Sponge eggs for Easter

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 75 g cornstarch
• 1 pinch of salt
• e.g. jam
• n. B. dark chocolate coating
• e.g. sugar writing or white icing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Specialty from the Groß-Gerau district in Hesse, for approx. 15 pieces

You’ll need either aluminum foil or oval silicone baking cups (half eggs). Separate the eggs. Beat the egg whites with salt, slowly adding 1/3 of the sugar until stiff peaks form. They should stand upright. Beat all the egg yolks with the remaining sugar, vanilla sugar, and 3 teaspoons of warm water until frothy. Fold in the egg whites, egg yolks, flour, and cornstarch. If you don’t have baking cups for half eggs, simply fold aluminum foil into strips about 4-5 cm thick (several times so they’re stable and easy to bend later) and form an “egg.” Overlap the ends at the bottom and secure them together with a paper clip, stapler, or something similar. The thicker the aluminum foil strip, the better the egg will form. Pour the batter into the cups and bake in a preheated oven at 180°C for about 25-30 minutes. Let it cool slightly. Carefully remove the aluminum foil. Cut the eggs crosswise. Spread both insides with jam and reassemble. Place the eggs on a wire rack and coat them all over with chocolate coating, then let them dry. Finally, decorate with icing or sugar as desired. This type of pastry originates from the Groß-Gerau district of Hesse and is found only in this region. Almost every baker makes them around Easter. They cost around €1.75 each here, so it’s worth making them yourself.