Easter Cake

For the Easter cake, beat the egg whites until stiff, add sugar and nuts. Pour into a cake pan and bake for about 25 minutes. Allow to cool.

Mix yogurt with sugar, vanilla sugar and lemon juice. Soak gelatin in cold water, squeeze out and dissolve with rum on low heat.

Stir quickly into the yogurt mixture. Whip the cream, carefully stir into the yogurt mixture, mix in the fruit.

Place a cake ring around the cake base. Pour in the yogurt mixture. Refrigerate overnight, remove from cake ring and decorate with whipped cream and Easter decorations.

Preparation Tip:

For children, you can make the Easter cake without rum.

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