Chocolate and Fruit Easter Cake

Preparation

1. Separate the eggs. Beat the egg whites to stiff peaks, gradually adding in the salt, 150g sugar and the vanilla sugar. Mix in the egg yolks one at a time. Mix together flour, cornflour, baking powder and ground almonds, sieve into the egg mixture, and gently fold in. Pour mixture evenly into a spring-form tin lined with greaseproof paper (26cm in diameter). Bake in a pre-heated oven (electric oven: 175°C/ fan oven: 150°C/ gas: please see manufacturer information) for approx. 30 minutes. Take the sponge out of the oven and leave to cool.

2. Melt the chocolate glaze in a bain-marie. Mix together cream cheese, 100g sugar and curd. Slowly mix the melted chocolate glaze into the curd Mixtur. Whisk the cream using the balloon whisk attachment on your electric mixer until stiff, fold into the chocolate-curd mixture. Drain the apricots. Wash and stem the strawberries. Cut the fruit into small pieces. 

3. Remove the cake from the baking tin. Remove the baking paper. Halve the cake lengthways three times. Place a cake ring around the bottom cake layer. Coat the sponge with 1/4 of the chocolate-curd mixture. Lay the second sponge layer on top. Coat the sponge with apricot-mango jam. Spread 1/4 of the chocolate-curd mixture on top. Spread the apricot pieces. Place the third sponge on top. Coat the sponge with strawberry-redcurrant jam. Spread 1/4 of the chocolate-curd mixture on top. Spread the strawberry pieces. Place the fourth sponge on top. Remove the cake ring. Coat the outside of the cake with the remaining chocolate-curd mixture. Draw decorative grooves in the coating using a serrated palette knife. Place the cake in the fridge for approx. 45 minutes. Decorate the cake to serve. Decorate with sugar Easter rabbits and eggs.

Preparation time: approx. 1 hour and 30 minutes.Waiting time: approx. 45 minutes.
Approx. 1930 kJ, 460 kcal per slice. Protein 11g, fat 27g, carbohydrates 42g