Easter cake with zucchini, spelt flour and brown sugar

Ingredients for 1 servings:

• 4 eggs
• 210 g brown sugar
• 300 g spelt flour
• 3 tsp, leveled baking powder
• 1 pinch of salt
• 200 ml milk, alternatively plant-based drink
• 100 ml vegetable oil
• 1 m.-large zucchini
• 250 g butter, room temperature
• 250 g powdered sugar
• 10 drops of food coloring, orange
• 50 g fondant, white
• 1 drop of food coloring, green, red and yellow
• 150 g wheat flour
• 80 g butter, cold
• 3 tbsp agave syrup
• 2 egg yolks
• 1 pinch of salt
• 2 egg whites, approx. 60 g
• 1 pinch of salt
• 300 g powdered sugar
• 3 drops of lemon flavor
• 5 drops of food coloring, pink, blue, orange and green

Instructions

Working time approx. 3 hours; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 30 minutes

You will need 5 Easter-themed cookie cutters and 4 disposable piping bags. For the cake batter, beat the eggs and brown sugar with an electric hand mixer until frothy. Add the milk and oil and mix everything well. Sift in the spelt flour with the baking powder and salt and stir in. Fold in the grated zucchini. Pour the batter into a 26cm springform pan lined with baking paper. Bake in an oven preheated to 150°C (top/bottom heat) for about 1 hour on the middle rack. Do the skewer test. When no more batter sticks, remove the cake from the oven and, if it has formed a lump, weigh it down with a large plate. After a few minutes, the cake should be flat; let it cool completely. For the buttercream, use an electric hand mixer to beat the room-soft butter with the icing sugar, adding the icing sugar in small portions. Add a few drops of orange food coloring and mix thoroughly again. When the cake has completely cooled, cover with orange buttercream to a thickness of about 3-5 mm. For the fondant eggs, knead the fondant well and divide into three equal pieces. Color each piece with a drop of a different food coloring (red, green, yellow). Then divide into smaller portions and shape each into 2-3 eggs. Place them anywhere on the buttercream (here on the edge to leave space in the middle for the cookies). For the cookies, knead the wheat flour, cold butter in small pieces, agave syrup, egg yolks, and salt – best done by hand. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 150°C (top/bottom heat). Remove the dough from the refrigerator and roll it out on a floured surface to a thickness of about 3 mm. Use the cutters to cut out cookies and place them on a baking sheet lined with baking paper. The cookies will not rise. Bake in the preheated oven on the middle rack for approx. 8-10 minutes or until lightly browned around the edges. Remove from the oven and let cool completely. To decorate the cookies with royal icing, beat egg whites with a pinch of salt until stiff. Add the powdered sugar in small portions and mix well. Add the lemon flavoring and mix well again. Divide into 5 portions and place in small bowls. Add a few drops of pink, blue, orange, or green food coloring to each portion. Leave one portion of royal icing white. Mix the colored portions well and fill each one into a disposable piping bag. Cut off approx. 2 mm from the tip and decorate the cookies with the different colors of royal icing as desired. Note: If you are using more than one color for one cookie, always let the colors dry first (2 hours in the air) and then apply the next color. Decorate the Easter cake with the finished cookies.