Easter Bunny - Desserts - Recipes - Recipes & Tips - Leimer Website

Ingredients

• Mix the hazelnuts and Mutschelmehl and roast in a pan without fat until golden brown.
• Transfer to a bowl, leave to cool and mix with the flour, cornflour and baking powder.
• Peel and roughly grate the carrots.
• Grease an Easter bunny tin well and sprinkle with LEIMER Mutschelmehl.
• Preheat the oven to 180°C top/bottom heat.
• Beat the butter, sugar, vanilla sugar and salt in a food processor or with a hand mixer until fluffy.
• Add the eggs one at a time and mix in one at a time until the mixture is light and creamy.
• Mix in the grated carrots.
• Stir in half of the nut and flour mixture and add the rest and stir in as well.
• Fold in the chocolate sprinkles.
• Pour the batter into the prepared tin and tap it lightly on the work surface a few times so that the batter is well distributed.
• Bake the Easter bunny on the bottom shelf of the oven for approx. 50-60 minutes (test with a skewer).
• Leave the Easter bunnies to cool in the tin and cut straight across with a sharp knife.
• Carefully remove the bunnies from the tin and coat with the tempered chocolate coating.