Surprise Easter cake | Companion

• 240 g yoghurt
• 400 g sugar
• 2 sachets of vanilla sugar
• 480 g flour
• 4 eggs
• 100 ml sunflower oil
• 2 sachets of baking powder
• 500 g mascarpone
• 200 g spreadable cream cheese
• 125 g icing sugar
• Chocolate eggs
• Rabbit-shaped shortbread or chocolate bunnies

#Easter2022

Line 2 baking tins with greaseproof paper.

Preheat the oven to 180°C.

Pour the yoghurt, eggs, sugar, flour, baking powder, vanilla sugar and oil into the mixer bowl with the Kneading/crushing blade attachment. Lock the lid with the cap and set it to P1 Pastry mode for 2 minutes and 30 seconds.

Divide the mixture in 2 and pour it into the 2 tins. Bake for 40 minutes.

Leave the cakes to rest for 5 minutes in the tins. Transfer them onto a rack.

To prepare the icing, pour the mascarpone, cream cheese and icing sugar into the mixer bowl with the Mixer attachment. Lock the lid with the cap and set to Speed 8 for 30 seconds.

Trim the tops of the cake to make it even.

Make a small well in the centre of each cake (but don't go all the way to the bottom!).

Place the first cake on a plate and fill the well with small chocolate eggs. Spread icing all around the edges and place the second cake on top. Cover the entire cake with a layer of icing.

Leave in the fridge for 10 minutes and then apply a second layer of icing.

Decorate the cake with chocolate eggs and rabbit-shaped shortbread and serve.