Easter Egg Dessert
These cakes will be a wonderful addition to the Easter table and will delight with their taste. This set of ingredients makes approximately 15 pieces.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- eggs 3
- sugar 150 g
- flour 150 g
- cream 33-35% 200 ml
- milk 200 ml
- sugar 100 g
- gelatin 10 g
- canned or fresh apricots or peaches
Instructions
Preparing the sponge cake
Step 1 of 14
Beat the sugar with eggs.
Step 2 of 14
Stir in the flour and mix the mixture.
Step 3 of 14
Grease with oil or line a baking pan (in my case 20×30 cm) with parchment paper. Spread the batter in an even layer.
Step 4 of 14
Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Step 5 of 14
Soak the gelatin in 150 ml of cold boiled water. Leave it for the time specified on the package.
Step 6 of 14
Heat the gelatin until the granules are completely dissolved (without bringing to a boil).
Preparing the soufflé
Step 7 of 14
Beat the cream together with sugar.
Step 8 of 14
Pour in the milk and mix.
Step 9 of 14
Add the gelatin and mix. Place the soufflé in the refrigerator for 5–15 minutes to thicken slightly.
Step 10 of 14
Spread the soufflé over the cooled (this is important) sponge cake layer. Smooth the surface. Leave in the refrigerator for 5–6 hours.
Step 11 of 14
After the soufflé has completely set, cut out egg-shaped pieces from the cake using a stencil or by hand.
Step 12 of 14
Cut off appropriately sized tops from the apricots (they will imitate the yolk).
Step 13 of 14
Place the "yolks" on the "eggs".
Step 14 of 14
If desired, the sponge cake can be cut horizontally and soaked with your favorite cream.