Chocolate Cake with Kirsch Cream Filling

Ingredients

Use a glass of 250 ml
1 Glass of milk
2 glasses of sugar
4 eggs
1 Glass of sunflower oil
1 sachet of vanilla sugar
2/3 tablespoons cocoa
1 Sachet Baking powder
2 Glass flower.
Baking pan 24 cm or 25x35

Instructions

Mix the oil, vanilla sugar and sugar frothy.
Mix the eggs and the milk through it.

Then the flour, baking powder and the cocoa and mix well.
Bake at 175 degrees cooked in a greased cake pans for about 40 minutes.

For the Kirsch Cream filling
3 gelatine leaves
4 tablespoons Kirsch
3.7 DL Whipped Cream
1 teaspoon sugar + a ½ sachet of vanilla sugar
Preparation
Let the gelatin 10 minutes soak in cold water.
Heat the kirsch and let the squeezed gelatin solve it.
Do not beat the whipped cream completely stiff with sugar and vanilla sugar.
Stir in the kirsch mixture through the whipped cream.
Halve the cooled chocolate cake and put half of the kirsch mixture on it, then the other half of the chocolate cake. And finally the other half of the Kirsch cream.
Garnish to your own idea.

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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.

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Easter Bunny Marshmallow Pops recipe
Prep Time: 20 mins Total Time: 20 mins
Serves: 16

Ingredients

16 marshmallows
½ cup white chocolate chips
1 teaspoon oil or shortening
sprinkles
sticks
cupcake picks

Instructions

Line baking sheet with parchment paper, aluminum foil or silicone baking sheet.

Microwave white chocolate chips and oil in glass measuring cup (for easy dipping) in 30 second intervals, stirring often, just until fully melted.

Dip stick into warm chocolate and press into one end of marshmallow. Continue with all 16 marshmallows.

Using stick, dip marshmallows halfway into chocolate. Gentle shake off excess chocolate.
Sprinkle chocolate with sprinkles and set on baking sheet to dry.
Store in airtight container until serving or wrap with candy bags.

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