Easter Bunny Cake

For the Easter bunny cake, beat the butter, sugar and eggs in a food processor until fluffy, then add the eggnog and flour mixed with baking powder alternately.

Preheat the oven to 180 degrees top/bottom heat. Put a quarter of the batter in another bowl and mix with the cocoa powder. Grease a small square or rectangular baking dish (about 15 x 25 cm) well and spread the cocoa dough smoothly in it.

Bake cocoa dough in preheated oven for about 10 to 15 minutes, until nothing sticks to a toothpick inserted into it. Turn out the cocoa dough from the baking pan. Do not turn off the oven.

Grease loaf pan and sprinkle with a little flour to prevent cake from sticking. Put the cake pan in the refrigerator for a short time.

Meanwhile, cut out as many bunnies as possible from the cake plate. Mix remaining 3/4 eggnog batter with the pistachios. Pour a little batter into the loaf pan and smooth it out.

Place bunnies close to each other upside down in batter and carefully pour remaining batter on top, this is best done with a large spoon, the bunnies should not fall over.

Put loaf pan into hot oven and bake for about 45 minutes, then test with a chopstick to see if it is done. Turn out finished cake onto a rack and let cool.

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