There Bunny Cake it’s a cake of inspiration American with a rich filling al White chocolate. The shape of this Easter cake recalls that of the rabbit. A recipe cheerful to celebrate the Easter that will make young and old happy.
Ingrediants
- 300 g eggs
- 400 g muscovado sugar
- 3 g cinnamon
- 3 g salt
- 255 ml sunflower oil
- 500 g flour
- 7 g yeast
- 1 kg grated carrots
For the carrot sponge cake:
- 385 ml milk
- 385 ml liquid cream
- 80 g granulated sugar
- 150 g egg yolks
- 10 g gelatin in sheets
- 750 g white chocolate
- 700 g sugar paste
- marzipan or butter cream
For the white chocolate cream:
For the decoration:
If you are looking for a delicious Easter cake and fun try it Bunny Cake. This cake of American tradition recalls the shape of the rabbit. It is a playful recipe to celebrate Easter that will appeal to young and old alike. And above all to white chocolate lovers. This cake is in fact made up of three layers of carrot sponge cake stuffed with del creamy white chocolate. All completed by the sugar paste cover and the decoration with ears and eyes that recall the rabbit, the Easter symbol.
It takes a little bit of commitment but final effect will amaze you. First of all, remember to carefully spread the buttercream or marzipan: in both cases it is a glue and insulating ingredient useful for leveling the cake externally so that the sugar paste adheres well.
Preparing the Bunny Cake is not that difficult but know that the filling of this cake requires a long rest time in the refrigerator: then calculate 8-10 hours before serving. To shorten the time we suggest you prepare the chocolate cream the day before.
If you love sweets with sponge cake do not miss our selection.
OTHER DELICIOUS RECIPES: Chocolate Easter cake, Easter cake, Easter cake with apples and lemon
How to prepare: Bunny Cake
- Execution
- average
- Preparation time
- 60 min
- Cooking time
-
20 min
- Rest time
-
10h
- Portions
-
8
How to prepare: Bunny Cake
To prepare the Bunny Cake, start with the carrot sponge cake. Grate the carrots, arrange them in a bowl and set aside. In the meantime, whisk the eggs, sugar, cinnamon and salt in the mixer or with a whisk. Drizzle in the oil. Finally add the grated carrots, flour and baking powder until the mixture is smooth. Place the dough in three greased molds and bake in the oven for 20 minutes at 160 degrees.
Then prepare the white chocolate cream: melt the chocolate in the microwave or in a double boiler and set aside. Hydrate the gelatin in cold water. In a bowl, beat the egg yolks and granulated sugar. In a saucepan, boil the cream and milk together. Once brought to a boil, add the mixture of egg yolks and sugar and bring everything to 85 degrees. Stir occasionally to avoid the formation of lumps.
Once the temperature has been reached, add the gelatine deprived of the water to the mixture. Mix and add the melted chocolate. Mix everything with an immersion blender and cover with the film in contact. Let it rest for 8-10 hours in the refrigerator. Then proceed with the filling: with the help of a spatula distribute the cream on each disc of sponge cake, starting from the bottom, and gradually stack them one on top of the other. Leave only the upper disc free from the cream.
Cover the cake, from the surface to the sides, with butter cream or marzipan to prevent the sugar paste covering, which you are going to overlap, from detaching from the sponge cake. Set aside. At this point on a pastry board dusted with icing sugar with a plastic rolling pin, less porous than wood, roll out the sugar paste with a width of about 40 cm. Cover the cake with the sheet of sugar paste and with a knife cut the excess, following the edge of the cake. Do not cut flush with the perimeter of the cake, so that you can bring back the excess sugar paste; the cake must be completely covered and never visible in any point.
Complete the Bunny Cake with the decorations in sugar paste and butter cream: make ears and eyes that will remind you of a rabbit’s face. Serve your dessert on the Easter table.
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