Colorful Easter Cake

Colorful Easter Cake
Bunter Osterkuchen
A festive spiced carrot cake decorated with marzipan Easter eggs and sugar flowers, perfect for Easter Sunday dessert.
Servings:
Ingredients
  • 10 ounces ground almonds
  • 2 tablespoons breadcrumbs
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • peel of one lemon
  • 2 medium-sized carrots
  • 2 small apples
  • 6 fresh eggs
  • 10 ounces sugar
  • 1 pinch salt
  • 4 ounces marzipan
  • 2-1/2 ounces confectioner's sugar
  • red and yellow food coloring
  • 1/4 teaspoon cocoa powder
  • egg white from 1 egg
  • 5 ounces confectioner's sugar
  • green decorative leaves
  • decorative sugar flowers
Instructions
  1. Mix together the almonds, bread crumbs, cornstarch, baking powder cinnamon and lemon peel. Peel the carrots and the apples and grate them finely.
  2. Separate the eggs. Beat together the egg yolks with 4 ounces of the sugar. Beat the egg whites together with the salt and the rest of the sugar. Mix the grated carrots and apple with the egg yolk and carefully fold in the egg white mixture and the almond mixture.
  3. Line a 10 inch spring form with baking paper and pour in the batter. Bake in a pre-heated oven at 350 degrees F for 45 minute. Remove from the oven, loosen the cake from the form and allow to cool on a baking tray.
  4. For the decoration, break up the marzipan and knead it together with the confectioners' sugar, divide into 3 portions and color each portion pink, yellow and brown (using the cocoa powder for brown). Place the marzipan between two layers of plastic wrap, roll out and cut out Easter eggs shapes and branches.
  5. For the glaze mix the egg white with the confectioners' sugar. Put the glaze in a plastic sandwich bag and cut a tiny corner. Use the glaze to decorate the marzipan eggs with fine lines.
  6. Sprinkle the cake generously with confectioners' sugar and decorate with the marzipan eggs and sugar flowers and leaves.
Bunter Osterkuchen
A festive spiced carrot cake decorated with marzipan Easter eggs and sugar flowers, perfect for Easter Sunday dessert.
Servings:
Ingredients
  • 10 ounces ground almonds
  • 2 tablespoons breadcrumbs
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • peel of one lemon
  • 2 medium-sized carrots
  • 2 small apples
  • 6 fresh eggs
  • 10 ounces sugar
  • 1 pinch salt
  • 4 ounces marzipan
  • 2-1/2 ounces confectioner's sugar
  • red and yellow food coloring
  • 1/4 teaspoon cocoa powder
  • egg white from 1 egg
  • 5 ounces confectioner's sugar
  • green decorative leaves
  • decorative sugar flowers
Instructions
  1. Mix together the almonds, bread crumbs, cornstarch, baking powder cinnamon and lemon peel. Peel the carrots and the apples and grate them finely.
  2. Separate the eggs. Beat together the egg yolks with 4 ounces of the sugar. Beat the egg whites together with the salt and the rest of the sugar. Mix the grated carrots and apple with the egg yolk and carefully fold in the egg white mixture and the almond mixture.
  3. Line a 10 inch spring form with baking paper and pour in the batter. Bake in a pre-heated oven at 350 degrees F for 45 minute. Remove from the oven, loosen the cake from the form and allow to cool on a baking tray.
  4. For the decoration, break up the marzipan and knead it together with the confectioners' sugar, divide into 3 portions and color each portion pink, yellow and brown (using the cocoa powder for brown). Place the marzipan between two layers of plastic wrap, roll out and cut out Easter eggs shapes and branches.
  5. For the glaze mix the egg white with the confectioners' sugar. Put the glaze in a plastic sandwich bag and cut a tiny corner. Use the glaze to decorate the marzipan eggs with fine lines.
  6. Sprinkle the cake generously with confectioners' sugar and decorate with the marzipan eggs and sugar flowers and leaves.
Colorful Easter Cake