Easter egg cake with chocolate chicks

Name: Easter egg cake with chocolate chicks
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 525 g Whipped cream; 200 g Dark chocolate; 4 Eggs (size M); 1 pinch Salt; 100 g Sugar; 80 g Flour; 20 g Cornstarch; 2 TEASPOONS Baking Powder; 200 g Marzipan raw mass; 100 g Icing sugar; 1 package Vanillin sugar; 100 g chocolate chicks, Easter bunnies or eggs to decorate; 7-10 Tbsp sugar blossoms; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

525 g Whipped cream
200 g Dark chocolate
4 Eggs (size M)
1 pinch Salt
100 g Sugar
80 g Flour
20 g Cornstarch
2 TEASPOONS Baking Powder
200 g Marzipan raw mass
100 g Icing sugar
1 package Vanillin sugar
100 g chocolate chicks, Easter bunnies or eggs to decorate
7-10 Tbsp sugar blossoms
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Cling film

Directions

1
Heat 400 g cream (do not boil!). Chop the chocolate and melt it while stirring. Pour into a high mixing bowl and chill overnight. For the sponge cake, separate the eggs. Beat the egg whites and salt until stiff, adding sugar. Beat in the egg yolks one by one. Mix flour, cornstarch and baking powder, sieve and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let them cool down. Cut the cake base into egg shape. Finely crumble the remaining dough. Cut the egg once. Whip the chocolate cream with the whisk of the hand mixer until stiff. Halve the mixture. Stir the dough crumbs into one half. Spread the bottom half of the egg with this cream. Place the second half of the egg on top. Spread the rest of the cream all around. Chill the cake for about 1 hour. In the meantime knead marzipan and icing sugar. Roll out thin foil between 2 layers.
3
Halve the mixture. Stir the dough crumbs into one half. Spread the bottom half of the egg with this cream. Place the second half of the egg on top. Spread the rest of the cream all around. Chill the cake for about 1 hour. In the meantime knead marzipan and icing sugar. Roll out thin foil between 2 layers. Cut out a lid the size of the egg cake and place it on the cake. Cut out flowers from the remaining marzipan. Decorate the cake all around. Whip 125 g cream until stiff, allowing vanilla sugar to trickle in. Pour into a piping bag with a small star-shaped spout. Spray tuffs all around the edge of the cake. Decorate with chocolate chicks and sugar flowers and dust with icing sugar
4
Cut out a lid the size of the egg cake and place it on the cake. Cut out flowers from the remaining marzipan. Decorate the cake all around. Whip 125 g cream until stiff, allowing vanilla sugar to trickle in. Pour into a piping bag with a small star-shaped spout. Spray tuffs all around the edge of the cake. Decorate with chocolate chicks and sugar flowers and dust with icing sugar
5
waiting time approx. 13 hours