Colourful Easter eggs

Name: Colourful Easter eggs
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 Vienna sponge cake base (400 g); 2 packages (100 g each) Cake glaze milk chocolate and lemon; 1/2 Bottle of butter-vanilla flavor; 6 TABLESPOONS Orange juice; 7-10 Tbsp chopped pistachio seeds, grated coconut, colourful chocolate lentils with sugar coating, sugar hearts, small and large sugar pearls

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 Vienna sponge cake base (400 g)
2 packages (100 g each) Cake glaze milk chocolate and lemon
1/2 Bottle of butter-vanilla flavor
6 TABLESPOONS Orange juice
7-10 Tbsp chopped pistachio seeds, grated coconut, colourful chocolate lentils with sugar coating, sugar hearts, small and large sugar pearls

Directions

1
Crumble the cake base. Place the glaze in the pack in hot water and melt for 10 minutes. Divide the sponge cake crumbs and put each in a bowl. Add half chocolate icing and half lemon icing, each except for a little bit for decoration. Leave the rest in hot water. Add half each of the vanilla flavouring and orange juice and mix well. Finally knead with your hands.
2
Form about 6 eggs from each mass and, while the mass is still soft, roll some eggs in pistachios, grated coconut and small sugar pearls as you like. Press chocolate lentils and sugar hearts into some eggs. Sprinkle remaining eggs with remaining icing and decorate with large sugar beads. Cut off the lid of two eggs. Spread the cut surface with lemon icing and place one yellow chocolate lens each as egg yolk on top. Leave to dry. Results in about 12 pieces