Easter cake “Nest” made of chocolate and malt milk – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Yunhi Kim Time: 3 hours. 30 min. Difficulty: medium Servings: 10 – 12 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
For the cake:
- 170 gr butter at room temperature and a little more, to lubricate forms
- 1.75 Art. premium flour and a little more to prepare of forms
- 1 tbsp. dry malt milk
- 0.75 Art. cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.75 Art. Sahara
- 3 large eggs
- 2 tsp vanilla extract
- 1.5 tbsp. buttermilk or kefir
- Candies in the form of multi-colored eggs for decoration
For cream:
- 1.5 tbsp. whole milk
- 1 tbsp. dry malt milk
- 0.33 Art. flour
- 2 tbsp. l cocoa powder
- A pinch of salt
- 330 gr butter at room temperature
- 1.33 Art. Sahara
For filling:
- 1.5 tbsp. crushed wheat pads (breakfast cereal)
- 4 tbsp. l melted butter
- 1/4 Art. Sahara
- 90 gr. chopped milk chocolate
Recipes with similar ingredients: biscuit dough, chocolate dairy, cream, premium flour, eggs, milk, milk powder malt, yogurt, kefir, vanilla extract, breakfast cereal, cocoa
Recipe preparation:
- Make a sponge cake dough for a nest cake: Preheat the oven to 180 ° C. Butter two round cake pans with a diameter of approximately 22-23 cm. and line the bottom of the forms with parchment paper, then grease with butter parchment. Sprinkle forms with flour and shake off excess flour.
- In a large bowl, whisk flour, malt milk powder, cocoa powder, baking powder, soda and salt. In a separate large in a bowl, beat the butter and sugar with a mixer on moderately high speed to a light and silky texture in for about 6 minutes Beat eggs one at a time, then beat vanilla extract. Reduce mixer speed to low; intervene flour mixture in three portions, alternating with servings of buttermilk. Mix until uniform for about another 1 min.
- Distribute the dough into prepared forms; knock forms with dough on the work surface to remove excess from the dough air. Bake until it is in the center the circle of the test, the toothpick comes out clean, within 30-35 minutes Move to the grate; go around the edges of the dough with a knife and give cool for 10 minutes, then turn over the molds, cakes should slide onto the grill, let cool completely. Remove parchment.
- Meanwhile, prepare the cream for the cake-nest: B a small saucepan with a whisk mix milk, dry malt milk, flour, cocoa powder and salt. Bring to a boil on moderate over high heat and boil while stirring with a whisk until the mixture becomes as thick as pudding, 1-2 min. Transfer to a bowl and distribute cling film on the surface. Refrigerate until fully cooling for approximately 1.5 hours
- When you are ready to collect the cake, first end with cream: Remove the malt mixture from the refrigerator and mix whisk to a creamy consistency. Whisk in a large bowl butter with sugar at a moderately high speed to silky texture for approximately 8 min. Add large tablespoons with a slide malt mixture, whisking for 1-2 minutes. and scraping off walls and bottom after adding each portion (to achieve uniformity in the end). Keep whipping until the cream becomes homogeneous, light and silky, about 3 more minutes. (Not cool down!)
- Collect Easter Cake Nest: Lay One Cake on dish. Spread on top of 1 tbsp. with a slide of cream. Lay on top second cake. Cream on top and sides, then with form a ring on the cake so that the cake looks like to the nest. Put the cake in the refrigerator to freeze the cream, for about 30 minutes
- Prepare the decoration at this time: In a large bowl mix the chopped pads with melted butter, then add sugar and mix again. Distribute evenly layer on a baking sheet and bake at 180 ° C until the mixture will turn slightly brown for about 15 minutes. In big bowl that can be used in a microwave, melt microwave chocolate in 20 second intervals, stirring, until smooth texture 1-2 min. Let cool a little, then stir a mixture of pads so that the chocolate completely covers it. Cover pressing, with the resulting mixture, the whole cake on top and on the sides. Refrigerate until at least 30 minutes. or at night. Fill the resulting nest with candy eggs.
