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Cooking
Easter Marble Bunny Cake with Brown Butter and Strawberries
· 8 servings
Make the nutty brown butter
Place the butter in a saucepan. Let it sizzle and foam over medium heat. As soon as you catch that hazelnut aroma and see browned bits forming on the bottom, immediately pour it into a bowl. Chill it in the fridge until it firms up to a slightly softened consistency (about 1 hour).
Make a smooth strawberry purée
Roast the frozen strawberries with the sugar at 200°C (top and bottom heat) for about 30 minutes. Blend them smooth in a bowl, then pass through a fine sieve so there are no seeds left in the batter. Let the purée cool completely before using it further.
Prepare the mold thoroughly
Take a piece of butter and use a pastry brush to carefully coat every little crevice of the bunny mold. Then dust the mold evenly with flour and tap out any excess. This is the only way to ensure the bunny turns out cleanly after baking, ears and all.
Whip the base and weigh out the butter
From the softened brown butter you prepared, weigh out exactly 255 g. Place it in a mixer with the sugar and vanilla and beat for 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each. Then divide the mixture into two equal halves.
Make the vanilla batter
Into the first bowl with the egg base, sift in the flour, baking powder and salt. Add the buttermilk and grated lemon zest. Gently fold together with a spatula or mix on low speed in the mixer, just until combined.
Make the strawberry batter
Into the second bowl, add the flour, baking powder and salt. Fold in the prepared strawberry purée and freeze-dried strawberry powder for a vibrant color. Again, mix only gently so the batter stays light and airy after baking.
Marble and bake the bunny
Alternate spoonfuls of both batters into the mold, then swirl a skewer through in a figure-eight motion to create the marble effect. Tap the mold firmly on the counter to release any air bubbles trapped in the ears. Bake at 170°C for about 50–60 minutes. Once out of the oven, wait exactly 10 minutes before carefully turning the bunny out onto a wire rack to cool completely.
Ruby chocolate
Melt 110 g of the chocolate to 45°C. Add the remaining 40 g and stir until melted and cooled to 26°C. Then briefly warm it back up to 29°C for just 3 seconds. This gives you a glossy finish and a proper snap. Coat the whole bunny or just highlight the details. Let it set.
Assemble and serve
Once the chocolate has set nicely, arrange the bunny on a serving plate and decorate around it with things like paper grass, colored eggs and spring flowers.