Forget carrot cake! Our “beetle cake” is the sweetest Easter highlight

Sure, carrot cakes and yeast braid are delicious - but how about Easter with a sweet surprise that not only tastes fantastic, but also all makes everyone smile?

Our beetle cake is the highlight on every Easter table: a fruity-creamy dream with an animal sweet look. The small apricot beetles crawl directly onto the cake fork-and Schwupps, they are eaten away! So, go to the mixing bowl and am amazed at the Easter bunnies.

Also delicious:

Heavenly recipe for a beetle cake

Ingredients for 24 cake pieces:

• 150 g soft butter
• 250 g of sugar
• Salt
• 5 Owner (m)
• 250 g Mehl
• 2 TL baking powder
• 200 ml Orangenlimonade
• 9 sheet gelatin
• 250 g of lean curd
• 600 g Greek yogurt (10 % fat)
• Darked shell of 1/2 organic orange
• 200 g of whipped cream
• 1 dose apricot heel (425 ml)
• 1 can of apricots (850 ml)
• 100 g of dark chocolate
• 8 g of coconut fat
• To decorate: sugar eyes

Preparation:

1. Stir butter, 150 g of sugar and 1 pinch of salt creamy white. Mix in the eggs individually. Mix the flour and baking powder, stir in with 100 ml of lemonade. Put the dough on a baking pan lined with baking paper (approx. 32 x 39 cm) and spread evenly. Bake in the hot oven (electric stove: 180 ° C, circulating air: 160 ° C, gas: level 2) for about 15 minutes. Let cool.

2. Confirm 3 sheet of gelatin for the cream. Mix the curd, yogurt, orange peel and 100 g of sugar smooth. Squeeze out the gelatin, carefully dissolve, stir in 2–3 tablespoons of cream, then stir everything under the rest of the cream. Beat the cream until stiff and fold in. Put the cream on the floor, smooth out and chill for about 2 hours.

3. Then soak 6 sheets of gelatin. Puree small can of apricots with the can liquid and 100 ml of lemonade. Squeeze gelatin, carefully dissolve. Gradually stir in the apricot cast. Chop aside until it gels slightly, then carefully spread on the cream. Chill again for about 1 hour.

4. Drain the large socket and drain. Place 24 halves on a piece of baking paper (use the few remaining other). Chop chocolate, melt with coconut fat over a warm water bath. Pour into a small single-spray bag and spray chocolate strips onto the apricots. Spray a larger drop on the head side of the apricots. Glue 2 sugar eyes on each. Let it dry and put on the cake.

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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!