Easter Cake with Strawberry Rhubarb Jelly Cream

For the Easter cake with strawberry-rhubarb-green fruit jelly cream, first cream butter with powdered sugar, chocolate and salt with a hand mixer (stirring sticks) until fluffy. Beat in the yolks one at a time.

Beat egg whites with sugar until stiff. Fold in the beaten egg whites with a wooden spoon. Stir in almonds and breadcrumbs. Pour the mixture into a greased, floured springform pan (24 cm Ø).

Place the pan on the rack in the middle of the preheated oven. Bake at 180 °C top/bottom heat (hot air: 160 °C) for approx. 50 minutes.

Mix the mascarpone with the curd cheese and sugar until smooth. Prepare the gelatine according to the package instructions and warm it with 2 tablespoons of the groats. Fold in the remaining groats. Cut the cooled cake base once. Fill the cake with 2/3 of the cream and spread with the rest.

Decorate the Easter cake with strawberry-rhubarb-gruel cream with jelly Easter eggs only before serving.

Preparation Tip:

Serve the Easter cake with strawberry-rhubarb-green fruit jelly cream for a sweet Easter snack.

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