Easter Nest Cake
Make two countertops, one of: 4 eggs, 4 lg of sugar, 3 lbs of flour and 4 lg. of walnut. The other of: 3 eggs, 3 lg. of sugar, 2 lg of flour and 3 lg. The nut is beaten in a nut or put in a bag and passed with a twister over the bag.
Countertops are classic. Rub the yolks with the sugar until the mixture grows and thickens. Add flour, walnuts, vanilla sugar, baking powder, lemon peel and finally beaten egg whites. After homogenization, the composite is turned over in a form with removable walls, where baking paper is put or the form is greased with butter and put in the oven for approx. 25 minutes.
At the second top, the one with 3 eggs, a circle is placed in the center of the cake shape. In this void will be the rabbit's nest. If you do not have a shape, make the top normal and then cut a circle from the top.
Syrup:In a bowl make a syrup of 200 gr. Sugar and 200 ml. the water. When the syrup starts to bind, remove from the heat and add
lemon essence. Syrup the tops when it has cooled.
Cream:Boil the milk with 80 grams of sugar, add 250 grams of crushed walnuts, until the nuts absorb the milk. Then add an envelope of cocoa pudding. Then remove from the heat, add 1-2 tablespoons of rum and leave to cool. Separately 300 gr of butter rub the foam with approx. 100 gr. of sugar. Add the walnut pudding. Spread the cream over the first syrupy top.
Place the second top over the walnut cream, the one with the gap in the center.
Decor:In 250 ml. whipped cream on a bain-marie dissolve a white chocolate. When it has cooled, beat with the mixer and put on the worktop. A green coconut is placed in the hole in the center to symbolize the grass. Easter eggs are placed in that hole, so that the rabbit can come.
Eggs are colorful candies that mimic miniature eggs. I wanted to give the air of a basket of twigs, so something beige shade ... but as we are always in a time crisis, especially for the holidays ... I made an improvisation with biscuits, like a border of the basket. It was tasty, proof that the bunny came.
Easter Nest Cake - Recipes
Yogurt cake with whipped cream and raspberries
Depending on the season, you can prepare this festive cake with strawberries, blueberries, blackberries or currants. Use two countertop trays with detachable bottom (with a minimum diameter of 28 cm).
For the tender dough
For decoration and filling
For icing and garnish
Grease the bottom of the cake tin. Preheat the oven to 180 ° C (160 ° C with fan or step 2-3). Beat pandispan eggs with 1 tablespoon cold water, sugar, vanilla sugar and salt.
Mix the flour with the baking powder. Sift over the egg composition and incorporate with a whisk. Pour the dough into the mold and lift a little at the edges. Bake the dough for 20-25 minutes. Remove the form from the oven, peel off the edge of the form with a knife and remove. Turn the top over on a baking sheet, the bottom of the form does not rise. Allow the countertop to cool.
Knead all the ingredients for the tender dough until a homogeneous composition is obtained. Shape the dough into a ball, compact it, wrap it in foil and put it in the cold. Grease the bottom of a second form of cake. Spread the dough to the size of the form, place it on the bottom of the form and prick a few times with a fork. Bake for 12-15 minutes in the oven. Remove and leave to cool on a cake rack. Remove the dough from the mold.
Melt the chocolate to decorate in a bain-marie. Spread on the cold tray of tender dough. Detach the bottom of the form and the baking paper from the bottom of the pandispan top. Place this crust top with the crusty dough top. Fix the edge of a cake form around the tops.
Choose fresh raspberries for the filling. Half is mashed and passed through a strainer (frozen fruits are allowed to thaw a little). Mix the raspberry puree with the sugar, yogurt and lemon juice.
Soak the gelatin in cold water and dissolve undisturbed in a small bowl over low heat. Add gelatin to the raspberry cream and cool.
Whip the whipped cream. As soon as the raspberry cream starts to harden, add the whipped cream. Pour the cream obtained on the countertops and smooth the surface. After a few minutes, sprinkle the rest of the fruit over the cream (the frozen fruits are sprinkled without thawing).
Prepare a cake icing from 250 ml of water, currant juice, sugar and cake icing, according to the instructions on the package. Mix with a spoon (not a fork) so that the glaze is clear. Allow to cool slightly. Pour the icing slowly over the raspberries, with a spoon, so that the warm icing does not mix with the cream.
Cover the cake and let it cool for at least 2 hours. Before serving, remove the edge of the form. Brown the almonds in a pan. Allow to cool slightly, then lightly stick to the edge of the cake.
Mix the eggs with the sugar for about 5-7 minutes.
The flour is mixed with baking powder and cocoa and passed through a sieve, then gradually added over the eggs, stirring with a whisk.
