Easter bunny cakes with white and brown chocolate

Name: Easter bunny cakes with white and brown chocolate
Total time: 65 min
Yield: 4
Ingredients: 200 gram butter; 4 egg; 1 orange; 100 gram White chocolate; 2 tablespoon olive oil; 200 gram fine sugar; 200 gram self raising flour; 2 tablespoon self raising flour; colored pastry sweets; 25 teaspoon salt

Ingredients

Directions

Prepare and weigh all ingredients.
Cut the butter into cubes and put them in a bowl.
Let the butter soften at room temperature.
You can also put the bowl on the heating, then it goes faster.
Keep an eye on it, because the butter may not melt.
Let the eggs also reach room temperature.
Clean the orange well under warm running water and pat the orange dry.
Grate the orange skin thinly.
Squeeze out the orange.
Break the white chocolate into pieces and chop the pieces on a shelf with a knife slightly smaller.
Pour the oil into a bowl.
Grease the inside of the Easter bunny shapes with a brush thinly with a little oil and sprinkle some flour.
Shake the molds until they are completely covered and shake out the excess flour.
Preheat the oven to 160 ° C.
Add the sugar to the butter and mix with the hand mixer all together and then continue to beat on the highest level until the butter and sugar mix to a soft and pale, creamy mass.
Then break an egg over the bowl and beat it with the hand mixer through the butter-sugar mixture.
Continue to beat until you no longer see that you have added an egg.
Now break the next egg above the mass and beat it through the mixture.
Mix the other eggs in the same way.
Put a 0.25 of the self-rising flour into the mixture and spat it lightly.
Fold the rest of the flour through the batter in three more times.
Add the salt and finally put in the pieces of white chocolate.
Pour the batter into the Easter bunny shapes and place them on the baking tray.
Slide the baking sheet into a ridge in the middle of the oven and bake the cakes in 20-25 minutes until golden brown and done.
Put a skewer in the middle and pull it out again.
If the stick stays dry, the cakes are good.
If there is some batter, then the cakes have to bake for a while.
Let the cakes cool for three minutes in the molds, put a plate on them and turn the mold together with the plate and let the cake slide on the plate.
Let the cakes cool down on a rack.
Break the milk chocolate into pieces and let them melt in a saucepan with a thick bottom, stirring over a very low heat, until smooth.
Take the pan off the heat and brush the cakes on the convex side of the fillets generously with the chocolate.
Garnish the bunnies with the sweets and let the chocolate cool down in a cool place.