Easter Basket Cake

Name: Easter Basket Cake
Ingredients: 100 g butter, softened; 400 g marzipan, grated; 75 g caster sugar; 1 tsp vanilla extract; 3 None eggs; 200 g plain flour; 2 1/2 tsp baking powder; 150 g dark chocolate, chopped; 400 g cream cheese, at room temperature; 3 tbsp icing sugar; 100 ml whipping cream, at room temperature; 50 g each milk and dark chocolate sprinkles; None None Chocolate mini eggs

13 ingredients

3 steps

Ingredients

100 g butter, softened
400 g marzipan, grated
75 g caster sugar
1 tsp vanilla extract
3 None eggs
200 g plain flour
2 1/2 tsp baking powder
150 g dark chocolate, chopped
400 g cream cheese, at room temperature
3 tbsp icing sugar
100 ml whipping cream, at room temperature
50 g each milk and dark chocolate sprinkles
None None Chocolate mini eggs

Directions

1

Preheat the oven to 300°F. Grease an 8 inch springform cake pan and sprinkle with flour. For the batter, beat the butter, marzipan, sugar, vanilla extract and a pinch of salt until creamy. Beat in the eggs one at a time. Mix the 1 2/3 cups flour and baking powder together and beat into the egg mixture. Spoon into the pan and smooth the top. Bake for 50 mins, or until a skewer comes out clean. Cool in the pan on a wire rack. Wrap in aluminum foil and allow to rest at room temperature overnight.
2

Remove the cake from the pan. Place a 5 inch diameter bowl in the middle face down and cut a 1 inch deep circle around it. Scoop out the cut section.
3

For the frosting, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. In a bowl, beat the cream cheese and powdered sugar with the whisk of a mixer. Stir in the cream, then the melted chocolate. Spread on the cake. Mix the milk and dark chocolate sprinkles and sprinkle on the cake. Chill for 30 mins. Just before serving, fill the hole with chocolate eggs.