Rabbit cake

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.8 11
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 25
  • 375 g Flour
  • 2 TEASPOONS Baking Powder
  • 400 g Butter or margarine
  • 7-10 Tbsp Salt
  • 400 g Sugar
  • 8 Eggs (size M)
  • 75 g Cocoa powder
  • 1 package Vanillin sugar
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour
  • baking paper

Directions

  1. 1

    Mix flour and baking powder well. Cream 150 g fat, salt and 150 g sugar with the whisk of the hand mixer. Stir in 3 eggs individually. Stir in 75 g flour mixture and cocoa. Spread the dough on a baking tray lined with baking paper (approx. 20 x 35 cm) and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the cake from the oven and let it cool down lukewarm

  2. 2

    Cut out approx. 17 rabbits (approx. 5 x 7 cm) from the chocolate base. Cream 250 g fat, salt, vanillin sugar and 250 g sugar with the whisk of the hand mixer. Stir in 5 eggs individually. Finally, stir in the remaining flour mixture and spread approx. 2 tbsp. of the dough on the bottom of a greased, floured box form (approx. 11 x 35 cm). Pour the remaining dough into a piping bag with a large perforated spout or disposable piping bag

  3. 3

    Place the hares close together in the middle of the box. Pour the rest of the dough into the tin first at the edges, then cover the rabbits with dough. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes (stick test). Cover the surface with aluminium foil after about half the baking time. Remove the cake from the oven, let it cool down for approx. 15 minutes and turn it over. Let the cake cool down on a cake rack and dust with icing sugar before serving

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
240 kcal
CARBS
25 g
FATS
14 g
PROTEINS
4 g