Easter Bunny Cake

Name: Easter Bunny Cake
Ingredients: 3 medium eggs, separated; 225 g caster sugar + 3 tbsp; 3 tsp vanilla essence; 1 1/2 tbsp baking powder; 125 g plain flour; 2 leaves gelatine; 250 g cream cheese; 1 None lemon, juiced and zested; 650 g whipping cream; 2 x 314 ml tins of mandarin pieces, drained; 200 g marzipan; 2 tbsp icing sugar; 1 tbsp cocoa powder; 10 None mini eggs, for decoration; 1 tbsp ground pistachio, for decoration

15 ingredients

5 steps

Ingredients

3 medium eggs, separated
225 g caster sugar + 3 tbsp
3 tsp vanilla essence
1 1/2 tbsp baking powder
125 g plain flour
2 leaves gelatine
250 g cream cheese
1 None lemon, juiced and zested
650 g whipping cream
2 x 314 ml tins of mandarin pieces, drained
200 g marzipan
2 tbsp icing sugar
1 tbsp cocoa powder
10 None mini eggs, for decoration
1 tbsp ground pistachio, for decoration

Directions

1

Preheat oven to 400°F. Line a 13x15 inch rimmed baking tray with parchment paper. Whisk egg whites with 6 tbsp cold water until stiff. Slowly add 3/4 cup sugar and 1 tsp vanilla extract. Add egg yolks, 1 at a time, then fold in baking powder and flour. Transfer to prepared pan, smooth and bake for 8-10 mins. Remove cake from oven and turn out onto a clean tea towel sprinkled with 3 tbsp sugar. Remove parchment paper and place another clean tea towel on top and let cool.
2

Meanwhile, bloom gelatin in a small bowl of cold water for 5 mins. Beat cream cheese, remaining sugar, 1 tsp vanilla extract, lemon zest and lemon juice and set aside. If using sheet gelatin, squeeze out any excess water. Combine bloomed gelatin and 1/3 cup heavy cream and gently heat until gelatin melts. Combine with 1 1/3 cup heavy cream and whip until stiff then fold into cream cheese mixture. Spread over cake then distribute mandarin oranges over top.
3

Cut the cake into 6 equal strips around 2 1/3 inch wide. Carefully roll up 1 strip and place in the center of a serving plate. Wrap the other strips around the center spiral. Chill for at least 4 hours.
4

Meanwhile, knead marzipan with powdered sugar. Mix 6.5 oz marzipan with cocoa powder and shape into the rear end and feet of a rabbit. Use remaining white marzipan for the tail and feet details.
5

Whip remaining cream with vanilla extract until thick then spread over cake. Chill before serving then decorate with marzipan bunny details, chocolate eggs and ground pistachios.