Colorful Easter eggs

  • 1 Viennese sponge cake base (400 g)
  • 2 packs (100 g each) Milk chocolate and lemon cake icing
  • 1/2 Bottle of butter-vanilla flavor
  • 6 EL orange juice
  • chopped pistachio kernels, desiccated coconut, colorful chocolate Nuts with sugar coating, sugar hearts, small and large sugar pearls
50 minutes
light
1.
Crumble the cake base . Place the glaze in the package in hot water and let it melt for 10 minutes. Divide the amount of biscuit crumbs and place each in a bowl. Half of chocolate,add lemon glaze to the other half, except for something to decorate. Let the rest stand in the hot water. Add half of the vanilla flavor and half of the orange juice and mix everything together well. Finally knead with your hands. Shape approx. 6 eggs out of each mass and, while the mass is still soft, roll a few eggs in pistachios, desiccated coconut and small sugar pearls as desired. Press chocolate buttons and sugar hearts into a few eggs. Drizzle the remaining eggs with the remaining glaze and decorate with large sugar pearls. Cut the lid off two eggs. Brush the cut surface with lemon glaze and place a yellow chocolate lentil on each as an egg yolk. Let dry. Makes approx. 12 pieces
1 portion approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 11 g fat
  • 38 g carbohydrates

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