Easter egg surprise

Ingredients for 1 servings:

• 5 eggs, separated, salt
• 150 g sugar
• 5 tbsp water, hot
• 100 g nuts, ground
• 50 g flour
• 1 jar of red fruit jelly (500g each)
• 40 g cornstarch
• 400 g cream cheese, light
• 100 ml egg liqueur
• Sugar or sweetener as desired
• 4 sheets of gelatin
• 400 g cream
• Eggnog truffles:
• 100 g dark chocolate
• 2 tbsp eggnog
• g berries, fresh, e.g. strawberries

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

delicate nut sponge cake with eggnog cream, red fruit compote and eggnog truffles

Beat the egg whites with a little salt until stiff, then add 50g of sugar and beat again until stiff. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the remaining sugar. When the mixture is thick and creamy, sprinkle the flour and nuts over the mixture. Pour the beaten egg whites over the cake and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven at 180°C for about 15 minutes. Immediately turn it out onto a work surface and carefully remove the baking paper. Let it cool briefly, then cut it in half along the long side. Place these two halves on top of each other and cut out an Easter egg. Crumble the remaining dough and set aside. Mix the porridge with the starch and bring to a boil. Spread it on one of the “Easter eggs,” leaving a 1cm border. Let it cool slightly, then place it in the refrigerator. For the cream, soften the gelatin. Mix the cream cheese with the eggnog until smooth and sweeten to taste. Dissolve the gelatin and stir in about 3 tablespoons of the eggnog cream. Then stir the gelatin mixture into the remaining eggnog cream. Whip the cream until stiff, fill about 3 tablespoons of it into a piping bag and chill. Fold the remaining cream into the eggnog cream. Spread about half of the eggnog cream in a dome shape over the red fruit compote. Place the second “Easter egg” on top, giving it a nice round shape, and press down firmly around the edges. Spread the rest of the eggnog cream evenly on top. Chill. Melt the dark chocolate in a double boiler, stir in the eggnog and sponge crumbs. Shape the mixture into small egg-shaped truffles. Chill. Garnish the cake with the berries, the cream from the piping bag, and the eggnog truffles. If you don’t like eggnog or don’t want to use it because of children, you can use vanilla sauce instead.