Easter bunnies and a lovely sour Easter cake

Easter cake

For six

3 eggs
3 dl sugar
100 g butter
3 dl flour
Juice of 1 lemon
2 tl baking powder

Filling:
4 dl whipped cream
0,5 dl powdered sugar
250 g mascarpone
1 tl vanilla sugar
lemon curd (340 g) a little over half of the can. Try the left over lemon curd on a toast or pancakes, it’s delicious!
Juice of 7 passion fruits diluted with 2-3 tbsp of water
1 bag of chocolate eggs

Cake: Heat up the oven to 175C. Butter and flour two 16 cm springform pans.
Melt the butter and let cool down. Whisk the eggs and butter until a soft white foam forms. Mix together the flour and baking powder and add in the egg foam together with the melted butter and lemon juice.
Divide the batter into the springform pans and bake in the lower level of the oven for about 45 mins. Let cool before filling.

Filling: Whisk the whipped cream and powdered sugar until thick. Add the mascarpone and vanilla sugar and mix until even.

Cut the passion fruits in half with a sharp knife. Add the fruit in a sieve and mix with a spoon until you have separated the juice and seeds. Dilute with water.

Cut the two cakes in half. Place one on the cake stand and dampen with passion fruit juice. Spread lemon curd on top with a palette knife and some whipped cream filling. Repeat with remaining cake bases. Once you come to the last one, add some lemon curd on top in the middle to form an egg like look and decorate with chocolate eggs.