Baked eggs and flowers

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 5
  • 5 Eggs (size M)
  • 100 ml Oil
  • 300 g Icing sugar
  • 100 g Flour
  • 1 coated Tsp Baking Powder
  • 100 g Strawberry Jam
  • 1 Protein
  • 1-2 TEASPOONS Lemon juice
  • 7-10 Tbsp Icing sugar
  • baking paper
  • 2 small freezer bags

Directions

  1. 1

    Briefly beat the eggs, oil and 100 g icing sugar with the whisk of the hand mixer. Mix flour and baking powder, add and stir in. Spread the dough on a baking tray (37 x 32 cm) lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Turn out the dough onto another baking tray or other work surface lined with baking paper, remove the baking paper, cut the dough in half. Warm the jam lukewarm and pass through a sieve. Spread the jam, except for 1 teaspoon, on a pastry plate, place the second plate on top.

  2. 2

    Cut out flowers (8 cm Ø) and eggs (10 cm high; 7.5 cm wide). Stir 200 g icing sugar, egg white and lemon juice until smooth. Colour half the icing with retained jam. Fill both icing halves each into a small freezer bag and cut off a small tip. Either completely cover and decorate the eggs and blossoms with it or just decorate. If necessary, cover with small cake tips as a template and dust with icing sugar

Nutrition Facts

KCAL
520 kcal
CARBS
72 g
FATS
22 g
PROTEINS
9 g