Egg-Shaped Easter Cake
Ingredients
- For the pastry
- 250 grams Pastry flour
- 150 grams butter
- 50 grams sugar
- 1 egg
- 1 pinch salt
- For the cake
- 200 grams soft butter
- 180 grams sugar
- 4 eggs
- 100 grams cornstarch
- 100 grams Pastry flour
- 1 tsp Baking powder
- For the chocolate cream
- 250 milliliters milk
- 1 Tbsp sugar
- ½ packet Chocolate pudding powder
- 30 grams Dark chocolate
- 200 grams soft butter
- 30 grams powdered sugar
- Sugar pearls
Preparation steps
In a food processor, pulse the flour, chopped butter, sugar, egg and salt until combined. Add cold water as needed. Turn out onto a clean work surface and knead until smooth. Cover with plastic wrap and chill for about 30 minutes.
For the cake: Beat the butter and sugar until creamy. Gradually stir in the eggs. Mix the cornstarch with the flour and baking powder, sift over the egg mixture then stir in.
Preheat the oven to 180°C (approximately 350°F) convection.
Roll out the pastry and cut into an oval. Use to line an oval shaped baking pan, fill with the batter and bake until golden brown, about 25 minutes. Remove from the oven and let cool.
For the chocolate cream: Cook the pudding according to the package instructions with the milk, sugar and pudding mix then let cool. Spread over the cake. Melt the dark chocolate over a hot a water bath. Beat the butter with the powdered sugar until fluffy then fold in the melted chocolate. Transfer to a piping bag with a star tip and use to decorate the cake. Sprinkle with sugar pearls.
