Easter recipes:
EASTER BUNNY CAKE

Between layers:
1/2 dl juice
200 g Philadelphia cream cheese
200 g apricot jam
(sugar)

Cake decorating:
4 dl heavy cream
2 1/2 tablespoons sugar
vanilla essence
liquorice strips
2 round liquorice sweets
3 heart shaped sweets

DIRECTIONS:
Bake a sponge cake or use another cake recipe you like. Sponge cake: Beat eggs and sugar with an electric mixer until pale and thick. Whisk together flour and baking powder in a bowl and add to egg mixture. Mix until smooth. Pour batter into buttered and floured pan. Bake for about 30 minutes (oven preheated to 180 ° C / 350 ° F) until the cake is golden brown and begins to pull away from the sides of the pan. Let the cake cool completely.

Halve the cake horizontally with a long knife. Moisturize both layers with juice. Mix cream cheese with apricot jam and add a little sugar if needed. Spread the filling over the lower layer and place the top layer on it. Press gently.

Cut the ears of the bunny out of the sides of the cake. Cut the pawns from the lower side of the middle part of the cake. Place all parts of the cake in a form of a bunny. Beat whipping cream until soft peaks form and mix in sugar and vanilla essence. Cover the cake with whipped cream. Decorate the Easter Bunny cake with liquorice sweets and heart shaped sweets like you see in the picture.

© Recipe & pictures: Auer Media,   www.gamescraftscoloring.com

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More ideas:

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