Easter cake with eggnog

Easter cake with eggnog

Small cut-out bunnies made from sponge cake decorate this Easter cake.  The loose quark cream is refined with eggnog. Perfect for the Easter cake table. 



4 eggs (size M)
170g sugar
1 pack of bourbon vanilla sugar
1 pinch of salt
150 g wheat flour (Type 405)
2 tbsp baking cocoa
1 teaspoon Baking powder


4 sheets of gelatin
500 g low-fat quark
125 ml eggnog
1 pack of bourbon vanilla sugar
60g sugar
300 g cream
some eggnog to decorate


1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Line a springform pan (Ø 26 cm) with baking paper. 

Beat eggs with sugar, vanilla sugar and a pinch of salt for at least 5 minutes on the highest level until foamy.

2nd step
Mix the flour with cocoa and baking powder and stir in.  Pour the dough into the mold and bake in the preheated oven for approx. 30 minutes. 

After baking, remove directly from the mold and turn out onto a piece of baking paper.  Allow to cool completely.

3rd step
Soak gelatine in cold water according to package instructions.  Mix the quark with eggnog, vanilla sugar and sugar.  Squeeze out the gelatine and heat it in a saucepan with 3-4 tablespoons of the cream. 

Dissolve the gelatine while stirring.  Stir into the quark mixture.  Beat the cream until stiff and stir into the curd mixture.

4th step
Halve the sponge cake horizontally.  Place the bottom layer on a cake plate and place the cleaned springform pan edge or a cake ring around it.  Put the quark cream on the base and smooth it out.  Min.  Refrigerate for 2 hours.

5th step
Cut out 5-6 small bunnies from the remaining chocolate sponge cake.  Place the lid on the cake. 

Remove cake ring.  Shortly before serving, fill the holes in the cut-out bunnies with eggnog.  The cake makes approx. 12 pieces.

Our tip
Variant with berries
For a fruity version, simply cut 300 g of mixed berries into small pieces and fold them into the cream.


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