Preparation
- Mix the hazelnuts and Mutschelmehl and roast in a pan without fat until golden brown.
- Transfer to a bowl, leave to cool and mix with the flour, cornflour and baking powder.
- Peel and roughly grate the carrots.
- Grease an Easter bunny tin well and sprinkle with LEIMER Mutschelmehl.
- Preheat the oven to 180°C top/bottom heat.
- Beat the butter, sugar, vanilla sugar and salt in a food processor or with a hand mixer until fluffy.
- Add the eggs one at a time and mix in one at a time until the mixture is light and creamy.
- Mix in the grated carrots.
- Stir in half of the nut and flour mixture and add the rest and stir in as well.
- Fold in the chocolate sprinkles.
- Pour the batter into the prepared tin and tap it lightly on the work surface a few times so that the batter is well distributed.
- Bake the Easter bunny on the bottom shelf of the oven for approx. 50-60 minutes (test with a skewer).
- Leave the Easter bunnies to cool in the tin and cut straight across with a sharp knife.
- Carefully remove the bunnies from the tin and coat with the tempered chocolate coating.
