Colorful Easter cake with raspberry filling

  • 3 Eggs (weight class 3)
  • 100 g Sugar
  • 1 packet Vanillin sugar
  • 75 g flour
  • 75 g Starch
  • 2 TL Baking powder
  • 4 sheet white gelatine
  • 2 packs (250 g each) frozen raspberries
  • 90 g Sugar
  • grated zest and juice of 1 untreated lemon
  • 3-4 EL Raspberry Spirit (42 vol. %)
  • 500 g whipped cream
  • 125 g marzipan raw mass
  • 30 g Icing sugar
  • 1/2 TL Cocoa powder
  • red, yellow and green food coloring
  • 30 g Pistachio kernels
105 minutes
Separate eggs, egg white and 3 tablespoons lukewarm Beat the water until stiff. Pour in the sugar and vanilla sugar. Stir in the egg yolks. Mix the flour, cornstarch and baking powder and sieve onto the egg foam mixture.
Loosely fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 30-35 minutes.
Let cool down. Soak the gelatine in cold water. Thaw 250 g raspberries, puree and strain through a sieve. Mix with 75 g sugar, lemon juice and zest. Squeeze out the gelatine, dissolve it, stir into the raspberry pulp and refrigerate.
Cut the biscuit twice horizontally and sprinkle the bottom with raspberry brandy. Place a cake ring around the bottom. Whip half of the cream until stiff and as soon as the raspberry pulp begins to set, stir in the cream.
Spread half of the mixture on the lower base and sprinkle with half of the remaining frozen raspberries. Cover with the middle base and top with the rest of the raspberry cream and raspberries.
Chill the cake for 2-3 hours. In the meantime, knead the marzipan and powdered sugar to decorate. Third mass. Color one part brown and one part green. Halve the remaining third and color it yellow and red.
Shape small Easter eggs out of red and yellow marzipan. Brown marzipanshape into rabbits. Chop the pistachios. Beat the rest of the cream and sugar until stiff. Remove the cake from the cake ring and brush all over with cream.
Wipe the edge with a cake comb and sprinkle with pistachios. Press green marzipan through a garlic press and place on the cake as small nests. Finish decorating with eggs, rabbits and pistachios.
Makes about 12 pieces.
1 portion approx:
  • 360 kcal
  • 1510 kJ
  • 6 g protein
  • 19 g fat
  • 38 g carbohydrates


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