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Preparation of the Soft Layer Cake

Preheat the oven to 160 °C.

In a large bowl, whisk the eggs with the sugar until obtaining a very airy mixture, having doubled in volume and well whitened. Then add the sifted flour and baking powder, then mix until achieving a smooth batter.

Whip the cream into stiff peaks and gently fold into the mixture using a spatula to preserve all the volume.

Pour the batter into a greased mold and bake for 1 hour to 1 hour 10 minutes, until the cake is cooked and slightly golden.

After removing from the oven, let cool completely before cutting three even disks for assembly. Spread a generous layer of Hazelnut Milk Almond Spread on the first two disks, then proceed with assembly.

Preparation of the Ganache

Roughly break the Milk Chocolate Easter Bar and place it in a bowl.

In a saucepan, heat the liquid cream full fat over low heat until boiling. Then pour the hot cream in three additions over the chocolate, carefully emulsifying with a spatula each time until obtaining a smooth and shiny ganache.

Gently coat the layer cake with this still warm ganache. Place the cake in the refrigerator for 20 minutes so that the coating slightly hardens, then place the little sparkling rabbits around the cake.

Finish by placing, in the center on top, the molded bunny as well as the various unwrapped eggs and fritters.

Mathilde's Tip

To share at the end of the meal, to please the whole family.

See all our Easter treats