Easter nest cake

Ingredients for 1 servings:

• 30 g butter
• 2 eggs
• 100 g sugar
• 50 g flour
• 1 pack of jelly, woodruff flavor
• 250 ml apple juice
• 100 g white chocolate
• 2 tbsp powdered sugar
• 400 ml cream
• 4 sheets of gelatin
• 3 tbsp milk
• 2 tbsp woodruff (syrup)
• e.g. chocolate decoration (chocolate eggs), for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Preheat oven to 160°C fan/convection oven. Melt the butter for the sponge cake. Beat the eggs and sugar until creamy, then sift the flour and stir in. Lightly fold in the butter and pour the liquid batter into a greased springform pan. Bake the cake base for 30 minutes. Then let it cool, carefully remove it from the pan, place it on a cake plate, and tightly enclose it with a cake ring. Prepare the jelly with the apple juice according to the package instructions. Pour about 3/4 of the mixture onto the cake base and chill. Pour the remaining jelly into a shallow baking dish and let it cool. Heat 100 ml of cream and stir in the icing sugar while stirring. Crumble the chocolate and melt it into the cream. Let this mixture cool as well. Briefly soften the gelatine in the milk for about 5 minutes and dissolve it over low heat. Then stir it into the chocolate cream. Whip the remaining cream until stiff and fold into the chocolate cream, then gradually add the syrup. Spread the cream on the completely cooled cake and spread evenly. Let it set in the refrigerator for at least 2 hours. Cut out any decorations you like from the remaining jelly, build an Easter nest in the center of the cake, and decorate it with chocolate eggs.