Easter Egg Cake

Easter Egg Cake

ingredients:

Mass of sponge cake Chocolate:

2 cups sifted flour special
1 cup of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 egg whites eggs in snow
3 tablespoons margarine
1 tablespoon baking powder soup powder

Chocolate:

2 kilos of chopped semisweet chocolate or grated
1 kilo of chocolate milk chopped or grated

Form:

1 form of simple Easter egg 1 kilo

Special Cream Coco:

500 ml of cow's milk, may use long life
100 g. grated dried coconut
1 can of condensed milk
3 tablespoons potato starch or cornstarch soup
1 teaspoon vanilla soup
1 cup sour cream tea without serum
add only after the ready cream, off fire


How to prepare the sponge cake:

Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the connected mixer go pasting water alternating with the flour gradually add the chocolate the spoonfuls, 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 to pour the dough slowly in egg whites, mix well with a spatula until it is a fluffy mass, and full of air bubbles.
Take to roast in a large rectangular baking dish, or two small.
Oven preheated medium 180º C.
The dough should be very thin, or cut into three very thin layers of half a centimeter each.

Mode Prepare the cream:

Make the cream by mixing all the ingredients, except the sour cream that adds only after ready, off the heat, let it cool before using.

How to prepare the Chocolate:

The pot to melt the chocolate has to be really dry.
You can not get steam, or a drop of water in the chocolate does not harden and is sticky.
There can Larval plastic forms of chocolate, go almond oil with a cotton swab, then remove with paper towel to not get waste cotton.
Melt the chocolate in a double boiler, remove the pan dry down with a towel, not to run the risk of unpleasant surprises.

To reuse the bath of chocolate leftovers that already went to the refrigerator, place the other piece of chocolate that has not been melted the same proportion.
In the microwave it does not happen the same as burning the chocolate.
The water bath should not boil, the temperature is warm, when with balls off the fire, put the pot of chopped chocolate without stirring.
When the chocolate is melted stir with a wooden spoon to melt the same, if the chocolate has cooled, take again to the bath in the same manner above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water may be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock of ice water, because chocolate is at a different temperature, background is colder, the temperature is uneven.
Ideally season (cool) chocolate on a cold stone., Stir, stir with a spatula until cool.
 
Note:
In very dry pan, first put the semisweet chocolate and over milk chocolate.

Mode Mount the Easter Egg Cake:

Line the shape of Easter egg passing a layer of melted chocolate, take the capsized refrigerator (facing the inside down) on aluminum foil, having first removed the excess chocolate from the edges of the form let 2'minutos.
Place the second layer of chocolate, repeat the same procedure, taking care to make the thicker side.
When the shape of the egg is ready, place the side thin strips of cake underneath too, if getting slit stick small pieces, moisten with a little syrup, spread with the fingertips, as was shower head, always wearing gloves.
Place a thin layer of coconut cream all around the inside of the medium, reinsert another cake layer.
Make several layers until the end, 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 stay tight.
Leave in the fridge for two (2) hours, until very firm.
To serve remove the egg shape, put on a rectangular cake of chocolate, garnish around with crystal sugar, it can be colored.
Decorate above the egg with a red and gold ribbons with lace, or make very colorful decoration.

Note;

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