Rabbit-Shaped Sponge Cake Delight

Delicate, airy, in the shape of an animal, for a fun holiday! Rabbit sponge cake is a delicious dessert made from airy cakes with delicate buttercream. Designed in the form of a symbol of the year, it will decorate a New Yearʼs tea party. And any childrenʼs holiday with him will be interesting and fun!
cook time: 14h
Caleb Huxley
Rabbit-Shaped Sponge Cake Delight

Nutrition Facts (per serving)

281
Calories
13g
Fat
33g
Carbs
6g
Protein

Ingredients (10 portions)

For the biscuit:

Eggs 4 pc
Sugar 150 g
Vanilla sugar 1 tbsp
Water 4 tbsp
Baking powder 0.5 tsp
Wheat flour 180 g

For cream:

Heavy cream 250 g
Powdered sugar 25 g
Food coloring 1 g

For decoration:

coconut flakes 25 g
Dark chocolate 25 g

For soaking:

Juice 50 ml

Recipe instructions

Step 1

Step 1
How to make Rabbit sponge cake? Prepare the necessary ingredients to make the sponge cake. They should be at room temperature. Take large eggs.

Step 2

Step 2
Mix flour with baking powder and sift through a sieve. As a result, the flour will be enriched with oxygen, and the sponge cake will turn out fluffy and airy.

Step 3

Step 3
Wash the eggs and dry them. Separate the eggs into yolks and whites. Do this carefully so that not a drop of yolk gets into the whites. Otherwise the whites will not beat. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 4

Step 4
Heat the water until hot. At high mixer speed, beat the yolks with half the amount of sugar and vanilla sugar. At the same time, pour hot water into the yolks in a thin stream. Continue beating the yolks until fluffy and light. When the mixer beaters leave visible streaks on the surface, stop beating.

Step 5

Step 5
Wash the mixer whisks thoroughly and dry. In a clean, dry, grease-free container, beat the egg whites. Start beating on low mixer speed until soft peaks form. Then gradually, without stopping whisking, add the rest of the sugar. At the same time, increase the mixer speed to maximum. Beat the whites until stiff peaks form. The protein foam in the inverted bowl should be motionless.

Step 6

Step 6
Place half of the whipped whites into the yolk mixture. Fold in the whites with a spatula using gentle movements from top to bottom.

Step 7

Step 7
Add sifted flour with baking powder in parts. Mix gently as well.

Step 8

Step 8
Lay out the remaining whites. Mix the dough using gentle scooping movements to ensure it doesnʼt lose its airiness.

Step 9

Step 9
The dough turns out homogeneous, light, airy.

Step 10

Step 10
Line the bottom of the baking pan with parchment. My mold diameter is 22 cm. There is no need to lubricate the walls of the mold with anything. Place the dough in the mold and smooth it out carefully.

Step 11

Step 11
Bake the biscuit in an oven preheated to 180 C for 30-35 minutes. Do not open the oven for the first 20 minutes to prevent the biscuit from settling due to temperature contrast. Do not immediately remove the finished biscuit; let it stand in the oven with the door ajar for about 7-10 minutes. Then take out the biscuit, cool slightly in the mold and remove. The baking time and mode may vary, as they depend on the operating characteristics of the oven. Be sure to take this into account.

Step 12

Step 12
It is better to let the finished biscuit stand for 10-12 hours so that the crumb thickens. Then the biscuit will crumble less when cut into cakes. Cut out the rabbitʼs face from the biscuit and cut into 3 layers. From the leftover biscuit I cut out 2 paws and a carrot. You can cut out any other parts and shape the cake as you wish.

Step 13

Step 13
For cream, use cream with a fat content of at least 33%. You can use powdered sugar to taste. For the carrots I needed a drop of orange dye.

Step 14

Step 14
The cream and the container in which it will be whipped must first be cooled. Start whipping the cream at medium speed with the mixer. When the cream becomes more viscous, gradually add powdered sugar and increase the speed. Whip the cream until thick and glossy. It is important not to over-whip the cream so that it does not become oily.

Step 15

Step 15
Place the sponge cake on a plate and soak in the juice or syrup.

Step 16

Step 16
Place buttercream on top of the crust.

Step 17

Step 17
Cover the top of the cream with the second cake layer.

Step 18

Step 18
Form the entire cake in this manner. Cover it on top and sides with cream. Leave a little cream for the paws and carrots.

Step 19

Step 19
Add a little orange dye to the carrot cream and stir until smooth.

Step 20

Step 20
Also cut the parts for the paws and carrots lengthwise into 3 parts and coat with cream. Coat the carrots with orange cream.

Step 21

Step 21
From the biscuit I cut out 2 circles for the “cheeks” of the rabbit. For decoration you can take chocolate, coconut flakes, biscuit crumbs and confectionery decorations. Place the finished cake in the refrigerator for several hours to soak.

Step 22

Step 22
Cut the cake into portions and serve. Bon appetit!

Additional rubrics

Related recipes