The classic from the cake baking tin in colour - colourful Easter with taste.
Course: holiday dish, pastries
240gwheat flour (type 405)
2tspvanilla sugar (instructions for homemade vanilla sugar)
3different food colours
3packages of colored icing (CakeMelts purple)
Mix butter, sugar, vanilla sugar and salt with a food processor for about 5 minutes.
Add the eggs one by one and mix each egg for about half a minute before adding the next egg.
Mix flour, cornstarch and baking powder, sift and add to the dough mixture. Add the milk and mix again briefly on high speed.
Divide dough into thirds and color with food coloring or cocoa.
Preheat the oven to 180°C. Grease the baking dish thinly with butter and lightly flour it. Or use baking separators. Put both moulded parts together.
Pour a third of the batter into the baking dish and place upside down in the oven. Insertion height 1 from below. Bake for 35 to 45 minutes. Check with a wooden stick if the dough is cooked through because every cooker bakes a little differently.
After baking, wrap the pan in a wet cloth for 10 minutes. Then separate the moulded parts. The pastry is very easy to remove by cooling.rnAt the bottom cut off excess cake to make a flat surface.
Likewise, you can bake Easter eggs to match. To do this, remove 1 tablespoon of dough at a time. Suitable for the illustrated baking tins.
Melt about 2/3 of the contents of the CakeMelts in a water bath at medium temperature. Then evenly coat the bunny cake with it. Make it solid.
Use edible Easter grass as decoration with some small sugar Easter eggs.
Tipps & Hinweise
This mix will of course work with a lamb baking dish or any other. Simply combine colours according to your mood.