yumecipe.com

Cheerful Easter cake Bunny

Cheerful Easter cake Bunny

    

Great mascarpone cake with peaches. With the help of children, our cake bunny was created and decorated with Easter eggs in the shape of eggs. Of course you can decorate your cake according to your own ideas. It will taste just delicious!

Cook

No. of servings

16

Ready in

1 h. 30 min.

Difficulty

high

 

Categories:  Cakes  Easter recipes  

 

1. 

egg white 4 pcs  salt 1 pinch

Beat the egg whites until they are foamy.

2. 

flour medium 2.75 oz (80 g)  baking powder for gingerbread 0.25 oz (10 g)

Mix the sieved flour with baking powder.

3. 

egg yolk 4 pcs  powdered sugar 2 oz (60 g)

Whisk the egg yolks and sugar into foam.

4. 

sunflower oil 2 tbsp (30 ml)  water 2 tbsp (30 ml)

Add oil, water and whip.

5. 

Add prepared flour ...

6. 

cocoa powder 1 tbsp

...and cocoa.

7. 

Gently fold egg whites foam into the mixture.

8. 

Pour the dough onto a baking sheet lined with baking paper and spread evenly. Bake for 8 minutes at 670°F (355°C) F (355°F (180°C) C).

9. 

egg white 4 pcs  salt 1 pinch  flour medium 2.75 oz (80 g)  baking powder for gingerbread 0.25 oz (10 g)  egg yolk 4 pcs  powdered sugar 2 oz (60 g)  cocoa powder 1 tbsp  sunflower oil 2 tbsp (30 ml)  water 2 tbsp (30 ml)

From the above mentioned ingredients prepare the same dough as the first dough. Pour the dough into a cake mold lined with baking paper and bake for about 12 minutes at 670°F (355°C) F (355°F (180°C) C). If the cake is baked you can find out by inserting a wooden skewer, which must remain dry after being pulled out.

10. 

unsalted butter 7 oz (200 g)  powdered sugar 5.75 oz (160 g)

Beat room-temperatured butter with sugar until creamy.

11. 

cream curd 8.75 oz (250 g)

Add cream curd...

12. 

mascarpone 1.1 lb (500 g)

...and mascarpone.

13. 

whipping cream (30-33% fat) 2.1 cup (500 ml)

Whip a cream from the whipping cream and mix it into the cream.

14. 

peach compote 2 lb (900 g)

Cut part of the peaches into thin slices, ...

15. 

...and the rest finely.

16. 

Remove the baking paper from the base and cut it in half.

17. 

Spread about a quarter of the cream to the bottom of the base and put the sliced peaches.

18. 

powdered sugar

Remove the baking paper from the baked base and place it on a board lightly sprinkled with powdered sugar. Spread about two-quarters of the cream and sprinkle with finely sliced peaches. Press finely.

19. 

Cut the prepared base lengthwise into strips of the same width.

20. 

Press and conect the base parts step by step.

21. 

Put this resulting roulade on prepared base with cream and peaches (its easier using a thin plastic board).

22. 

Spread the whole cake with the rest of the cream, you need to keep about 3 tablespoons for spreading the surface of the cake.

23. 

chocolate  sweets easter eggs

Place the other half of the cake on the cake and spread with cream. By cutting the side tops of the cake into an arch, you create bunny ears and decorate with chocolate. Garnish with candies before serving.

24. 

Let the cake solidify in the cold, preferably overnight.

Bon appetit!

baking powder for gingerbread0.75oz20grams
chocolate-
cocoa powder2tbsp2tablespoon
cream curd8.75oz250grams
egg white8pcs8pieces
egg yolk8pcs8pieces
flour medium5.75oz160grams
mascarpone1.1lb500grams
peach compote2lb900grams
powdered sugar10oz280grams
powdered sugar-
salt2pinches2pinches
sunflower oil¼cup60milliliters
sweets easter eggs-
unsalted butter7oz200grams
water¼cup60milliliters
whipping cream (30-33% fat)2.1cup500milliliters

 

© 2011 - 2021 NetCorp, s.r.o. • Powered by Master_CMS 8 • Log in