Easter cake with eggnog 🐣
With recipe 📌
Little bunnies cut out of sponge cake decorate this Easter cake. The light quark cream is refined with eggnog. Perfect for the Easter cake table.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)
170 g sugar
1 packet of bourbon vanilla sugar
1 pinch of salt
150 g wheat flour (type 405)
2 tbsp. cocoa powder
1 tsp. baking powder
FOR THE FILLING
4 sheets of gelatin
500 g low-fat quark
125 ml eggnog
1 packet of bourbon vanilla sugar
60 g sugar
300 g heavy cream
A little eggnog for decoration
PREPARATION
Step 1
Preheat oven to 180°C (top/bottom heat: 160°C). Line a springform pan (Ø 26 cm) with baking paper. Beat the eggs with the sugar, vanilla sugar, and a pinch of salt on high speed for at least 5 minutes until frothy.
Step 2
Mix the flour with cocoa and baking powder and stir in. Pour the batter into the pan and bake in the preheated oven for about 30 minutes. After baking, remove it from the pan immediately and turn it out onto a piece of baking paper. Let it cool completely.
Step 3
Soak the gelatin in cold water according to the package instructions. Mix the quark with the egg liqueur, vanilla sugar, and sugar. Squeeze out the gelatin and heat it in a saucepan with 3-4 tablespoons of the cream. Dissolve the gelatin while stirring. Stir into the quark mixture. Whip the cream until stiff and stir into the quark mixture.
Step 4
Divide the sponge cake in half horizontally. Place the bottom layer on a cake plate and place the cleaned springform pan or a cake ring around it. Pour the quark and cream onto the base and smooth it down. Refrigerate for at least 2 hours.
Step 5
Cut out 5-6 small bunnies from the remaining chocolate sponge cake. Place the lid on the cake. Remove the cake ring. Shortly before serving, fill the holes in the cut-out bunnies with eggnog. The cake yields approximately 12 slices.
Our tip
Berry variation
For a fruity variation, simply chop 300g of mixed berries and fold them into the cream.