Add the rum essence and warm water, mixing the composition well.
At the end, put the broken biscuits into small pieces, mixing lightly with a spatula.
Put the whole mixture in a tray lined with baking paper and put in the preheated oven at 180 degrees C, about 30 minutes.
Melt the chocolate on a steam bath together with the butter and a little sour cream.
Beat the rest of the sour cream with the honey.
Melt and slightly cooled chocolate mix with whipped cream and let cool for at least an hour.
Ordinary biscuits break into very small pieces or go through the food processor.
Melt the chocolate on a steam bath together with the butter and milk, then let it cool for 2 minutes.
Add melted chocolate over the biscuits and mix gently.
With a slightly damp hand, form eggs, wrap them in food foil and let them cool completely.
Remove the foil, grease with a little butter and coat in sugar paste.
Cake assembly and decoration:
The baked and cooled top is cut into two equal parts, it is syruped with a boiled and cooled syrup of water, sugar and rum essence.
Place the first top on a plate, put the chocolate cream (we keep a little cream to decorate the cake) and place the second top.
Refrigerate for at least two hours.
Meanwhile, melt the chocolate on a steam bath, along with the butter and whipped cream. Allow to cool for a few minutes.
Using a pos, make small chocolate lines that are placed in a tray lined with baking paper and let cool for at least 30 minutes.
Peel the chocolate lines from the baking paper with a sharp-edged knife.
Take the cake out of the fridge and cover it in a thin layer of chocolate cream.
Above we form a "nest" of chocolate lines and in the middle we place eggs.
Slice and serve!
Wrong Black Forest
1. Preheat the oven to 4/180 ° C. Grease with butter and line with baking paper a top shape of 18 cm diameter or 3 round trays of 18 cm. In a large bowl, sift the flour, cocoa, baking powder and add the sugar.
2. Add eggs, butter and milk and mix with the electric mixer until you get a consistent and homogeneous cream. Pour into prepared form, level the surface and bake for 25-30 minutes. Let cool. Cut the top into three layers and sprinkle with liqueur & ndash if you use.
3. To prepare the icing, melt the chocolate and butter in a frying pan like liquid in a bain-marie. Set the bowl aside and let it sit for a few minutes.
4. For the filling, beat the whipped cream until it hardens. Mix the jam with the fruit and crush the whole ones. Incorporate them into whipped cream.
5. Fill the cake with the prepared cream. Pour over the icing and place the fresh fruit. Refrigerate until ready to serve.
The decorations are being prepared. Cut the marzipan pieces and mix each with a few drops of food coloring. Knead well in your hand, you can use some disposable gloves so as not to stain. To shape the marzipan flowers, spread the paste and press it lightly with a food foil, so as not to melt it with the heat of your hand. The flowers are formed and refrigerated. The chocolate nest can be made from a few squares of melted dark chocolate with chocolate fondue or on a steam bath. Pour the melted chocolate, hot in a spirit or decorative pencil and drip, creating stripes on a silicone form, if you have it. I used a form of silicone muffin, which I turned upside down and over which I poured thin stripes, so as to obtain a model as similar as possible to a bird's nest. Refrigerate until the cake is ready. I left him for about an hour and a half.
Top: Preheat the oven. Separate eggs. Beat the egg whites with a pinch of salt until they froth, but not a strong foam. In another bowl, mix the yolks with the sugar and vanilla sugar that is poured over the egg whites. Add baking powder, walnuts and flour, mixing well. The composition is placed in a round pan, on a baking sheet and baked for 30 minutes, over medium heat (180 degrees C). When the cake is ready, leave it to cool (only then cut it). In the meantime, we can prepare the cream and syrup.
Vanilla cream: Mix the 2 yolks with 3 tablespoons of sugar, add the milk, then the flour in the rain, stirring all the time with a whisk. This mixture is now boiled over low heat and stirred all the time, so as not to form lumps. When it starts to thicken, stir vigorously for 1 minute, then remove from the heat. Then add the vanilla bourbon sugar, butter, grated lemon peel and mix well. We will get a thick, shiny cream (which will thicken when it cools).
Syrup: Boil water with sugar and orange peel kept in sugar in a jar. When it boils, let it boil for 1 minute or two, then remove from the heat and add the rum essence. Only after the countertop and the syrup have cooled, we can cut the countertop in half and syrup it.
Decor: The next step is to beat the liquid cream with the mixer until you get a dense, creamy cream, strong enough. Garnish the cake with whipped cream, marzipan flowers and chocolate nest, which I broke a little to create effect. Happy Lunch and Happy Easter!