Sponge layered eggs

Name: Sponge layered eggs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 6 Eggs (size M); 150 g Sugar; 1 pinch Salt; 225 g Flour; 450 g Apricot Jam; 450 g Icing sugar; 7-10 Tbsp Juice of 1 lemon; 2-3 TABLESPOONS Milk; 1 Protein (size M); 7-10 Tbsp blue and green food colouring; baking paper; 7-10 Tbsp Sugar; 2 One piping bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

6 Eggs (size M)
150 g Sugar
1 pinch Salt
225 g Flour
450 g Apricot Jam
450 g Icing sugar
7-10 Tbsp Juice of 1 lemon
2-3 TABLESPOONS Milk
1 Protein (size M)
7-10 Tbsp blue and green food colouring
baking paper
7-10 Tbsp Sugar
2 One piping bag

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar and salt. Stir in egg yolks. Sift flour on top and fold in carefully. Spread on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
Take them out and turn them over onto 2 tea towels sprinkled with sugar. Let them cool down. Pass the jam through a sieve. Cut both sponge cake plates in half crosswise. Spread one plate with about 1/3 of the jam. Place the second plate on top. Spread with my other third of the jam. Put the third plate on top and spread with the rest of the jam. Place the last plate on top. Place a tea towel on top, cover with a tray or board and weigh down with tins of preserves. Set aside for about 4 hours. Stir 250 g icing sugar and lemon juice until smooth. Stir in milk until the icing is thin. Cut out approx. 12 eggs (7 cm high) from the sponge cake plate.
3
Put the third plate on top and spread with the rest of the jam. Place the last plate on top. Place a tea towel on top, cover with a tray or board and weigh down with tins of preserves. Set aside for about 4 hours. Stir 250 g icing sugar and lemon juice until smooth. Stir in milk until the icing is thin. Cut out approx. 12 eggs (7 cm high) from the sponge cake plate. Place on a cake rack. Spread the icing on the eggs with a spoon. Leave to dry well. Mix 200 g icing sugar and egg white with the whisk of the hand mixer to a smooth icing. Divide the icing, colour one half with food colour blue, the other half green. Pour into two piping bags. Decorate the eggs with the icing, let them dry
4
Place on a cake rack. Spread the icing on the eggs with a spoon. Leave to dry well. Mix 200 g icing sugar and egg white with the whisk of the hand mixer to a smooth icing. Divide the icing, colour one half with food colour blue, the other half green. Pour into two piping bags. Decorate the eggs with the icing, let them dry
5
5 hours waiting time