Easter cake

Ingredients for 16 servings:

• 2 eggs
• 50 g sugar
• 25 g flour
• 25 g cornstarch
• 200 g ladyfingers
• 5 sheets of white gelatin
• 4 egg yolks
• 100 g sugar
• ¼ liter of milk
• 1 vanilla pod(s)
• 200 g cream
• 250 g dark chocolate
• 120 g butter
• 5 eggs
• 75 g powdered sugar
• 2 tbsp brandy
• 3 sheets of white gelatin
• 50 g dark chocolate
• 200 g cream
• 16 eggs (chocolate Easter eggs)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

cake

Beat the eggs and sugar until frothy. Fold in the flour and cornstarch. Bake for 20 minutes at 175°C. Remove the springform pan and cut a 1 cm seam around the base. Shorten the sponge fingers by 1 cm and place them on the edge. Soak the gelatine. Beat the egg yolks and sugar in a hot water bath until frothy. Heat the milk and the slit vanilla pod. Pour into the egg mixture. Stir until creamy. Remove from the heat and dissolve the gelatine in it. Allow to cool. Whip the cream and fold it into the cream. Spread on the sponge base. Melt the chocolate and butter in a hot water bath. Mix in the egg yolks, icing sugar, and brandy. Dissolve the soaked gelatine in the cream and allow to cool. Beat the egg whites until stiff and fold in. Spread on the set vanilla cream. Grate the chocolate and whip the cream until stiff. Decorate with the chocolate shavings if desired and place 16 dollops of cream on top. Place a chocolate Easter egg on each dollop of cream.