Easter cake

Name: Easter cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 6 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 150 g Flour; 50 g Cornstarch; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS creme de cocoa; baking paper; 1 leaf white gelatine; 100 g Dark chocolate; 100 g firm nut nougat mass; 3 Egg yolk (size M); 1 egg (size M); 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 3 1/2 (200 g each) Cup of whipped cream; 150 g Apricot Jam; 70 g Currant jelly (alternatively raspberry jam); 25 g crushed pistachio kernels; 7-10 Tbsp colourful candies

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

6 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
150 g Flour
50 g Cornstarch
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS creme de cocoa
baking paper
1 leaf white gelatine
100 g Dark chocolate
100 g firm nut nougat mass
3 Egg yolk (size M)
1 egg (size M)
3 TABLESPOONS Sugar
1 package Vanillin sugar
3 1/2 (200 g each) Cup of whipped cream
150 g Apricot Jam
70 g Currant jelly (alternatively raspberry jam)
25 g crushed pistachio kernels
7-10 Tbsp colourful candies

Directions

1
Separate eggs. Beat the egg whites until stiff, add sugar and vanillin sugar. Stir the egg yolks individually into the foam. Mix flour, cornstarch and lemon peel and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Remove sponge cake from the oven and let it cool in the mould for 10 minutes.
2
Remove sponge cake base from the mould, let it cool down and cut horizontally 2 x. Sprinkle the two lower bases evenly with Crème de Cacao. For the filling, soak the gelatine in cold water. Melt chocolate and nougat separately in a hot water bath. Beat egg yolk, egg, 1 tablespoon sugar and vanillin sugar until creamy. Squeeze out the gelatine, dissolve at low heat and beat into the egg foam while stirring vigorously. Slowly stir the dissolved chocolate and nougat into the egg mixture. Whip 200 g cream until stiff and fold into the chocolate-nougat mixture. Leave the cream in the fridge for about 15 minutes. In the meantime heat apricot jam in a pot and pass through a sieve. Spread a thin layer of the jam on soaked bases, put the rest aside. Spread half of the cream on the lower sponge cake base. 2. place the cake base on top, spread the rest of the cream on top and cover with the last cake base. Whip the remaining cream and sugar until stiff. Spread about 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with perforated spout and squirt 12 "Easter eggs" onto the edge of the cake cover.
3
Leave the cream in the fridge for about 15 minutes. In the meantime heat apricot jam in a pot and pass through a sieve. Spread a thin layer of the jam on soaked bases, put the rest aside. Spread half of the cream on the lower sponge cake base. 2. place the cake base on top, spread the rest of the cream on top and cover with the last cake base. Whip the remaining cream and sugar until stiff. Spread about 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with perforated spout and squirt 12 "Easter eggs" onto the edge of the cake cover. Place a circle of small cream patches in the middle of the cake. Decorate the edge of the cake with 2 rows of cream patches. Warm up the redcurrant jelly and the rest of the apricot jam, stir until smooth and allow to cool slightly. Fill the jam alternately into the pre-sprayed "Easter eggs". Sprinkle pistachios as "grass" under the eggs and around the middle circle. Put the cake in a cool place for at least 1 hour. Only place the sugar eggs in the middle just before serving so that the cream does not discolour. Results in about 16 pieces
4
Place a circle of small cream patches in the middle of the cake. Decorate the edge of the cake with 2 rows of cream patches. Warm up the redcurrant jelly and the rest of the apricot jam, stir until smooth and allow to cool slightly. Fill the jam alternately into the pre-sprayed "Easter eggs". Sprinkle pistachios as "grass" under the eggs and around the middle circle. Put the cake in a cool place for at least 1 hour. Only place the sugar eggs in the middle just before serving so that the cream does not discolour. Results in about 16 pieces
5
waiting time approx. 2 hours