Easter Bunny Cake

For the dark batter, cream the butter with the sugar until fluffy. Add the eggs one at a time.

Sift the flour with the baking powder and cocoa and fold in with a whisk. Finally, incorporate the pistachios and milk.

Divide the dough between two greased and floured baking pans measuring about 15 x 15 cm and bake in a preheated oven at 180 °C for about 40 minutes.

Let the cakes cool for a few minutes and turn them out of the pan onto a large board.

Once the cakes have cooled, cut out bunnies from the cake using a bunny-shaped cookie cutter.

For the light sponge cake, cream sugar with butter again. Mix in vanilla sugar and orange zest. Beat in the eggs one at a time and fold in the flour with the baking powder. Finally, stir in the milk.

Pour some of the light batter into a greased and floured loaf pan. Place the cut out bunnies one after the other on the dough and fill the form with the remaining light dough.

Bake the cake at 180 °C for 60 minutes. Test with a stick and let it cool in the pan for a few minutes.

Sprinkle with a little powdered sugar and serve sliced.

Preparation Tip:

The cake can also be made with other cookie cutters.

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