Colourful Easter eggs

Name: Colourful Easter eggs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs; 7-10 Tbsp (size M; 250 g Flour; 2 TEASPOONS Baking Powder; 50 g Cornstarch; 7-10 Tbsp grated rind of 1 untreated lemon; 75 ml Milk; 150 g whole milk - couverture; 150 g white couverture; 50 g Dark chocolate coating; 7-10 Tbsp Chocolate sprinkles; 7-10 Tbsp colourful sugar pearls; 7-10 Tbsp coloured sugar sprinkles; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
4 Eggs
7-10 Tbsp (size M
250 g Flour
2 TEASPOONS Baking Powder
50 g Cornstarch
7-10 Tbsp grated rind of 1 untreated lemon
75 ml Milk
150 g whole milk - couverture
150 g white couverture
50 g Dark chocolate coating
7-10 Tbsp Chocolate sprinkles
7-10 Tbsp colourful sugar pearls
7-10 Tbsp coloured sugar sprinkles
7-10 Tbsp Grease

Directions

1
Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Gradually add the eggs. Mix flour, baking powder, starch and lemon peel. Alternately stir in the milk. Spread the mixture on a greased baking tray (33 x 37 cm) and bake in a preheated oven (electric range: 200 °C / gas: level: 3) for 15 minutes. Let it cool down.
2
In the meantime cut out two Easter egg templates of different sizes from paper (large egg approx. 12 x 7 cm/ small egg approx. 8 x 5 cm). Place the templates on the cake and cut out about 10 large and 6 small Easter eggs. Melt the couverture separately on a hot water bath. Spread half of the dough eggs with white, the other half with whole milk couverture. Decorate the eggs as you like with chocolate coating, crumbles and pearls. Leave to dry