Easter Bunny Cake
Ingredients
- For the cake
- 500 grams Pastry flour
- 1 cube Yeast
- 80 grams sugar
- 180 milliliters lukewarm milk
- 100 grams butter
- 3 egg yolks
- For the decoration
- 500 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 packets Vanilla sugar
- 500 grams Coconut flakes (about 450 grams white and 50 grams pink)
- Sugar candy
- Licorice
- Coconut cookie
Preparation steps
For the cake: Pour flour into a bowl, create a well in the center. Dissolve yeast and sugar in milk and pour into well. Sprinkle with flour, cover and let rest for 10 minutes. Knead in butter and egg yolks to form a smooth dough. Add more flour if needed, dough should not stick to your hands. Cover and let rise for 1 hour.
Knead dough and divide into 4 portions. Shape one ball into the body and place on a baking sheet lined with parchment paper. Use remaining balls to form a head, ears, and legs. Reserve some dough for finer features (eyes, nose, etc.) Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Add dough to detail features and bake an additional 10 minutes. Remove, remove from baking sheet and leave to cool.
For the decoration: Beat cream, stabilizer and vanilla sugar. Coat body with 3/4 of the mixture. Sprinkle with white coconut. Coat with remaining cream and sprinkle pink coconut on tail.
Decorate as desired with sugar candies to form eyes, nose and mouth. Use licorice to form whiskers and claws.
