Rosa Cooking

Bunny and eggs

ZEKO-I didn't have the opportunity to make this decorative dessert because I didn't have a suitable mold. The recipe is on the box, but different from this one. .This prevailed ... a light and fragrant biscuit.The quantity was written for a half-liter mold. EGGS ... they are another sweet story. Something a bunny has to keep.

Preparation steps

  • This is the amount for a 1/2 l mold. In a bowl, mix the flour, sugar and baking powder. Add lemon zest, mineral water and oil. Stir, then add the egg and combine everything. ## Grease the mold well, lightly flour (wipe the outer edge with a napkin if it came out of the edge when greasing). Close the mold with clips. Light the oven at 170-180 c. Before placing the oven, do not overheat the oven. ## Pour the dough into the mold and place it on a baking tray that goes into the lower racks (if you have 5, then the 2nd from the bottom). Let it bake for about 35 minutes. When you take the mold out, let the dough stand in it for about 5 minutes. then line the mold with a wet cloth to make the mold sag better than the biscuit. Carefully take the biscuit out and leave to cool. ## Decorate it with powdered sugar, and for additional coloring in 2 tablespoons of powdered sugar put a little hot water and a few drops of lemon. Let the mass be semi-liquid, if necessary add powdered sugar if you overdo it with liquid. Let the eyes be white, and for eggs put the color of your choice.If you want beads, put them on immediately before the icing dries.For the ears melt a cube-two of cooking chocolate.
  • MARZIPAN EGGS You can make marzipan, like me, according to this recipe. Finely chop the apricots as well as the almonds. Add the marzipan. If necessary, add a little powdered sugar (do not put it if the marzipan is sweet enough, this step usually goes into the purchased marzipan). Knead well and shape the eggs. Let them air dry a bit. and then decorate them as desired. Separately melt the broken chocolates in steam and pour over the eggs. You can decorate them only with dark chocolate on which you can again sprinkle chopped pistachios, coconut, beads, chocolate crumbs ... whatever and how you want. I got about 12 eggs. You can make smaller ones.



You might also like...

Cold snack with horseradish

The Easter snack is just one of the reasons why we adore Easter. Serve it to the chosen company with a lot of love and it will fill your home with the most beautiful Easter gifts. And it is desirable, on a very ordinary day, to renew such a solemn experience.

Crispy walnut

The crispy dough clung to the rich, aromatic filling of walnuts and spices. It’s handy that you can also freeze it - when you take it out, it will be fresh and still crispy.

Crustada with mixed fruit

Pies made of sprinkled dough and fruit as a filling are a favorite everyday dessert in many kitchens. With a thin dough just underneath, which holds fruit like a mold, extremely refined like this, they can also replace a fruit cake on some occasions.

Easter walnut cake

Easter walnut cake

Easter is almost unthinkable without an Easter cake with nuts. Of course, only the finest foods go into it, and if you are not a fan of sweets, consider bringing joy into the lives of your family anyway.

Fruit cubes

Dark biscuit soaked in orange juice and coated with chocolate pudding cream. Then for the eye and palate comes a layer of apricots in a transparent cake topping wrapper, and finally a white whipped cream wrapper. There are more reasons to find these fruit cubes on your sweet menu.

Sandwich spreads - Egg spread

Sandwich spreads - Egg spread

Walking through the streets of Vienna, the team of Vegeta's kitchen discovered a very modern restaurant "Trzsniewski", which is constantly full thanks to the offer of about 20 types of sandwiches. This prompted us to offer you a recipe from available foods with Vegeta.


Indispensable on the Russian Easter table has always been a grandmother - a distant relative of kuglof. The dessert made of leavened dough topped with sugar syrup was celebrated by classic French cuisine, bearing the name of its famous fan, Anthelme Brillat-Savarin.