Easter Bunny Cake

For the Easter bunny cake, first preheat the oven to 170 °C.

Allow the margarine to melt and cool. Whip the egg yolks with water, sugar and 1 pinch of iodized salt until thick and creamy, add the margarine while it is still liquid. Sift the flour, cornflour and baking powder over the egg yolks, fold into the egg yolk mixture and pour into a greased springform cake tin (24 cm in diameter).

Bake in the heated oven for about half an hour. Cut the cooled sponge cake base once horizontally and close the cake ring again around the lower base.

Stir the egg liqueur with coffee powder, drinking chocolate powder and powdered sugar. Allow the soaked gelatine to melt at low temperature and stir into the coffee-egg liqueur mixture. Whip the well precooled whipped cream until stiff and fold in carefully. Spread half of the mixture evenly on the bottom cake layer, place the second cake layer on top and cover evenly with the remaining coffee-whipped cream mixture.

Spread the macaroons evenly in a circle on the top of the cake and place four to six marzipan bunnies in the center as a crowning touch. As additional decoration, place colorful sugar Easter eggs between the macaroons. Chill the Easter bunny cake. It can then be served semi-frozen.

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