Cheerful Easter cake Bunny

1. 

egg white 4 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

2. 

flour medium 2.75 oz (80 g) • baking powder for gingerbread 0.25 oz (10 g)

Mix the sieved flour with baking powder.

3. 

egg yolk 4 pcs • powdered sugar 2 oz (60 g)

Whisk the egg yolks and sugar into foam.

4. 

sunflower oil 2 tbsp (30 ml) • water 2 tbsp (30 ml)

Add oil, water and whip.

5. 

Add prepared flour ...

6. 

cocoa powder 1 tbsp

...and cocoa.

7. 

Gently fold egg whites foam into the mixture.

8. 

Pour the dough onto a baking sheet lined with baking paper and spread evenly. Bake for 8 minutes at 670°F (355°C) F (355°F (180°C) C).

9. 

egg white 4 pcs • salt 1 pinch • flour medium 2.75 oz (80 g) • baking powder for gingerbread 0.25 oz (10 g) • egg yolk 4 pcs • powdered sugar 2 oz (60 g) • cocoa powder 1 tbsp • sunflower oil 2 tbsp (30 ml) • water 2 tbsp (30 ml)

From the above mentioned ingredients prepare the same dough as the first dough. Pour the dough into a cake mold lined with baking paper and bake for about 12 minutes at 670°F (355°C) F (355°F (180°C) C). If the cake is baked you can find out by inserting a wooden skewer, which must remain dry after being pulled out.

10. 

unsalted butter 7 oz (200 g) • powdered sugar 5.75 oz (160 g)

Beat room-temperatured butter with sugar until creamy.

11. 

cream curd 8.75 oz (250 g)

Add cream curd...

12. 

mascarpone 1.1 lb (500 g)

...and mascarpone.

13. 

whipping cream (30-33% fat) 2.1 cup (500 ml)

Whip a cream from the whipping cream and mix it into the cream.

14. 

peach compote 2 lb (900 g)

Cut part of the peaches into thin slices, ...

15. 

...and the rest finely.

16. 

Remove the baking paper from the base and cut it in half.

17. 

Spread about a quarter of the cream to the bottom of the base and put the sliced peaches.

18. 

powdered sugar

Remove the baking paper from the baked base and place it on a board lightly sprinkled with powdered sugar. Spread about two-quarters of the cream and sprinkle with finely sliced peaches. Press finely.

19. 

Cut the prepared base lengthwise into strips of the same width.

20. 

Press and conect the base parts step by step.

21. 

Put this resulting roulade on prepared base with cream and peaches (its easier using a thin plastic board).

22. 

Spread the whole cake with the rest of the cream, you need to keep about 3 tablespoons for spreading the surface of the cake.

23. 

chocolate • sweets easter eggs

Place the other half of the cake on the cake and spread with cream. By cutting the side tops of the cake into an arch, you create bunny ears and decorate with chocolate. Garnish with candies before serving.

24. 

Let the cake solidify in the cold, preferably overnight.