Easter Cake with Mango and Sugar Eggs

Ingredients

• 5 eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 125 g flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 4 tbsp apricot jam
• 8 sheets white gelatin
• 3 mangoes
• 3 untreated lemons
• 125 g sugar
• 250 g yogurt
• 250 g quark
• 500 ml whipping cream
• 60 ml multivitamin juice
• sugar eggs (optional)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line the bottom of a springform pan with parchment paper.

2. 2.

   Separate the eggs for the batter. Whisk the yolks with sugar, vanilla sugar and lemon zest until fluffy. Beat the whites stiffly, fold into the yolk mixture, then gently combine with sifted flour, cornstarch and baking powder to form a light dough. Pour into the springform pan and bake for about 30 minutes until golden brown (test with a skewer). Cool on a rack, then cut horizontally twice (with a knife or twine).

3. 3.

   Soak gelatin in cold water. Peel mangoes, remove pits and slice into 3–4 mm thick pieces. Cut out 12 small rabbit shapes, dice the remaining flesh. Wash two lemons hot and zest with a zester. Juice all lemons, mix with zest and 100 g sugar. Warm gently while stirring until sugar dissolves. Add mango cubes, let cool slightly, then stir in the drained gelatin. Mix yogurt and quark together, whip 250 ml cream stiffly. Spoon the yogurt mixture into the mango blend, then fold in the whipped cream.

4. 4.

   Place the first base in the springform pan, drizzle with a little multivitamin juice, spread half of the cream over it. Add the second base on top, drizzle with remaining juice and spread the rest of the cream. Place the final base on top and chill for at least 3 hours.

5. 5.

   Before serving, release from the mold. Whip the remaining cream stiffly, adding any leftover sugar. Coat the cake all around with whipped cream and decorate with mango rabbit shapes and optional sugar eggs.