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Katie Mast Troyer
Easter egg cake
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Cover the bottom of a spring form (20-22 cm) with parchment paper.
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Peel and grate the apples.
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Mix in a bowl the self-rising flour with the cardamom and a pinch of salt.
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In a mixing bowl, whisk the butter with the sugar into an airy, creamy cream.
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Beat the eggs one by one.
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Add the next egg only once the previous egg has been completely absorbed.
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Then spat the grated apple, the orange zest and the flour mixture in succession.
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Transfer the batter into the spring form and bake the cake in 40-50 minutes until it is nicely browned and done.
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Let the cake cool for 10 minutes in the mold, remove the mold and let it cool down on a rack.
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Chop half of the chocolate eggs into pieces and cut the remaining eggs in half lengthwise.
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In a bowl, beat the whipped cream with the lawyer, icing sugar and the whipped cream stiffener and spread the chopped chocolate through it.
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Cut the cake in 3 layers.
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Brush the bottom and the middle cake layer with the lawyer's cream and place them on a flat dish.
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Place the top cake layer on top.
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Roll out the fondant according to the instructions into a round piece of Ø 30 cm and cover the top and side of the cake with the fondant.
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Fold the excess fondant under the cake.
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Garnish the cake on top with the chocolate eggs.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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