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Cooking
Easter Marbled Bunny Cake with Brown Butter and Strawberries
· 8 servings
Making 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-like aroma and see brown flecks forming on the bottom, pour it straight into a bowl. Chill it in the fridge until it firms up to a slightly softened consistency (about 1 hour).
Making a smooth strawberry purée
Roast the frozen strawberries with 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 no seeds end up in the batter. Let the purée cool completely before using it.
Prepping the mold thoroughly
Take a knob 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 the excess. This is the only way to guarantee the bunny will unmold cleanly, ears and all.
Whipping the base batter and weighing the butter
Weigh out exactly 255 g of the softened brown butter you prepared earlier. Put it in a stand 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 split the mixture into two equal halves.
Making the vanilla batter
Into the first bowl with the egg mixture, sift in the flour, baking powder, and salt. Add the buttermilk and grated lemon zest. Gently fold everything together with a spatula, or mix on low speed in the stand mixer, just until combined.
Making 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 gently so the batter stays light and fluffy after baking.
Marbling and baking 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 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 that glossy finish and satisfying snap. Coat the whole bunny in chocolate, or just highlight the details. Let it set.
Assembling and serving
Once the chocolate has set nicely, arrange the bunny on a serving plate and decorate around it with things like paper Easter grass, colorful eggs, and spring flowers.