Colorful Easter eggs

For 12 large and 6 small Easter eggs
  • 250 g butter or margarine
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 4 eggs
  • (size M
  • 250 g flour
  • 2 TL baking powder
  • 50 g cornstarch
  • grated zest of 1 untreated lemon
  • 75 ml Milk
  • 150 g Whole milk chocolate couverture
  • 150 g white couverture
  • 50 g Dark chocolate couverture
  • chocolate sprinkles
  • colorful sugar pearls
  • colorful sugar sprinkles
  • fat
90 minutes
easy
1.
Use the whisk of the hand mixer to add fat, sugar and vanillin sugar Stir it until frothy. Gradually add the eggs. Mix the flour, baking powder, starch and lemon zest. Stir in alternately with the milk. Spread the mixture on a greased baking sheet (33 x 37 cm) and bake in a preheated oven (electric stove: 200 ° C / gas: level: 3) for 15 minutes. Let cool down. In the meantime cut out two different sized Easter egg stencils from paper (large egg approx. 12 x 7 cm / small egg approx. 8 x 5 cm). Place templates on the cake and cut out about 10 large and 6 small Easter eggs. Melt the couvertures separately on a hot water bath. Coat half of the eggs with white and the other half with whole milk couverture. Decorate the eggs with couverture, crumble and pearls as desired. Allow to dry
2.
Wait approx. 1 hour. Small eggs Large eggs Photo: Först,
1 portion approx:
  • 340 kcal
  • 1430 kJ
  • 5 g protein
  • 21 g fat
  • 35 g carbohydrates

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