Ingredients
For the sponge cake:
- 5 eggs
- 3/4 cup sugar (150 g)
- 1 teaspoon all-purpose flour + extra for pan
- 2 1/4 cups finely ground hazelnuts (250 g)
- 1 teaspoon baking powder
- 7 tablespoons butter + extra for pan
For the filling:
- 1 cup butter (250 g)
- 2 cups milk (5 dl)
- 1 packet vanilla pudding mix
- 2 egg yolks
- 2/3 cup powdered sugar (140 g)
- 3 teaspoons maraschino liqueur (0.2 dl)
- White glaze
- A few drops of green food coloring
For decoration:
- Several gingerbread cookies
- Chocolate leaves
- Silver sugar pearls
- Thin spaghetti strands
- Candy shaped like eggs
Instructions
Beat the egg yolks with sugar until fluffy. Separately, mix flour, baking powder, and ground hazelnuts. Gradually fold this mixture into the yolks. Add melted butter and the beaten egg whites. Pour into a greased cake pan and bake like a “Easter bell.”
Cook pudding according to package instructions. Beat egg yolks with sugar and maraschino liqueur, then add warm pudding and well-beaten butter. Let it set in the refrigerator.
Slice the cooled sponge cake horizontally into two layers and spread with cream. Reserve a small portion of white glaze for covering gingerbread pieces, then color the rest with green for decorating the cake. Shape gingerbread cookies into bunnies and decorate the edges with candies shaped like eggs and other small decorations.
