Decorated Cake With Easter Egg Stuffed

Decorated Cake With Easter Egg Stuffed

Ingredients:

Mass of sponge cake Chocolate:

2 cups sifted flour particular
1 cup (200 ml) hot water
1 cup (tea) of powdered chocolate, chocolate does not serve
2 cups (tea) sugar
6 egg yolks
6 egg whites
3 tablespoons (soup) of margarine
1 tablespoon (soup) of chemical baking powder

Chocolate:
Ingredients:

2 pounds of chopped semisweet or grated chocolate
1 pound of milk chocolate chopped or grated

Form:

1 form of Easter egg 1 pound

Coconut cream:

500 ml of cow's milk, you can use the long-life
100 g. grated dry coconut
1 can of condensed milk
3 tablespoons (soup) of potato starch or cornstarch
1 tablespoon (soup) vanilla
1 cup (tea) of cream without serum
add only after the ready cream, off fire


Mode Prepare the sponge cake Chocolate:

Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the power mixer go pasting the water alternating with the flour gradually and slowly, add the chocolate spoons (one by one), after well mixed, add the yeast, stir quickly.

Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is add the egg whites mass gradually, mix well with a spatula until dough is a fluffy, and full of air bubbles.
Another option and dump the dough slowly heavy slowly in egg whites.
Place in a large rectangular baking dish or two small.
Take to bake in oven "unheated" average 180 ° C.
The dough should be very thin, or cut into three very thin layers of an inch each.
Icing Secret To tune the dough:
Place the bread Lot in a bench or table, pass the roller to adjust, so that it is very thin.
Open roast roulade as if it were mass Raw pie,

Mode Prepare the cream:

Make the cream by mixing all the ingredients except the cream which adds only after it's done, off the heat, let it cool before using.

Prepare the way of Chocolate:

And dry the pan to melt the chocolate.
The pot to melt the chocolate should be really dry.
Chocolate enemy is water.
Do not get vapor in the chocolate does not harden and become soft and gooey. You lose the chocolate.
Note:
It can not plastic larval forms of chocolate, go almond oil with a cotton swab, then remove to paper towels to not leave residue of cotton.
Now we have the modern form of silicone market, easy to do.
Melt the chocolate in a double boiler is easiest, and can also reuse the remains of other chocolates.
Not so in the microwave, burning the chocolate.
The water in the bath should not boil, the temperature is
90 ° C, when with polka dots turn off the heat, put on a pot of chopped chocolate without stirring.
When the chocolate is melting mess with a silicone spoon.
To melt the chocolate evenly if it has cooled, take again the bath, just as above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water can not be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock with ice water, because chocolate is in a different temperature, the background becomes colder, the temperature is uneven.
Second option is to melt half the chocolate, then add the other half mix well.
Third option is to pour the melted and hot chocolate on a marble stone with a spatula and go pulling and cooling until the right temperature.
For the right temperature of the chocolate without the thermometer just put a little chocolate beneath the lower lip and feel that not.

   
 
Note:

In the first place the pan semisweet chocolate and over milk chocolate.

Mode Mount the Easter egg cake:

Lining the shape of the Easter egg through a layer of chocolate, taking the refrigerator upside down on aluminum foil, i.e. the inside face down, having first removed the excess chocolate from the edges of the form to leave 2'minutos.
Go back and do the second layer of chocolate, repeat the same procedure. There are two layers of chocolate.
When the shape of the egg is ready, place in the side thin strips of cake underneath too, if you stay slit stick small pieces, water with a little syrup, spread with the fingertips, as was chuverinho.
Place a thin layer of coconut cream all around the inside of the way, to make place another layer of cake.
Make several layers until finished, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to be securely held, leave in the fridge for two (2) hours, until very firm.
You realize that is half of a Easter egg, which lies at the center of the cake.

Serve mode:

Take the egg shape, place on a rectangular cake chocolate garnish around with colored crystal sugar.
Decorate egg over a red or golden ribbon with lace, or make very colorful decoration.
For decorative use your creativity.

To the Easter egg cake are used two layers of chocolate, a maximum of three.

Note:
You can make the Easter egg cake with the lowest egg.
Divide the egg in half or quarter of the revenue, ie, can make a small egg pound semisweet chocolate and 250 grams. of milk chocolate.
Make the Easter egg according to your taste.