The Easter bunny’s here! He hid in our cake this year. Not visible from the outside at all, the sweet surprise only appears when it is cut. It is a classic sponge cake with an Easter bunny motif instead of the typical marbling.
For some weeks now I have been planning to bake a cake with a motif. Then Easter seemed to me a very good occasion. Of course you can change the motive according to the occasion, for example against a heart, a star, Santa Claus or Santa tree for Christmas or a number for your birthday (at least if it is still a one-digit birthday;)).
This Easter bunny cake consists of a classic sponge mixture. The combination of light and dark dough usually results in a marble cake. Today we have a motif cake with a sweet Easter bunny. I particularly like the fact that the cake looks inconspicuous from the outside and the sweet surprise is only visible when it is cut.
TIPS & TRICKS
Quite simply, it is not to bake the cake so that the subject looks beautiful and, for. is also in the middle. Therefore, I would like to give you a few tips that will guarantee you a great result:
- Make sure that the cookie cutter motif is smaller than the box mould (yes, that sounds logical, but believe me, I made this mistake first!).
- The motif should not have too thin parts, otherwise it will break quickly.
- It is best to place the motif directly on the floor. As the dough rises very strongly, it will otherwise shift.
- The dough height is exactly right if the motif is almost covered, before baking it can look out a little over the dough.
- You can simply make cake pops out of the cake “leftovers” that remain after cutting out:-)
WHAT YOU NEED
Box shape (not too small)
Cookie cutter as desired (e.g. Easter bunny)
2 sachets vanilla sugar
1 sachet baking powder
3 tbsp cocoa powder
For the Easter bunnies in the cake
First prepare the Easter bunny form for the cake. Preheat the oven to 180 degrees circulating air. Grease a box dish or line it with baking paper.
Beat the room-warm butter until frothy and add the sugar, vanilla sugar and a pinch of salt while beating. As soon as a foamy mass is formed, continue stirring and gradually add the eggs.
Then add the flour, baking powder, cocoa powder and milk by the spoonful while stirring.
Pour the dough into the baking tin and bake at 180°C circulating air for approx. 60 minutes. Then allow to cool.
As soon as the cake is completely cooled, cut into slices about 1-2cm thick and cut out an Easter bunny (or any shape) from each slice.
For the cake
Preheat the oven to 180 degrees circulating air. Grease a box mould or line it with baking paper. The rabbits are then placed very close to each other directly on the bottom of the box mould.
For the light dough, beat the room-warm butter until frothy and add the sugar and vanilla sugar and a pinch of salt while beating. As soon as a foamy mass is formed, continue stirring and gradually add the eggs.
Then add the flour, baking powder and milk by the spoonful while stirring.
Carefully place the dough around the bunnies in the baking tin (e.g. with a piping bag) and bake at 180°C circulating air for approx. 60 minutes. Let it cool down afterwards.
Topps & Tricks:
Make sure that the cookie cutter motif is smaller than the box mould.
The motif should not have too thin areas, otherwise it will break quickly.
The dough should not completely cover the motif.