A fruity sponge cake with perfect Easter decoration.
Beat the butter, sugar and salt until creamy.
Stir in egg. Mix the flour, baking powder and cocoa and stir with the milk under the butter-egg mixture.
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.
Add the dough, smooth and bake in the preheated oven at 175° C for about 15 minutes. Remove and allow to cool.
Cut the rabbits out of the dough with a cookie cutter and set aside.
Wash the lime and rub the skin. Halve the lime and squeeze out the juice.
Stir butter, sugar, salt, lime zest and juice until creamy. Stir in the eggs one after the other.
Mix flour and baking powder and stir it into the butter-egg mmixture with the yoghurt.
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.
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.
Wash the lime and rub off the skin. Halve the lime and squeeze out the juice.
Mix icing sugar with about 1 tbsp lime juice. Spread the icing on the cake and spread the lime peel over it.
Set the cake aside for about 30 minutes to allow the glaze to set.