Easter Cake with a Surprise

Cakevorm of 18x9 cm lined with parchment paper
Mixer
Preheated oven at 160°C (320°F)

You can either use a ready-made butter cake from Lisa's Choice
or bake a Vanilla Cake using the recipe below:

Vanilla Cake
150 grams of Lisa's Choice flour
50 grams of almond flour
2.5 tsp of baking powder
1 tbsp of Psyllium husk
a pinch of salt
150 grams of fine granulated sugar
170 grams of unsalted butter
3 eggs
115 ml of milk
1 tsp of vanilla extract

Chocolate Cake
130 grams of Lisa's Choice flour
20 grams of cocoa powder
50 grams of almond flour
2.5 tsp of baking powder
1 tbsp of Psyllium husk
1/4 tsp of salt
100 grams of fine granulated sugar
60 grams of light brown sugar
150 grams of unsalted butter
3 eggs
115 ml of milk
100 grams of melted (dark) chocolate

Chocolate Cream Cheese Topping
100 grams of cream cheese
50 grams of butter
20 grams of cocoa powder
140 grams of powdered sugar

Easter eggs for decoration

Start by baking the vanilla cake using the method below. Allow it to cool completely and then slice it into layers. Use a (Easter) cookie cutter of your choice to cut out shapes from the cake layers. Make sure the shapes are no taller than 2/3 of the height of the cake tin. If the shapes are too tall, you can trim them slightly. Wrap the shapes in plastic wrap to prevent them from drying out and set them aside. Keep the leftover vanilla cake for making things like trifles.

Next, prepare the chocolate cake batter. Pipe a thin layer of batter into the cake tin and arrange the cut-out shapes in a row, fitting them closely together (see photo). Leave some space at the beginning and end. Pipe the remaining batter around and over the shapes, smoothing it with a palette knife. Tap the tin a few times on the counter to ensure the batter is evenly distributed. Place the tin in the preheated oven for 55-60 minutes.

Cake Preparation
1. In a bowl, combine flour, almond flour, baking powder, psyllium, salt (and cocoa for the chocolate cake), and whisk together. Set aside.
2. In another bowl, cream the butter until smooth. Add the sugars and mix for about 5 minutes until light and fluffy. Add the eggs one at a time, ensuring each egg is well incorporated.
3. Add half of the flour mixture to the butter-sugar mixture and mix until smooth. Add the vanilla extract and milk, mixing until combined. Then, add the remaining half of the flour mixture and mix until you have a smooth batter. For the chocolate cake, fold in the melted chocolate at the very end. Transfer the batter to a piping bag.

Chocolate Topping Preparation

In the mixer's bowl, combine butter, cocoa, and powdered sugar, mixing until well blended. Add the cream cheese and mix on high speed until the mixture is creamy and light. Transfer the frosting to a piping bag and use it to decorate the fully cooled cake as desired.

Happy Easter!