carefully place the second base on top and press down gently. Chill for about 2 hours.
Dye 1/3 marzipan brown with cocoa and shape into rabbits. Colour 1/3 marzipan yellow with yellow colour, remove a little marzipan (for the beaks), colour orange with red colour and form beaks from it. Form ducks from the yellow marzipan and press beaks on them. Form the rest of the marzipan into rabbits as well
Mix egg whites and icing sugar and colour with green colour grass-green. Spread the icing on the cake and smooth it down. Decorate the cake with the marzipan figures, beetles, chocolate eggs and flowers and chill for another 45 minutes. Carefully remove the cake from the frame, remove the frame. Serve the cake
waiting time approx. 4 1/4 hours