Easter cake recipe
Ingredients
Dough:
3 proteins
3 tablespoons water
150 grams sugar
1 packet of vanilla sugar
3 Egg-Gels
60 gram flour
1 teaspoon baking soda
Fill:
Apricot or Ananasjam
Glaze:
1/4 litres of milk
1/2 Pack Vanillepudding Powder
2-3 tablespoons sugar to taste
About 80 a 100 grams of butter or margarine
Embellishment:
Colored Easter eggs
Instructions
Whisk for the dough the protein stiff with cold water.
Then add the sugar and the vanilla sugar and whisk it through quickly.
Stir the egg yolk by sifting the flour, cornstarch and baking soda together through the dough and stir it loosely through it.
Bake the cake in the preheated oven at 175 degrees 30 a 40 minutes (place in the oven below).
Cut the cake the next day into three slices and fill it with the fruit-jam.
For the enamel, apply the milk to the boil, stir the pudding powder by letting it boil.
Make it with instant-chocolate powder on taste and let it cool.
Mix the cream-whipped butter or margarine by the cooled custard.
Cover the cake with the chocolate cream, straighten it with a hot water dipped knife and decorate the Easter cake with variegated Easter eggs.
Note: Make the cake a day in advance.
Dough:
3 proteins
3 tablespoons water
150 grams sugar
1 packet of vanilla sugar
3 Egg-Gels
60 gram flour
1 teaspoon baking soda
Fill:
Apricot or Ananasjam
Glaze:
1/4 litres of milk
1/2 Pack Vanillepudding Powder
2-3 tablespoons sugar to taste
About 80 a 100 grams of butter or margarine
Embellishment:
Colored Easter eggs
Instructions
Whisk for the dough the protein stiff with cold water.
Then add the sugar and the vanilla sugar and whisk it through quickly.
Stir the egg yolk by sifting the flour, cornstarch and baking soda together through the dough and stir it loosely through it.
Bake the cake in the preheated oven at 175 degrees 30 a 40 minutes (place in the oven below).
Cut the cake the next day into three slices and fill it with the fruit-jam.
For the enamel, apply the milk to the boil, stir the pudding powder by letting it boil.
Make it with instant-chocolate powder on taste and let it cool.
Mix the cream-whipped butter or margarine by the cooled custard.
Cover the cake with the chocolate cream, straighten it with a hot water dipped knife and decorate the Easter cake with variegated Easter eggs.
Note: Make the cake a day in advance.