Ingredients for a mold of 24 cm:
100 g soft butter
50 g of coconut butter
150 g icing sugar
1 cup ground almonds
½ teaspoon of natural vanilla extract
½ teaspoon mahleb
½ grated tonka bean
1 teaspoon baking powder
120 g of whole wheat flour
4 egg whites
1 large ripe banana
2 tablespoons quince jam (recipe for mine)
1 tablespoon coconut butter
2-3 tablespoons ground almonds
120 g of dark chocolate
40 g butter
Chocolate eggs, fresh raspberries and jelly egg-shaped candies
Whisk both types of butter and sugar in a deep bowl. Add the almonds, flavorings and flour (sifted with the baking powder). Beat the egg whites until stiff peeks with a pinch of salt and gently stir them into the mixture. Pour the batter into a cake pan, greased and floured. Bake for 30-40 minutes at 175°C. Leave aside to cool on a wire rack. Cut the cake in 2 identical layers with a kitchen string.
To make the cream, mix all ingredients in a large bowl and refrigerate for a moment to let it thicken. Melt the chocolate for the icing in a water bath and add the soft butter. Whip with well with an electric mixer until smooth.
When all is ready, assemble the cake. Put the base of the cake on a plate and cover with cream. Place the other cake half on top. Finally, pour over the chocolate icing, also covering the sides. Smooth the top. Chill for at least 30 minutes.
Decorate the cake with Easter eggs, candy eggs and fresh raspberries.