Rabbit cake

Name: Rabbit cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 2 Egg yolk (size M); 6 Eggs (size M); 300 g Sugar; 1 pinch Salt; 200 g Flour; 20 g Cornstarch; 2 TABLESPOONS Cornstarch; 150 g Coconut flake; 35 g Butter; 150 g Rhubarb; 1 Organic lemon; 200 g frozen raspberries; 4 sheets Gelatine; 500 g Edible quark (20 % fat); 1 package Vanillin sugar; 300 g Whipped cream; 7-10 Tbsp Sugar writing; baking paper; 7-10 Tbsp Miffi stencil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

2 Egg yolk (size M)
6 Eggs (size M)
300 g Sugar
1 pinch Salt
200 g Flour
20 g Cornstarch
2 TABLESPOONS Cornstarch
150 g Coconut flake
35 g Butter
150 g Rhubarb
1 Organic lemon
200 g frozen raspberries
4 sheets Gelatine
500 g Edible quark (20 % fat)
1 package Vanillin sugar
300 g Whipped cream
7-10 Tbsp Sugar writing
baking paper
7-10 Tbsp Miffi stencil

Directions

1
Cream egg yolks, eggs, 210 g sugar and salt with the whisk of the hand mixer. Mix the flour, 20 g starch and 50 g grated coconut, fold into the egg foam mixture. Melt butter and stir into the egg foam mixture in a thin stream. Smooth the mixture in a springform pan (26 cm Ø) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Let it cool down.
2
Clean, wash and chop the rhubarb. Wash lemon hot, dab dry and grate the rind. Halve the lemon and squeeze it. Boil 40 g sugar and 2 tbsp water in a pot until the sugar is dissolved. Add lemon juice. Add rhubarb and simmer for about 4 minutes. Add 150 g frozen raspberries. Stir 2 tablespoons of starch and a little water until smooth, add the rhubarb, bring to the boil and simmer for about 1 minute, stirring continuously. Let the compote cool down. Defrost 50 g raspberries.
3
Soak the gelatine. Cut the cake in half horizontally. Place a cake ring (approx. 10 cm high) around the lower cake base. Stir 250 g quark, vanillin sugar, 50 g sugar and grated lemon rind until smooth. Squeeze out the gelatine, dissolve and mix with some quark cream. Then stir into remaining cream. Put it in a cold place. Whip 200 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Smooth the quark cream on the bottom cake base. Spread rhubarb compote in blobs on top and swirl with a fork. Place the upper cake base on top and press down gently. Chill the cake for at least 5 hours, preferably overnight.
4
Remove the cake from the ring. Whip 100 g cream until stiff. Stir 250 g quark until smooth. Fold in cream. Spread the cake all around with the quark cream.
5
Cut out the miffi stencil from paper or cardboard and place it in the middle of the cake. Pass the thawed raspberries through a fine sieve and mix with 100 g grated coconut. Sprinkle the raspberry and coconut flakes on the cake and press lightly. Carefully remove the miffi stencil. Paint eyes and mouth on the rabbit head with brown sugar writing. Keep the cake cold until serving.