Cheerful Easter cake Bunny
; void(0);){kind=small}
351Great mascarpone cake with peaches. With the help of children, our cake bunny was created and decorated with Easter eggs in the shape of eggs. Of course you can decorate your cake according to your own ideas. It will taste just delicious!
recipe,photo-recipe,mascarpone,peach compote,Cakes,Easter recipes
Cakes
Ingredients
Ingredients
| baking powder for gingerbread | 0.75 15 | oz kcal | 20 | grams | |
| chocolate | 0 ?? | kcal | 0 | ||
| cocoa powder | 2 62 | tbsp kcal | 2 | tablespoon | |
| cream curd | 8.75 298 | oz kcal | 250 | grams | |
| egg white | 8 135 | pcs kcal | 8 | pieces | |
| egg yolk | 8 456 | pcs kcal | 8 | pieces | |
| flour medium | 5.75 570 | oz kcal | 160 | grams | |
| mascarpone | 1.1 1935 | lb kcal | 500 | grams | |
| peach compote | 2 567 | lb kcal | 900 | grams | |
| powdered sugar | 10 1087 | oz kcal | 280 | grams | |
| powdered sugar | 0 ?? | kcal | 0 | ||
| salt | 2 0 | pinches kcal | 2 | pinches | |
| sunflower oil | ¼ 540 | cup kcal | 60 | milliliters | |
| sweets easter eggs | 0 ?? | kcal | 0 | ||
| unsalted butter | 7 1468 | oz kcal | 200 | grams | |
| water | ¼ 0 | cup kcal | 60 | milliliters | |
| whipping cream (30-33% fat) | 2.1 1555 | cup kcal | 500 | milliliters |
Recipe
2.
flour medium 2.75 oz (80 g) • baking powder for gingerbread 0.25 oz (10 g)
Mix the sieved flour with baking powder.
5.
Add prepared flour ...
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.
13.
whipping cream (30-33% fat) 2.1 cup (500 ml)
Whip a cream from the whipping cream and mix it into the cream.
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.
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.
Bon appetit!
