John Myers
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Our Easter Cake >>
The perfect our easter cake >> recipe with a picture and simple step-by-step instructions.
ground
- 50 g Nougat
- 3 Eggs size M
- 180 g Sugar
- 80 g Flour
- 80 g Strength
- 0,5 tsp Baking powder
- 50 g Coarsely ground walnuts
- 50 g Liquid butter
Covering
- 200 g Apricot jam
- 2 tbsp Elderberry and orange jam – see my KB
- 1 bag Gelatine fix from Dr. Oil or 2 sheets of gelatin
- 400 ml Cream
- 2 packet Vanilla sugar
- Bourbon vanilla from the mill
- 40 g Roasted almond flakes
ground
- Preheat the oven to 175 ° C. Melt the nougat in the microwave. Mix the eggs with the sugar in a hot water bath for about 8 minutes until creamy. Fold in honey and nougat. Mix the flour, starch, baking powder and nuts and stir into the cream with the butter. Bake the dough in a size 26 springform pan lined with baking paper for about 30 minutes and then leave to cool.
so it goes on
- Cut the cake base horizontally once. Brush the first base with apricot jam. Whip the cream. Fold in gelatin fix or soak the leaf gelatin and fold into the cream in a thin stream. Mix in the vanilla sugar and bourbon vanilla. Brush the first base with a little cream over the jam. Put a ring around the bottom, put the second bottom on it.
- Fill a piping bag with cream and spread the rest of the cream on the cake. Use the piping bag to squirt egg-shaped rings onto the cake and let the cake cool for about 2 hours. Melt the apricot and elderberry jams separately in the microwave. Use a teaspoon to divide them into the rings as “Easter eggs”
- Remove the ring from the cake and spread the rest of the jam on the edge. Decorate the center of the cake and the edge with the toasted almonds.
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