Strawberry bunny log cake

Warm the strawberry purée with the sugar in a saucepan, stirring constantly. Stir in the cornstarch and bring to a boil while continuing to stir. Spread the cooked cream onto a baking tray to cool as quickly as possible. Once the cream is cold, gently fold in the whipped cream.

Note: The cream must be freshly prepared and cannot be frozen.

Melt the couverture and cocoa butter, mix well and temper to approx. 30–32°C.

Melt the cocoa butter. Add the food coloring and emulsify well using a hand blender.

Mold: silicone mold “Bûche/1” by Silikomart (size: 9×25 cm)

• Trim the almond sponge to 25×19 cm and place it into the mold.
• Cut two additional sponge strips measuring 25×7 cm each.
• Spread 220 g of strawberry diplomat cream evenly over the base.
• Place one sponge strip in the centre on top of the cream.
• Pipe the red currant jelly evenly over it.
• Add another 220 g of strawberry diplomat cream and seal the mold with the second sponge strip.

Chill the cake in the refrigerator until firm.

Unmold the well-chilled cake. Spray the surface evenly with the white spray couverture. Once the couverture layer has set, partially spray with the green-colored cocoa butter.

Note: The couverture coating provides stability to the cake – gelatine is therefore not required.

Model a rabbit’s head from the brown and black marzipan. Shape the teeth from Massa Ticino. Make small flowers for decoration from marzipan colored orange, red, yellow and blue.

Arrange the decorative elements on the cake as desired.