Easter bunny cake

Ingredients for 1 servings:

• 500 g butter, soft
• 350 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 drops of flavoring (baking oil)
• 8 eggs
• 400 g flour
• 4 tsp, leveled baking powder
• ¼ liter milk and 3 tbsp additional
• 1 pack of pudding powder
• 4 tbsp juice (from the jar of sour cherries)
• 2 tbsp cornstarch
• 370 g sour cherries, drained and pitted from the jar
• 2 tbsp cocoa powder
• n. B. Marzipan – raw mass
• n. B. food coloring
• n. B. Chocolate coating

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

For the dough, beat 250g butter with 200g sugar, vanilla sugar, salt, and cooking oil until fluffy. Beat in 6 eggs, one at a time. Beat until the sugar is completely dissolved. Add the flour and baking powder and mix in. Finally, add 3 tablespoons of milk and mix in. Pour the dough into a baking tray lined with baking paper (dimensions: 29 x 34 x 3 cm), smooth it out, and bake in an oven preheated to 175°C on the middle rack for about 20 minutes. For the filling, drain the juice from the sour cherries. Mix four tablespoons with the cornstarch. Briefly boil the sour cherries and the juice in a saucepan, remove from the heat, and let cool. For the buttercream, bring 125ml of milk to a boil, mix the custard powder and 100g sugar with the rest of the milk, pour it into the boiling milk, and bring to a boil. Remove the pudding from the heat and let it cool, but not until it’s completely cold, otherwise the buttercream will start to lump. Then beat 250g butter with 50g sugar until light and fluffy, then stir in 2 eggs and the pudding one after the other. Stir until creamy. Finally, fold in the cocoa. Cut out a bunny from the cake, cut it in half crosswise, and cover the bottom layer with the sour cherries. Place the second layer on top. Spread with the buttercream and decorate with colored marzipan and chocolate coating to taste. The remaining pieces of cake can be filled in the same way or enjoyed on their own.