Fruity Easter nests

Name: Fruity Easter nests
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 7-10 Tbsp slightly + 250 g soft butter/margarine; 7-10 Tbsp some + 300 g flour; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 250 g sugar, salt; 6 Eggs (Gr. M); 1 package Baking Powder; 100 g + 300-400 g whipped cream; 200 g Strawberries; 1 Mango; 1-2 Kiwis; 25 g Dark chocolate; 1 package Vanillin sugar; 2 TABLESPOONS crushed pistachios; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

7-10 Tbsp slightly + 250 g soft butter/margarine
7-10 Tbsp some + 300 g flour
7-10 Tbsp grated peel and juice of 1 untreated lemon
250 g sugar, salt
6 Eggs (Gr. M)
1 package Baking Powder
100 g + 300-400 g whipped cream
200 g Strawberries
1 Mango
1-2 Kiwis
25 g Dark chocolate
1 package Vanillin sugar
2 TABLESPOONS crushed pistachios
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm high) and dust with flour. Mix 250 g fat, lemon peel, sugar and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix 300 g flour and baking powder, alternating with 100 g cream and lemon juice.
2
Spread on the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Let them cool down
3
Wash, clean and slice the strawberries. Peel the mango, cut the flesh from the stone and cut into slices and/or cubes. Peel kiwis and cut into slices. Finely chop chocolate
4
Cut the cake into about 20 pieces. Whip 300-400 g cream until stiff, sprinkle with vanillin sugar. Fill into a piping bag with star-shaped spout and squirt "eggs" onto the pieces. Cover with fruit just before serving. Sprinkle with chocolate and pistachios, dust with icing sugar. Decorate with mint