Bunny Cake

 Ingredients: For 2 layers: 20 eggs, 20 tablespoons of flour, 20 tablespoons of sugar, 2 packets of baking powder. Cream: 1 liter of Megle whipped cream (or Hulala), 700 g of cooking chocolate. Marshmallow Fondant: 450 g of colored marshmallows, 2 tablespoons of water, 2 vials of vanilla essence, 900 g of powdered sugar, a mold to grease the dish where we put the marshmallows to melt, food starch for rolling out. Other ingredients: 1 vial of rum essence, 4-5 tablespoons of sugar.

Batter: Start by baking two pieccot tops, each made with 10 eggs. We use a 26-inch diameter round pan, so that the tops are the right size for our cake. Once they are baked, we let them cool completely, then cut each one in half to make four delicious layers. From one of the tops, we cut out shapes representing bunny bunny ears and a bunny bunny bow, taking care to keep the round shape of the other top.

Cream: Start preparing the cream by heating 700 ml of cream in a saucepan. When it is about to boil, add 700 g of household chocolate cut into small pieces. Stir constantly until the chocolate is completely melted, then let the mixture boil for a minute. After turning off the heat, let the cream chill for at least 12 hours in the refrigerator. By the end, the cream will have a consistency similar to thicker cream. Using a mixer, beat the cream on high speed to give it an airy texture. Separately, beat the remaining 300 ml of whipping cream and gradually add this whipped cream to the chocolate cream, continuing to mix. Keep 6 tablespoons of the cream for decoration.

The syrup: To prepare the caramel syrup, put 5 tablespoons of sugar in a saucepan and add about 500 ml of water. Leave over medium heat until the sugar melts, forming a syrup. Once cooled, add a vial of rum essence to give it a unique flavor. This syrup will be used to flavor the countertops.

Assembling the cake: Place a layer of pastry on a tray and drizzle generously with the rum syrup. Spread a generous layer of cream on top, then add the second layer, which will also be covered in syrup. Repeat this process for the bunny's ears and bow, making sure each layer is well moistened.

Fondant: To prepare the marshmallow fondant, grease a bowl with a little butter and add the marshmallows along with 2 tablespoons of water. Place the dish in the microwave, stirring every 30 seconds until the marshmallows are completely melted. It is important to use a larger bowl as the marshmallows will swell. Once melted, add 900g of powdered sugar and stir with a spoon until smooth. Dust a foil or bag with starch and leave the fondant to cool for at least 2 hours. This will be used to cover the cake, and if we want to add color, we can use food coloring to customize the bow, eyes and other details.

Decorating: After covering the cake with fondant, use the remaining fondant to create the bunny's eyes and whiskers. The cake can be customized according to everyone's preferences, and another important aspect to mention is that the recipe can also be adapted for a smaller cake by making it with 8 eggs. It can also be decorated with cream on the outside instead of just fondant, giving you a variety of options for a delicious and attractive cake.

 Tags:  eggs flour sugar chocolate cake recipes for children pasta recipes