Name: Easter Basket Cake
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 5 oz marzipan, shredded; 3/4 cup sugar; 1 tsp vanilla extract; 1/4 tsp almond extract; 3 None eggs; 2 cups all-purpose flour; 2 tsp baking powder; 5 oz dark chocolate, chopped; 1 2/3 cups cream cheese, at room temperature; 3 tbsp powdered sugar; 1/2 cup whipping cream, at room temperature; 2 oz milk chocolate sprinkles; 2 oz dark chocolate sprinkles; None None Chocolate eggs

Servings: 4 persons

3/4 cup butter, softened
5 oz marzipan, shredded
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
3 None eggs
2 cups all-purpose flour
2 tsp baking powder
5 oz dark chocolate, chopped
1 2/3 cups cream cheese, at room temperature
3 tbsp powdered sugar
1/2 cup whipping cream, at room temperature
2 oz milk chocolate sprinkles
2 oz dark chocolate sprinkles
None None Chocolate eggs

1
Preheat the oven to 325u00b0F. Grease a 9 inch springform pan and sprinkle with flour. Beat the butter, marzipan, sugar, vanilla extract, almond extract and a pinch of salt until creamy. Beat in the eggs one at a time. Mix the flour and baking powder together and beat into the egg mixture. Spoon into the pan and smooth out. Bake for 50 mins, or until a skewer comes out clean. Allow to cool in the pan on a wire rack.
2
Remove the cake from the pan. Place a 5 inch diameter bowl in the middle and cut a circle around it, then cut to 2 inches deep and remove the sponge.
3
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. In a bowl, beat the cream cheese and powdered sugar with a hand mixer. Stir in the cream, then the melted chocolate. Spread over the cake. Mix the milk and dark chocolate sprinkles and sprinkle over the cake. Chill for 30 mins.
4
Just before serving, fill the hole with chocolate eggs.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Easter Basket Cake

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