For the Fruity Hazelnut Cake, beat the eggs and add the sugar, vanilla sugar and salt to the eggs in the bowl. Stir with a hand mixer, or a chick machine for at least 20 minutes. At this point, the mixture triples in size.
Sift flour, cornstarch, and baking powder and gently and slowly fold into egg mixture with a pastry card. Clamp unoiled baking paper in a springform pan, diameter 26cm, and pour in the batter.
Place the springform pan in the preheated oven at 175°C for 30 to 40 minutes. After 30 minutes, test with a wooden skewer if the cake is ready.
Remove the springform pan from the oven, let it cool down and carefully remove the sponge cake from the springform pan. Carefully cut sponge cake in half with a knife and spread generously with jam.
Cut the fruit open and cover the sponge cake with it. Prepare red cake gelatin as described on the package and pour over the fruit.
Allow to harden, preferably by placing in the refrigerator for a short time. Remove the cake from the springform pan.
Place the second biscuit part in the springform pan, spread with jam again. Now place the middle part in the shape of a mesh (here kiwis) and on the outside on both sides the ears of the rabbit.
Prepare transparent gelatin and pour it over the fruit.
When the gelatin has hardened, remove the cake from the springform pan and cut it to size (along the previously laid lines).
Cut the eyes, snout, teeth and whiskers out of the edible paper and put them in front of the cake.
Preparation Tip:
Use a large bowl to mix the dough for the Fruity Hazelnut Cake.
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