Easter Cake

Combine the flour, NESTLÉ® Sweetened Condensed Milk , eggs, soft butter, baking powder, vanilla and lemon zest; mix for 5 minutes or until they change in color. (If you don’t have an electrical mixer, use a wooden spoon.)

Pour the mixture into a greased 20cm round baking tin and bake in a preheated oven at 170 °C for 35 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven and set aside to cool down.

Cut the cake into 2 layers, fill with the raspberry jam and cover it all with a thin layer of jam.

To prepare the almond paste:

Combine the almond powder, icing sugar, NESTLÉ® Sweetened Condensed Milk , vanilla essence, corn flour and water; mix slowly making soft dough with your hand (avoid over-mixing the dough). If the almond paste is still dry, add a little amount of water as the quality of the almond might be old or dry. Cover with cling film and keep aside.

Sheet the dough using a wooden roller with corn flour or icing sugar (2mm thickness), cover the cake and trim the sides of the remaining almond paste and keep aside.

Form a rabbit shape with the almond paste. Use the food coloring that you want. Form carrot shapes as well and color them with orange and green. Put them all on top of the cake.

To prepare the butter cream:

Combine the butter, NESTLÉ® Sweetened Condensed Milk and vanilla and beat well using an electrical mixer for 6 minutes or until they change in color.

Color the cream with yellow, and pipe it on the cake.