Fruity Easter cake

Preparation

• 1
  For the dough, mix butter with 125 g sugar and vanilla sugar, separate the eggs and beat in the egg yolks one at a time. Mix the flour with Kölln instant oat flakes and baking powder and stir in the milk.
• 2
  Preheat oven. Grease 2 springform pans (Ø 26 cm) and sprinkle with Kölln instant oat flakes. Spread half of the dough into each tin and bake (10 minutes at 170°C fan oven).
• 3
  For the meringue, beat the egg whites until stiff and gradually stir in the remaining 200 g sugar. Again spread half of the meringue mixture onto each of the warm cakes and bake (15 minutes at 150 °C fan oven), then bake for another 45 minutes at 100 °C and allow to cool.
• 4
  For the filling, drain the strawberries in a sieve and collect the juice. Bring the strawberries to the boil with sugar and lemon juice and puree them. Stir the starch in 100 ml of strawberry juice until smooth, add to the strawberry puree and bring to the boil again. Allow to cool.
• 5
  Spread strawberry puree on one base. Reserve 3 tablespoons for decoration. Mix the curd, mascarpone, sugar and vanilla sugar, add to the puree, put on the base and refrigerate for 60 minutes.
• 6
  Roll out the marzipan and cut out the bunny ears. Shape the ears as you like with the sugar pen and also keep them cool. Before serving, secure the ears onto the cake using the shish kebab skewers. Form a face with the puree and the sugar crayon and serve.
• 7
  Circulating air: 10 minutes at 170 °C, 15 minutes at 150 °C, 45 minutes at 100 °C