Step-by-step photo recipe for an incredibly beautiful Easter cake in the form of eggs decorated with nonparel colored confectionery, coarse sugar and chocolate glazed dragees. Chocolate cakes inside creamy glazed that are not at all difficult cook. Share with friends: 
Time: 5 hours. Difficulty: medium Servings: one 2 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:
Cakes
- 3/4 Art. coconut oil, plus more to lubricate the mold
- 2 tbsp. flour plus more for powder form
- 1 tsp baking powder
- 1/4 tsp baking soda
- 110 gr. chopped unsweetened chocolate
- 1 and 1/4 Art. hot water
- 1/3 Art. cocoa powder
- 2 tbsp. granulated sugar
- 1/2 tsp salt
- 5 large eggs
- 1 tsp vanilla extract
Creamy glaze
- 550 gr butter at room temperature
- 1/4 tsp salt
- 5 tbsp. powdered sugar
- 1 tsp vanilla extract
- 3 tbsp. l whole milk
- Coarse sugar, confectionery powder and non-glazed chocolate dragee for decoration
Recipes with similar ingredients: coconut oil, flour, chocolate sugar free, cocoa, sugar, eggs, vanilla extract, butter cream, icing sugar, milk, confetti
Recipe preparation:
- Make a biscuit: Preheat the oven to 180 ° C. Lightly grease with vegetable oil and sprinkle with flour 2 round baking dish with a diameter of 20 cm, shake off excess flour. Mix flour, baking powder and soda in a medium-sized bowl; put aside side.
- Melt coconut oil and unsweetened chocolate in a small stewpan over moderately low heat, stirring occasionally; take off from the fire. In a large bowl, whisk hot water and cocoa powder until smooth. Pour melted chocolate mix by mixing to mix the ingredients. Add granulated sugar and salt and mix until smooth. Stir eggs one at a time, and then add vanilla extract. Add a mixture of dry ingredients and mix until smooth.
- Distribute the dough between prepared forms. Bake in within 30-35 min., the top of the biscuit should spring with a slight pressed. Transfer to a wire rack and allow to cool for 10 minutes without removing from the mold, then draw a knife between the biscuit and the sides of the mold and remove it to the grill to cool completely.
- At this time, prepare a creamy glaze: In large Use a mixer to beat the oil and salt with a mixer at medium speed until creamy consistency for about 1 min. Switch to low speed and gradually mix the icing sugar. Increase speed to medium and beat until the components are combined. Add vanilla and beat at a moderately high speed for 2-3 minutes. before air consistency. Add milk and mix until homogeneity.
- Collect the cake: Cut the convex tops of the biscuits with using a long knife with a serrated blade; shift trim to a bowl. Cut each biscuit into 2 identical cake layers (leave stacked cakes). Разрежьте оба коржа на 2 части,сместившись на 1,3 см от центра. You will get 4 crescents smaller and 4 crescents larger.
- Lay 4 large crescents on top of each other, spreading the icing between layers. Place the stack with the cut side down on a sheet of parchment paper. Repeat with small crescents to make another a stack of 4 layers, then flip the stack downside down and attach it to a large stack using glaze.
- Обрежьте края меньшей части торта, придавая слегка заостреннуюформу. Transfer trim to a bowl.
- Trim the curved top of the cake so that it has smooth rounded shape; put the trim in a bowl. Add 2-3 Art. l glaze in a bowl with scraps of biscuit and mash with a fork, so that they become wet. Обмажьте получившейся смесью торт сверху,from below and from all sides to round it and give shape the eggs.
- Cover the whole cake with a thin layer of glaze (this is the primary rough coating, it should not be perfect). Put in refrigerator until solidified for approximately 30 minutes. Cover the cake remaining glaze, use more glaze where necessary adjust the shape, bringing it closer to the shape of the egg. Cover the cake coarse sugar, nonparel confectionery and glazed dragees, placing them in rows. Refrigerate until hardening for at least 20 minutes
