Bunny feet candy
1 egg white, approx. 20 g
120-150 g Dansukker Icing Sugar

To decorate
a few drops of red food colouring
Templates (here)

Raspberry jam
200 g raspberries
90 g Dansukker Jam Sugar

Vanilla custard filling
2 egg yolks
45 g Dansukker Light Muscovado Sugar
8 g cornflour
125 ml cream
5 g Dansukker Vanilla Sugar
20 g Dansukker Organic Light Syrup
10 g butter, room temperature

Base
3 eggs
130 g Dansukker Light Muscovado Sugar
55 g potato flour
40 g coconut flour
5 g baking powder

To decorate
400 ml whipping cream
white marzipan
Organic Icing Sugar
bunny feet
marshmallows

Make the bunny feet and raspberry jam at least a day in advance.

Start by making the bunny feet. Gently mix together the egg white and icing sugar. Add the icing sugar a little at a time. Mix well to make a thick, smooth icing.

Pour the icing into a piping bag. Use a small-holed nozzle or cut a small hole in the piping bag. Set aside a small quantity of icing and mix it with a few drops of red food colouring. Add extra icing sugar if the icing gets too runny. Put the coloured icing in a separate piping bag.

Print the templates, put a sheet of baking parchment over the templates and fasten with sticky tape. Pipe a line along the outline of the rounded bunny feet pattern. Then fill in the middle with icing. Leave to set for a while, then pipe three pink dots on top of the feet and a larger dot at the bottom. Allow to set completely.

Prepare the raspberry jam. Boil the raspberries and jam sugar in a saucepan for 3-4 minutes. Pour the jam into a warm, thoroughly cleaned glass jar and refrigerate.

Prepare the vanilla custard filling. Whisk the egg yolks with the muscovado sugar and cornflour until light and fluffy. Bring the cream, vanilla sugar and syrup to the boil. Whisk everything together, pour the mixture back into the pan and bring to the boil while whisking constantly.

Pour the custard into a bowl after it thickens and whisk in the butter a little at a time. Refrigerate.

Make the cake base. Set the oven temperature to 175°C, fan.

Whisk the eggs and muscovado sugar for a few minutes until fluffy. Mix together the potato flour, coconut flour and baking powder in a bowl and fold into the egg mixture. Stir to make a smooth paste.

Line the bottom of a baking tin, approx. 25x30 cm, with baking parchment. Grease the sides and pour the paste into the tin. Bake at the bottom of the oven for about 6-7 minutes.

Assemble the pastries. Whip the cream. Cut round bottoms measuring about 7 cm and 5 cm in diameter from the cake base, six of each size. Spread raspberry jam on the larger bottoms and vanilla custard filling on the smaller bottoms. Place the small bottoms on top of the large bottoms with jam on, and then spread each pastry with a thick layer of whipped cream.

Roll out the marzipan. Dust the worktop with icing sugar first to prevent it from sticking. Cut out round discs about 14 cm in diameter. Carefully place the marzipan rounds on top of the whipped cream and shape the pastries. Dab a little water onto the bottom part of the marzipan and press two bunny feet into place.

Carefully press down the top of the pastries and dab with a little water. Use small marshmallows or half a large one to make the tail. Stick it on top where you dabbed the water. Serve your Easter pastries.

Tip: The base is gluten-free, but it can also be made with ordinary flour.