Easter cake with a bird’s nest and mini eggs

Great birthday cake made with wet chocolate cakes coated with pastel colored air cream, and decorated with chocolate fried rice noodle bird’s nest glaze. An excellent treat for the Easter table. Nest It looks very natural, and it’s not at all difficult to cook it. Dry rice noodles are fried in oil, then salted and covered with melted chocolate. For the nest to take shape bunches of chocolate noodles are laid out along the walls of the bowl and freeze. Decorate the nest with decorative chocolate eggs in colored glaze. It will also be great crispy. лакомством. Time: 2hour. one 5 minutes. Difficulty: medium Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Easter cake

• 2 tbsp. premium flour
• 1.5 tsp soda
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 12 tbsp. l (170 gr.) Butter, room temperature + optionally to grease forms
• 2 tbsp. + 2 tbsp. l Sahara
• 3/4 Art. cocoa powder
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1/4 Art. milk
• Special equipment: deep fat thermometer, sieve, rubber gloves
• Decoration: miniature chocolate candies in icing sugar

bird’s Nest

• 6 gr. dry rice noodles
• 2 tiles of 85 gr. dark chocolate chopped
• 8 tbsp. vegetable oil, for frying

Pastel frosting

• 220 gr butter, room temperature
• 4 tbsp. powdered sugar
• A pinch of fine salt
• 2.5 tsp vanilla extract
• 2-3 tbsp. l milk
• Yellow food coloring (optional)

Recipes with similar ingredients: dark chocolate, cocoa, rice noodles, premium flour, eggs, milk, chocolates

Recipe preparation:

1. bird’s Nest

   In a large cauldron over moderate heat, heat the vegetable oil to a temperature of 190 ° C. Cover a bowl with a diameter of 20 cm. plastic wrap so that it hangs slightly from the sides. Cover another medium-sized bowl with paper towels. Divide the noodle bundles in length into sections of 2.5 cm. (Nothing if the part of the noodles falls off, you can still use).

2. Throw one bunch into the oil; noodles immediately swell and butter will hiss strongly. Fry for 10-15 seconds until the butter stops hiss, and the vermicelli will not become crispy. With a sieve or slotted spoon transfer the noodles into a bowl covered in paper and sprinkle immediately salt, stirring. When the oil is again heated to 190 ° C, toss another one bunch of noodles. Repeat the same until fry all noodles, including all falling or broken pieces. Set aside the fried cool the noodles.
3. In a small microwave bowl, microwave the chocolate for about 2 minutes at intervals of 30 seconds, stirring silicone spatula until it melts. Take out the paper towels from a bowl with vermicelli and discard. Lay out the melted chocolate in a bowl with noodles. Put on rubber gloves and hands mix the noodles with chocolate to completely cover it. Neatly put the chocolate noodles in a bowl covered with a film and press to the bottom and up the walls, leaving the edges uneven so that it is looks like a bird’s nest. Put the nest in the bowl in the refrigerator at least 30 minutes.
4. Place the grid in the center of the oven and preheat the oven to 175 ° C. Lubricate the two round molds with a thin layer of butter cakes with a diameter of 22 cm. and cover them with parchment circles paper.

5. Easter cake

   In a medium-sized bowl, whisk the flour, baking soda, and baking powder. and salt. In a large bowl with an electric mixer at medium speed beat butter until smooth, about 2 minutes. Increase speed to moderately high and slowly pour sugar, whisking until the mixture is light and uniform, about 4 minutes. Turn off the mixer and scrape off the oil mixture with a spatula. bowl. Add cocoa powder and vanilla and beat on medium speed for 1 minute. Reduce mixer speed to moderately low and add one egg at a time, whisking for 1 minute after each addition. Scrape the mixture off the sides of the bowl.

6. In a small saucepan, mix milk with 1 and 1/4 tbsp. water, bring to a boil and remove from heat. Whipping with a mixer at low speed, add flour to the oil mixture, approximately 1/4 tbsp. behind time until you completely interfere. Turn off the mixer, then gently pour hot liquid into the dough and mix by hand with a whisk until obtaining a homogeneous mass.
7. Spread the dough evenly over the prepared forms. Slightly tap the molds on the table to make the dough smoothly. Bake until the cakes begin to lag behind the walls of the forms, and will not spring in the center with light pressure, 30-35 minutes. Cool the cakes, don’t taking out from the molds, on the wire rack for 10 minutes. Walk with a knife or a thin pastry spatula between each cake and the walls forms and lay the cakes on a wire rack. Cool completely.

8. Butter cream

   In a large bowl, beat with an electric mixer at medium speed butter, sugar and salt until the ingredients are combined. Add vanilla extract and increase speed to moderately high. Beat until fluffy creamy mass, about 3 minutes. Then intervene 2 tbsp. l milk and food coloring, if you use it, to make a pastel shade. Keep whipping until cream will not become light and supple, 2 minutes. If he seems strong thick, add the remaining 1 tbsp. l milk.

9. Put 1 cake on a cake stand or flat plate and cover 1 tbsp. cream. Using a large pastry spatula evenly distribute the cream to the edges of the cake. Put on top second cake. Spread evenly half of the remaining cream so that a little further from the center was a small mound for bird’s nest. Spread the remaining cream on the sides of the cake, making a swirl with a spatula on it. Lift the chocolate nest out bowls by pulling the hanging ends of the film. Peel off the film and throw it away. Put the nest on top of the cake and put it inside miniature eggs in sugar glaze.