Gluten-free Easter cake

Preparing toast bread:

1. Activate the yeast by mixing lukewarm water, sugar and fresh yeast. This takes approximately 10–15 minutes.
2. Sift the gluten-free flour into the activated yeast, add the cumin, salt and mix in a food processor.
3. After 3 minutes, add the butter and let it knead for another 5 minutes.
4. Transfer the dough to a mold greased with lard.
5. We level and brush the top with oil. We cover the entire mold with foil and let it rise for 45–60 minutes. We brush the top of the bread with oil so that the risen dough does not stick to the foil.
6. Bake the leavened bread for 40–50 minutes at 200 °C.
7. After baking and removing from the oven, brush the bread with water.

Preparing the Easter bunny:

1. Cut the bread into cubes and the smoked meat into half cubes.
2. Finely chop the herbs and grate the carrots.
3. Heat the oil in a saucepan, add the carrots and then the smoked meat. Gently fry the mixture.
4. Then pour in milk and season with garlic.
5. Set aside and let cool.
6. Beat the egg whites with salt until stiff peaks form.
7. Add the egg yolks to the ham mixture and mix well.
8. Combine the mixture, bread and herbs and lighten with egg whites.
9. Press everything into a mold greased with lard and sprinkled with breadcrumbs.
10. Bake in the oven for 40 minutes at 200 °C.