Colourful Easter nests

Name: Colourful Easter nests
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 250 g soft butter/margarine; 1 pinch salt, 250 g sugar; 3 packages Vanillin sugar; 4 eggs , 400 g flour (Gr. M); 1/2 package Baking Powder; 200-250 g cream quark (40 % fat); 6 TABLESPOONS Apple juice or Amaretto liqueur; 2 TABLESPOONS Pistachio kernels; 1 can(s) (425 ml) Apricots; 100 g Strawberries; 600 g Whipped cream; 20 (125 g) Chocolate receipts; 1 TABLESPOON hail sugar, possibly balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and breadcrumbs
250 g soft butter/margarine
1 pinch salt, 250 g sugar
3 packages Vanillin sugar
4 eggs , 400 g flour (Gr. M)
1/2 package Baking Powder
200-250 g cream quark (40 % fat)
6 TABLESPOONS Apple juice or Amaretto liqueur
2 TABLESPOONS Pistachio kernels
1 can(s) (425 ml) Apricots
100 g Strawberries
600 g Whipped cream
20 (125 g) Chocolate receipts
1 TABLESPOON hail sugar, possibly balm

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Cream fat, salt, sugar and 1 vanilla sugar. Stir in the eggs one by one. Mix 200 g flour and baking powder and stir in. Stir in quark. Stir in the rest of the flour. Spread on the fat pan and bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Drizzle with juice. Allow to cool down
2
Finely chop the pistachios. Drain the apricots. Wash, clean and quarter the strawberries. Whip the cream until stiff, pour in 2 vanilla sugars
3
Spread 2/3 cream on the cake. Cut the cake into about 24 pieces. Fill the rest of the cream into a piping bag (perforated nozzle). Spray on the pieces and decorate with fruits, chocolate candy, pistachios, sugar crystals and lemon balm