Mint cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites until stiff, add salt, 1 packet of vanilla sugar and sugar. Stir in the egg yolk. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully.

2. 2

   Fold in the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes.

3. 3

   In the meantime knead marzipan and 15 g icing sugar. Roll out 2-3 mm thick on a work surface dusted with remaining icing sugar and cut out small rabbits with a cookie cutter. Carefully press one side into the pistachios.

4. 4

   Put aside for decoration. Take the sponge cake out of the oven and remove it from the edge of the springform pan with a sharp knife. Place on a grid and let it cool down in the springform pan. Meanwhile, wash the mint, dab dry and pluck the leaves from the stems.

5. 5

   Cut the leaves into strips. Whip half of the cream with the whisk of the hand mixer until stiff. Sprinkle in 2 sachets of vanilla sugar and 1 sachet of cream firming agent. Allow half of the mint liqueur to run in and stir in.

6. 6

   Do the same with the rest of the cream, vanillin sugar, cream firmer and mint liqueur. Fold mint strips into the mint cream. Cut the base twice. Spread just under 1/4 of the mint cream on the bottom base.

7. 7

   Place the second base on top and spread with the second quarter of the mint cream. Place the lid on top and spread the cake with the remaining mint cream. Put the cake in a cool place for about 1 hour. Before serving, serve with bunnies and decorated with mint and jelly belly as desired.

Nutrition Facts

KCAL
490 kcal

CARBS
36 g

FATS
33 g

PROTEINS
7 g