Easter Bunny Cake - cooking recipe

Ingredients

3 medium eggs, separated
225 g caster sugar + 3 tbsp
3 tsp vanilla essence
1 1/2 tbsp baking powder
125 g plain flour
2 leaves gelatine
250 g cream cheese
1 None lemon, juiced and zested
650 g whipping cream
2 x 314 ml tins of mandarin pieces, drained
200 g marzipan
2 tbsp icing sugar
1 tbsp cocoa powder
10 None mini eggs, for decoration
1 tbsp ground pistachio, for decoration

Preparation

Preheat oven to 400\u00b0F. Line a 13x15 inch rimmed baking tray with parchment paper. Whisk egg whites with 6 tbsp cold water until stiff. Slowly add 3/4 cup sugar and 1 tsp vanilla extract. Add egg yolks, 1 at a time, then fold in baking powder and flour. Transfer to prepared pan, smooth and bake for 8-10 mins. Remove cake from oven and turn out onto a clean tea towel sprinkled with 3 tbsp sugar. Remove parchment paper and place another clean tea towel on top and let cool.
Meanwhile, bloom gelatin in a small bowl of cold water for 5 mins. Beat cream cheese, remaining sugar, 1 tsp vanilla extract, lemon zest and lemon juice and set aside. If using sheet gelatin, squeeze out any excess water. Combine bloomed gelatin and 1/3 cup heavy cream and gently heat until gelatin melts. Combine with 1 1/3 cup heavy cream and whip until stiff then fold into cream cheese mixture. Spread over cake then distribute mandarin oranges over top.
Cut the cake into 6 equal strips around 2 1/3 inch wide. Carefully roll up 1 strip and place in the center of a serving plate. Wrap the other strips around the center spiral. Chill for at least 4 hours.
Meanwhile, knead marzipan with powdered sugar. Mix 6.5 oz marzipan with cocoa powder and shape into the rear end and feet of a rabbit. Use remaining white marzipan for the tail and feet details.
Whip remaining cream with vanilla extract until thick then spread over cake. Chill before serving then decorate with marzipan bunny details, chocolate eggs and ground pistachios.