90min. | 12 | other courses
This cake is not only the eye-catcher at every Easter brunch, it also convinces in taste. A juicy carrot cake meets fruity raspberries, sweet marzipan and creamy cream cheese frosting.
For the cake, preheat oven to 180 °C convection oven. Line two 20 cm diameter springform pans with baking paper and grease the sides.
Mix almond milk and apple cider vinegar and let stand briefly. Meanwhile, peel and finely grate the carrots.
Add oil, sugar and vanilla sugar to the almond milk and mix well. Add flour, baking powder and ground almonds, stir in roughly. Add the shredded carrots and fold in quickly until everything is combined. Pour the batter into two springform pans and bake for 30 minutes. Let cool.
For the fruit topping, bring the raspberries and sugar to the boil and simmer briefly. Mix cornstarch with lemon juice and water until smooth. Blend the raspberries and bring to the boil again. Stir in the starch and stir well until the mixture thickens. Spread this in two portions on a baking paper and spread into circles slightly smaller than the springform pans you are using. Let cool slightly and then place in the freezer.
For the frosting, beat butter for a few minutes until creamy white. Add the powdered sugar and the pulp of the vanilla bean, slowly mix in and when the fat and sugar have combined, beat briefly on high speed. Finally, add cream cheese and mix in just briefly and slowly until combined. Refrigerate.
Lightly sprinkle work surface with icing sugar. Roll out marzipan into a circle as large as the fruit layer.
For the Easter bunny ears, melt the white chocolate. Spread this on baking paper so that you have two ears that are about 20 cm long. This works best if you already cut the baking paper into the right shape, just slightly larger than the desired ears. Mix the remaining chocolate with the fruit powder and spread it in the middle of the ears. For the kink in the ear, just fold the baking paper over a bit and fix it that way until the chocolate is solid.
Slightly straighten the tops of the two carrot cakes and then cut each in half horizontally.
Spread a thin layer of the frosting on the first cake layer. Place one of the fruit layers in the center on top. Spread enough frosting toward the edge to create a straight plane and prevent the next cake layer from sagging at the edge. Place the second layer on top and repeat with the marzipan. On top of the third base, place another layer of fruit. Finally, cover with the last cake layer. Refrigerate cake and frosting for 30 minutes (put the cake in the freezer if it fits). Then spread the frosting on the cake.
Whip the cream with powdered sugar and spread it in the center of the cake. Stick the bunny ears into the cream and lightly into the top layer of cake. Decorate with pistachios and fresh raspberries.
Whip the cream with powdered sugar and spread it in the center of the cake. Tuck the bunny ears into the cream and lightly into the top layer of cake. Decorate with pistachios and fresh raspberries.
