For children, Easter is a wonderful time because the Easter bunny brings sweets or even gifts. Just the thought of a bunny hopping around in the garden or in the house is simply too funny. If you are looking for an original cake for an Easter snack, this quark-vanilla cake is a great choice. The decoration in particular will surely be well received:
Quark and vanilla cake with Easter bunny decoration
Ingredients for the cake:
- 4 eggs
- 1 pinch of salt
- 100 g sugar
- 1 tbsp hot water
- 125 g flour
- 1/2 tsp baking powder
- 5 tbsp raspberry jam, strained
- 8 sheets of gelatin
- 400 g quark
- 50 g sugar
- 2 packs vanilla sugar (Bourbon)
- 150 ml vanilla sauce
- 80 g white chocolate
- 300 ml heavy cream
- 2 packs Kit Kats
- 2 packs M&M’s eggs
- 1 piece Raffaello
- 300 g marzipan
- 1 dash of food coloring, red
Instructions for the cake:
Preheat the oven to 180 degrees (top and bottom heat). For the sponge base, separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar and 1 tbsp of hot water until thick and frothy. Mix the baking powder with the flour and add to the egg yolk mixture. Finally, fold in the beaten egg whites and mix everything well until a smooth batter is formed. Place baking paper in a 26 cm springform pan. It is best to fix the baking paper to the springform pan with a few dabs of butter before pouring in the batter. Bake the cake at 180 degrees for 20 to 25 minutes. Turn the sponge out of the pan while still warm onto a wire rack, peel off the baking paper, and let it cool.
Instructions for the filling:
For the filling, soak the gelatin in cold water. Mix the quark with the sugar, vanilla sugar, and vanilla sauce. Dissolve the gelatin over medium heat until liquid and let it cool slightly – if it is added to the cold cream while too hot, lumps will form. Then add the gelatin to the vanilla-quark cream and stir. Chill the cream for 8-10 minutes. In the meantime, coarsely grate the white chocolate and whip the heavy cream until stiff. Add the heavy cream to the vanilla-quark cream and divide in half. Mix the chocolate into one half of the cream.
Cut the cake base in half horizontally and spread a layer of raspberry jam on the bottom part. If you like, you can use a cake ring for safety; I didn't need one as everything was already quite thick and firm. Now spread the entire cream with the chocolate pieces on top as a filling. Place the top sponge layer back on the cake and spread half of the remaining cream on the surface of the cake. Apply the other half to the edge of the cake.
Decorating the cake
Now attach the Kit Kats to the edge. Simply break the Kit Kats into pieces and press them lightly onto the side edge. Then chill the cake for 2-3 hours. If the Kit Kats don't hold, you can also tie a nice ribbon around them.
While the cake is chilling, prepare the Easter bunny for the decoration. To do this, shape the marzipan into one large round ball and two small oval balls. For the soles of the feet, color a tiny bit of marzipan with the red food coloring and shape it into 2 larger and 6 smaller flat circles. Now stick 1 large and 3 small footprints with food coloring onto each of the oval balls.
Now attach the 2 oval feet of the Easter bunny to the very large ball with a dab of food coloring. Take out the well-chilled cake and carefully place the Easter bunny on the cake. Finally, add a dab of food coloring to the large ball and attach the Raffaello as a tail. Finally, distribute plenty of M&M’s as Easter eggs over the entire cake.
Extra tip:Only add the M&M’s to the cake shortly before serving, as they unfortunately bleed color.
Read also:Â Recipe: Kinder Chocolate Cake with Strawberries
Photo by Sabine, meinhaushalt.at
