Preheat the oven for the cake (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate the eggs. Beat the egg white and 1 pinch of salt until stiff, adding sugar at the end.
Stir in the egg yolk. Sift the flour onto the egg mass. Fold in with a whisk. Spread the dough on the tray. Bake in a hot oven for 8-10 minutes.
Take the sponge out of the oven. Turn out immediately onto a clean tea towel sprinkled with sugar. Carefully peel off the paper. Loosely roll the sponge cake with the tea towel from the narrow side. Let it cool down.
For the cream, whip cream cheese and 200 g nut nougat cream with the whisks of the mixer. Unroll the sponge cake. Cut into 4 wide strips (approx. 7 cm each). Spread the cream on each strip to a thickness of approx. 4 mm.
Roll up strips with the cream inside to a tree stump. Chill for about 15 minutes.
Place the sponge roll on a plate. Add the rest of the nut nougat cream to the remaining cream cheese cream. Whip briefly. Coat the edge of the tree trunk with the cream, leaving it slightly wavy. Chill for about 30 minutes.
For the decoration, colour 60 g roll fondant with cocoa brown. Model the bunny bottom (25 g), head (25 g) and torso (10 g). Shape mouth, eyes, paws and flower from white fondant. For nose and pupils, colour very little fondant pink or black.
Brush the individual parts with very little water and put them together). For the grass, colour 50 g of fondant green. Press through a garlic press, wipe off with a knife. Place directly on the cake.
Roll out the rest of the roll fondant, cut out the mini flowers and place them on the cake. First put the rabbit head and body together with a wooden skewer, then place them on the cake with your paws. Press the rabbit's bottom into the cream at the edge.
Sweet, too: butterflies.