OUR EASTER CAKE

Preparation time is 2 h

What it will take to make your sponge cake

3 eggs

90 g of sugar

60 grams of flour

A pinch of salt

We start by separating the whites from the yellows. Half of the yolks and sugar are put in a bowl and whipped until the mixture turns white. The flour is incorporated.The oven is preheated to 210 or thermostat 7.

The whites are set in snow with a pinch of salt and the remaining sugar is added. Yellow and white are mixed gently. We pour the dough of our Easter cake on a baking sheet lined with parchment paper. Cook for 10 minutes.

For the syrup of our Easter cake

3 spoons of water with a mixed sugar. This mixture is boiled and the biscuit is brushed with the sauce of the syrup.

For cream cakes you need 100 g of sugar

150 of butter

A vanilla bean

40g of crushed hazelnuts

2 teaspoons of coffee extract

Some Easter eggs in sugar for decoration

The butter is mixed with a whisk to make it ointment. The seeds of the vanilla bean and the coffee extract are added.

We mix and reserve.

We break the eggs and beat them for 2 minutes. The sugar is added little by little, always whisking. The salad bowl is placed on a water bath and mixing is continued until a doubled volume is obtained. It is removed from the water bath and once cooled is incorporated this mixture with vanilla butter.

The cream is spread inside the biscuit and rolled. It is filmed and placed one hour cool. With one side in a small pot still in the fridge the remaining cream.

We cut the biscuit of our cake into 4 equal sections of cream and spread the sides and the tops of cakes. Cream the turn and place the crushed hazelnuts by hand. Pour the rest of the cream on top and then decorate with the small eggs in sugar and reserve in the fridge until you taste.

Happy Easter.