With this yummy Easter cake, you can get really creative and decorate a pretty Easter meadow on top. With this Easter cake motif, you can get really creative and decorate a pretty Easter meadow on top. A very special surprise will be revealed when you cut the cake, because a cute Easter bunny is hiding under the meadow. But don’t worry, even though the recipe says “bunny dough” – we really won’t harm any animals …
Ingredients
For 1 loaf tin 20 x 9 cm (top size 22 x 11cm)
For the "bunny dough"
- 50 g cornflour
- 50 g flour
- 1/2 tsp baking powder
- 1 tsp vanilla sugar
- 1 pinch of salt
- 15 g neutral vegetable oil (e.g. rapeseed oil)
- 70 ml mineral water
- 20 g iChoc "White Vanilla" chocolate
For the chocolate dough
- 275 g flour
- 10 g baking powder
- 50 g baking cocoa
- 100 g brown cane sugar
- 1 pinch of salt
- 70 g neutral vegetable oil (e.g. rapeseed oil)
- 125 ml soy drink
- 220 ml mineral water
For the matcha decorating cream
- 60 g iChoc "White Vanilla" chocolate
- 1 tsp matcha tea powder
- 70 g soy whip
- 1 pck cream stiffener
Also
- some matcha tea powder (optional)
- some sugar pearls
- small wooden skewers or roulade needles
- 1 bunny cookie cutter (5 cm)
For the decorative eggs
- 45 g marzipan paste (for 9 eggs)
- 1 - 2 tsp fruit powder (e.g. blueberry)
- some lemon juice
- some icing sugar
Preparation
1. For the “bunny dough”, chop or grate the chocolate very finely.
2. Mix the cornflour, flour, baking powder, vanilla sugar and salt in a bowl. Now add the oil and mineral water alternately and mix with a whisk to a homogeneous dough. Finally, fold in the chocolate.
3. Place the dough on a baking tray lined with baking parchment and smooth it out to a size of about 15 x 20 cm using a dough scraper.
4. Bake in a preheated oven on the middle shelf at 190 °C top/bottom heat for approx. 10 minutes. Remove from the oven and leave to cool completely.
5. Cut out small bunnies from the cake with the mould. Make sure that the bunnies are very close together so that as little cake as possible is wasted.
6. now prepare the chocolate dough. Again, mix all the dry ingredients in a large bowl. Then add the oil, soy drink and mineral water alternately and whisk to a homogeneous mixture.
7. Grease the loaf tin, pour in some chocolate batter (2 – 4 tbsp, depending on the desired position of the bunny) and smooth it down. Starting from the centre, place the bunnies in the batter in stacks, one next to the other and in an even row.
8. Now carefully pour in the rest of the chocolate batter with a tablespoon, first all around, then on top. Be careful not to let the bunnies slip.
9. Bake the cake in the preheated oven on the middle shelf for about 1 hour. Remove from the oven and leave to cool slightly. Then lift out of the tin and leave to cool completely on a cooling rack.
10. Now make the decorative eggs the colour:
Variation 1: For evenly coloured eggs, put the fruit powder in a small bowl. Add a few squirts of lemon juice so that the powder just dissolves. Depending on the desired intensity, add some of it to the marzipan paste and knead it in. Remove the moisture by adding a little icing sugar.
Variation 2: For slightly marbled eggs, knead in the fruit powder without adding lemon juice.
11. Form small eggs of 5 g each and place them on small wooden skewers or roulade needles.
12. Melt 60 g iChoc “White Vanilla” in a bain-marie. Use a small wooden skewer to paint the marzipan eggs.
13. Whip the soy whip together with the cream stiffener. Stir 1 tsp matcha tea powder into the remaining melted chocolate, add to the cream and whip again vigorously.
14. Fill a piping bag with a star nozzle with the matcha decorating cream and pipe the “lawn” onto the cold cake. You can also use different nozzles for a more striking result.
15. For the final decoration, optionally sift some matcha tea powder over the “Easter lawn”. Then stick the marzipan eggs into the “meadow” and decorate with sugar pearls as desired.