Lime cake with Easter bunny
The lime cake hides the sweet Easter bunny.
With this recipe for the lime cake with Easter bunny, I made my own version of a cake with a pattern.
I have often seen cakes with a pattern in the middle, such as a star at Christmas, but never made one in black and white. Last year I baked a chocolate cake for Easter and hid a „carrot“ in it.
This year at Easter, there is the classic version in black and white. The bunny is made of chocolate dough and the light dough is seasoned with lime. As decoration, I make a lime glaze and a put bit of lime zest on top, finished is the delicious and fresh Easter cake.
Lime cake with Easter bunny
A fruity sponge cake with perfect Easter decoration.
Zutaten
Fot the bunnies:
- 75 g Butter
- 50 g Sugar
- 1 Pinch Salt
- 1 Pcs. Egg
- 100 g Flour
- 1 tsp. Baking Powder
- 20 g Cocoa Powder
- 50 ml Milk
For the Limedough:
- 1 Pcs. Lime
- 125 g Butter
- 125 g Sugar
- 1 Pinch Salt
- 3 Pcs. Eggs
- 225 g Flour
- 15 g Baking Powder
- 100 g Yoghurt
For the Glace:
- 100 g Icing Sugar
- 1 Pcs. Lime
Zubereitung
Bunnies:
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Beat the butter, sugar and salt until creamy.
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Stir in egg. Mix the flour, baking powder and cocoa and stir with the milk under the butter-egg mixture.
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Lay out a baking sheet with baking paper. Then build a border with aluminum foil, which gets a rectangle of about 14 x 20 cm.
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Add the dough, smooth and bake in the preheated oven at 175° C for about 15 minutes. Remove and allow to cool.
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Cut the rabbits out of the dough with a cookie cutter and set aside.
Limedough:
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Wash the lime and rub the skin. Halve the lime and squeeze out the juice.
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Stir butter, sugar, salt, lime zest and juice until creamy. Stir in the eggs one after the other.
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Mix flour and baking powder and stir it into the butter-egg mmixture with the yoghurt.
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Place the rabbit in the center of a greased and floured, box shaped baking tin (11 x 25 cm). Carefully fill in the dough on the sides. Spread the dough over the bunnies so that you can not see it anymore.
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Bake the cake in preheated oven at 175° C for approximately 40 minutes. Remove and allow to cool on a wire rack for about 20 minutes. Carefully remove the cake from the tin and let it cool completely.
Finishing:
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Wash the lime and rub off the skin. Halve the lime and squeeze out the juice.
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Mix icing sugar with about 1 tbsp lime juice. Spread the icing on the cake and spread the lime peel over it.
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Set the cake aside for about 30 minutes to allow the glaze to set.
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