Bunny cake
This juicy bunny cake is particularly popular at Easter. With a simple trick you can place the bunny in the sponge cake. Everyone will be amazed!
INGREDIENTS
400 g soft butter
380g sugar
1 pack vanilla sugar
8 eggs (size M)
600 g flour (Type 405)
4 tsp baking powder
2 pinches of salt
25 g baking cocoa
200 ml milk
PREPARATION
1st step
For the dark dough, mix 200 g butter with 190 g sugar and vanilla sugar. Gradually stir in 4 eggs. Rinse the silicone loaf pan (27 x 11 cm) with cold water and do not dry it. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
2nd step
Mix 300 g flour with 2 teaspoons baking powder and 1 pinch of salt and 25 g cocoa powder. Stir into the dough alternately with 100 ml milk.
Pour the dough into the greased form and smooth it out. Bake in the preheated oven for about 55 minutes. Allow to cool completely before further processing.
3rd step
For the light dough, mix 200 g butter with 190 g sugar again. Gradually stir in remaining 4 eggs. Mix 300 g flour with 2 teaspoons baking powder and 1 pinch of salt and stir into the dough alternately with 100 ml milk.
Wash the silicone loaf pan (27 x 11 cm) with cold water, do not dry. Pour about 2-3 tablespoons of dough into the mold and smooth it out.
4th step
Cut the dark cake into slices about 2 cm thick. Using a bunny cutter, cut out a bunny from each piece of cake.
5th step
Place the bunnies in a row next to each other in the loaf pan and press them down slightly. Now pour the remaining light dough into the mold using a tablespoon and fill in the gaps.
Bake the cake in the preheated oven for approx. 50 minutes. Allow to cool completely. The cake makes about 12 pieces.
