Intermediate
90
min
Ingredients
COOKING FOR
8
Butter
500
grams
Sugar
400
grams
CAILLER Cuisine Cocoa Powder
40
grams
Ankerkraut Roh-Rohrzucker
2
tablespoons
Eggs
8
Wheat flour
500
grams
Baking powder
2
teaspoons
Ankerkraut Tonka-Zucker
2
tablespoons
Ankerkraut Meersalz fein
1
pinches
Milk
6
tablespoons
Bunny cookie cutter
1
Instructions
Preparation time: 40min
Cooking time: 50min
Step 1
Preheat the oven to 180 degrees C and grease the cake pan.
Step 2
Prepare the dough that will contain the cocoa powder: Beat 200g of sugar and 250g of butter together in a mixing bowl until it gets fluffy. Add 4 eggs, one at a time. Add 250g flour, 1 teaspoon of baking powder, the cacao powder, the Ankerkraut Roh-Rohrzucker, 2-3 tablespoons of milk, the salt and mix well.
Step 3
Pour batter into the prepared cake pan and bake for 50 minutes. When the cake is done, turn it out of the baking pan and let it cool.
Step 4
Cut the cake into thick slices and cut out bunnies with the bunny cookie cutter. The leftover pieces of dough can be further processed or enjoyed as is.
Step 5
Rinse and grease the baking pan. Arrange the bunnies in a row in the center of the baking pan.
Step 6
Now prepare the other dough. To do this, beat 250g of butter and 200g of sugar until fluffy and stir in the 4 eggs one by one. Add a pinch of salt, 250g of flour, 1 teaspoon of baking powder, 2-3 tablespoons of milk, the Ankerkrauft Tonka-Zucker and mix well.
Step 7
Then fill the form with the light dough and bake the cake for about 50 minutes at 180 degrees Celsius . Now let cool well and decorate with powdered sugar.
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