Easter Bunny Cream Tart
Servings
6-8
Prep Time
30 minutes
Cook Time
90 minutes
Calories
300
A fun and whimsical Easter Bunny showstopper which is surprisingly easy to make. Create on your own or with friends, family and kids. This one is sure to get your creative juices flowing.
Skill level: Moderate (yet manageable)
Vegan friendly
Mon Dessert
Ingredients
5g Bicarbonate of soda
5g Baking powder
2 x 125g Plain flour
2 x 85g caster sugar
2 x 108g Icing sugar
5g Raspberry powder
50g Golden syrup
½ Vanilla pod
1 Packet of mini eggs
Plant butter or dairy if preferred
1 egg white or aquafaba & a pinch of cream of tartar
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Wheat flour, Cane sugar, Cane sugar syrup, Raspberry powder, Bicarbonate of soda, Baking powder, Vanilla pod
Allergens: Gluten
Optional mini eggs ingredients:
Sugar, MILK, cocoa butter, cocoa mass, dried skimmed MILK, dried whey (from MILK), vegetable fats (palm, shea), MILK fat, emulsifiers (E442, E476), modified maize and tapioca starch, maltodextrin, colours (anthocyanins, beetroot red, paprika extract, carotenes), flavourings.
You will need to add:
Recommended equipment to add:
Additional nutritional information:
Directions
Preheat the oven to gas mark 1⁄4, oven 110°C, fan 100°C. Prepare a baking tray with parchment paper. Sift all the icing sugar into a large bowl to remove any lumps.
Take a large bowl and place your egg white or aquafaba and cream of tartar. Start whisking (with electric whisk or stand mixer preferably) and gradually add in 2 tablespoons of icing sugar at a time until you end up with glossy stiff peaks of meringue (3-5 mins). This will take longer with the aquafaba (10 mins).
Fit one piping bag with the star nozzle. If you are using one of our reusable silicone bags you will need to cut 5mm off the end so that the nozzle fits nice and tightly (take care not to cut off the end of the bags too much or the nozzle will fall out). Find a tall glass and put the nozzle side down and open the top. Fill with the meringue and twist the top and secure with elastic or a clip.
Pipe kisses onto baking tray lifting straight up to create a point. Sprinkle strawberry powder onto the kisses to create a speckled effect and pop into the oven for 50 mins. If possible, place another tray on the shelf above to stop any browning of the kisses. Wash and dry the piping bag.
Frosting
Make your frosting by placing 180g very soft butter in a large mixing bowl or stand mixer. Whisk vigorously (electric whisk preferable) until you end up with a very pale butter/ spread. Now split the vanilla pod in two lengthwise with a small sharp knife. Use the pointy end of the knife to scrape out the seeds.
Spoon in a 1/3 of the sifted icing sugar whisk again. Go carefully as the icing sugar does tend to go everywhere until it is blended! Repeat until you have added all the sugar and you have a light and fluffy vanilla frosting. You can add a little milk (dairy or non) if too stiff. The frosting should be soft enough to pipe.
Reusing the same piping bag. Place in a tall glass and fill with the frosting and twist off the bag and secure with elastic or a clip. Set aside.
Sponge
Grease the bunny mould and place on a baking tray.Once the 50-minute timer for the kisses is up, remove them from the oven and turn up to gasmark6,oven 200oC or 180oC fan. Leave the kisses to cool.
Next, empty the baking powder, baking soda, organic pastry flours, caster sugars sachets into a bowl. Use finger tips to get rid of any lumps. Pour in 250ml water and 70ml melted butter and your golden syrup. And whisk gently until all dry powder is incorporated into the liquid and you have a smooth batter with no lumps. But do not over mix.
Pour the mixture into the prepared mould and bake for 30 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the mould, then remove and leave to cool. Do the dishes and make a cup of tea!
Once cake is cool make the bottom flatter by slicing any bumps off with a bread knife. Now slice the whole cake into two length wise by inserting the knife all the way around the edge halfway up and inserting the deeper and deeper until the cake is split in half in 2 equal layers. Be incredibly careful we do not want to break the bunny!
*We urge you to watch the video demo ADD VIDEO HERE PLEASE forthishttps://www.mondessert.co.uk/pages/video-tutorials Final touches
**If you would rather not slice in two this is perfectly fine. You can keep as one layer. The process should not be stressful! So, we urge you to do what is right for you.Place the bottom side down (the side you have flattened out with the knife) on a serving plate the cut side should be face up.
Take your piping bag and pipe frosting in 2.5cm dots lift off straight up to create a point.
Place the second cake layer on top. Cut side down. The bunny face should be facing up. Pipe on more dots in a uniform fashion with the remaining frosting.
Gently prise off the kisses using a pallet or butter knife from the baking tray. Place decoratively on the bunny.
Use the mini eggs to finish off. If you have edible flowers, strawberries or raspberries these may also be nice to add also.
