Ninho De Páscoa – Easter Basket

Put the eggs in a mixing bowl and beat well. Gradually add the sugar. It should be stirred well for at least 10 to 15 times, until the egg-sugar mixture has doubled or tripled and results in a nice, light, airy mixture. In the meantime, preheat the oven to 180 ° C hot air and grease and flour a suitable baking pan (Gugelhupf, or springform pan with a hole). Mix flour with baking powder and gradually sift into the dough and fold in carefully with a large whisk. Now pour the dough into the mold and bake for approx. 20-25 minutes (stick test) at 180 ° C hot air. Take out, remove from the mold and let the cake cool down.

Beat the butter (room temperature) loosely, gradually add the powdered sugar and orange sugar and continue to stir well. Next add the cocoa and stir well. First whisk the eggs and sieve them through a sieve, then gradually add them, stir well. Only keep adding the egg as soon as it has combined well with the butter. Then reserve.

Cut the cooled cake once, or if you like, cut it twice. Reserve the upper part and distribute the stirred jam / jelly evenly on the lower part (or just the buttercream directly) then spread the buttercream on top. Place the top half of the cake on top and then spread the buttercream inside and out. It should look a bit rustic, after all, it's a nest. 😉 Since the cake has grown well during baking and something has run into the hole, this piece was also provided with buttercream and placed a little deeper in the middle opening. 😉

Use the egg threads ~ Fios de ovos >> as a topping, which are supposed to imitate the straw. They are simply laid loosely on top, all around. Actually, the Portuguese almonds that are available at Easter are still missing for the middle of the nest. Unfortunately, I didn't have the time to do it myself. 😉

Bon appetit and Happy Easter !!! Bom apetite e uma feliz Páscoa !!!