Egg Cream Easter Cake
What you Need
The Cake
160 ml sugar
4 egg whites
200 grams almonds
The Cream
4 egg yolks
120 ml double cream
160 ml sugar
100 grams butter
What to do
Start with the Cake
- Whisk the egg whites stiff in a bowl. You should be able to turn the bowl up side down without the egg whites moving.
- Add the sugar and continue to whisk.
- ground the almonds and add to the mix
- But the oven on 170 degrees celsius.
- Use a icing bag or a large table spoons to shape small round cakes on a baking tray.
- This recipe should give you around 20 small round cakes
- Cook in the oven for 10-15 mins, until slightly brown on the edges
Continue with the creme
- Add the egg yolk, sugar, butter and creme in a pot.
- Put the pot on low heat and stir.
- The mix will get thicker when it get hot, get the mix to almost boiling point - should not boil.
- Put aside and let the creme cool down for 20-30 mins.
Put the cake together
- Take one of the cakes and add the cream on top
- take another cake and add this to the top of the first.
- Finish with more creme, so you get in total two cakes with creme in the middle and on the top.
- Decorate the cake with chocolate pieces, almonds or your sprinkle of choice.
- Enjoy!
Keen the cakes in the fridge, they are still good a week later.
