Name: Easter Cake
Total time: 1 h

For the Easter cake, first make the ganache for filling and for coating the day before. Bring the whipped cream to the boil, remove from the heat and add the chocolate broken into small pieces and stir until the chocolate is completely dissolved.

Pour the mixture into a container and refrigerate. The next day, or as soon as the mixture is firm, whisk again with a hand mixer.

For the dough, put all the ingredients together in a food processor and let it mix well. Divide this evenly into 6 bowls and mix with food coloring.

Pour the colored cake batter into small baking pans (about 15-18 cm) and bake at 180 °C for about 30 minutes. (Test with chopsticks!)

When all layers are baked, let them cool down well. First place the bottom layer on the cake plate and spread with the filling (ganache with less chocolate –> more spreadable), repeat this with all layers.

When all are assembled, spread the outside of the cake with the harder ganache. Tip: This is more easily done by dipping the knife in hot water every now and then.

When this ganache is spread, use a warm knife to smooth out the ganache.

For the decorations, roll out the green rolled fondant and place it over the ganache-coated cake, smoothing and firming it.

For the chicks, form small yellow balls and draw the eyes with edible pencil, with orange rolled fondant form the beaks and

Easter Cake

For the dough:

For the decoration:

For the ganache:

For the filling ganache:

Instructions:

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