Easter Egg Cake With Tips - Rectified
Ingredients:
Chocolate Loaf of Bread:
2 cups special sifted wheat flour
1 glass of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder
Chocolate:
2 pounds of half-bitter chocolate, chopped or grated
1 kilo of chocolate in minced or grated milk
Form:
1 pound Easter egg shape
Prestige cream:
500 ml of cow's milk, can use the long life
100 grs. Grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of sour cream without the whey
Add only after the cream ready, off the fire
Way of preparing:
Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer turned on, glue the water alternating with the wheat flour slowly and slowly, add the chocolate to the spoonfuls, after being thoroughly mixed, turn off the mixer.
Add the yeast, stir rapidly. With a spoon.
After turning off the mixer, add the egg whites, mixing the dough underneath, slowly.
Another way to do this is to add the dough slowly in the egg whites, mix well with a spatula, until it is a fluffy mass, and full of air bubbles.
Bring to bake in unheated oven medium 180 º C, in a large rectangular baking dish, or in two small baking sheets.
The dough should be very thin, or cut into three thin layers, one-half centimeter each.
If you want to tune with a roll.
How to prepare the cream:
Make the cream by mixing all the ingredients, except the cream that adds only after ready, out of the fire, let it cool before using.
How to Prepare the Chocolate:
The pan to melt the chocolate has to be very dry.
You can not get steam in the chocolate that does not harden and is soft sticky.
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towels so that there is no cotton residue.
Melting the chocolate in the water bath is easier, and you can also reuse the leftovers from other chocolates, the same does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is lukewarm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the bain-marie, likewise above.
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir on all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
Assembling the Easter Egg Cake:
Line the shape of the Easter egg with a layer of chocolate, bring the refrigerator on covered aluminum paper, turned in from the inside down, before having taken the excess chocolate from the edges of the form leave 2'minutes.
Put the second layer of chocolate, repeat the same operation.
When the shape of the egg is ready, put thin strips of cake on the sides, underneath it too, if it cracks in small pieces, water with a little syrup, spreading it with the tips of the fingers (like gloves).
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To serve remove the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.
To make the Easter egg cake two layers of chocolate are used, at most three.
Note:
When melting the chocolate in the microwave, do not use glass, (refractory), it gets very hot.
Use plastic bowl.
In the pan where the chocolate is to melt, first put the bittersweet chocolate and top it with the milk chocolate.
Ingredients:
Chocolate Loaf of Bread:
2 cups special sifted wheat flour
1 glass of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder
Chocolate:
2 pounds of half-bitter chocolate, chopped or grated
1 kilo of chocolate in minced or grated milk
Form:
1 pound Easter egg shape
Prestige cream:
500 ml of cow's milk, can use the long life
100 grs. Grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of sour cream without the whey
Add only after the cream ready, off the fire
Way of preparing:
Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer turned on, glue the water alternating with the wheat flour slowly and slowly, add the chocolate to the spoonfuls, after being thoroughly mixed, turn off the mixer.
Add the yeast, stir rapidly. With a spoon.
After turning off the mixer, add the egg whites, mixing the dough underneath, slowly.
Another way to do this is to add the dough slowly in the egg whites, mix well with a spatula, until it is a fluffy mass, and full of air bubbles.
Bring to bake in unheated oven medium 180 º C, in a large rectangular baking dish, or in two small baking sheets.
The dough should be very thin, or cut into three thin layers, one-half centimeter each.
If you want to tune with a roll.
How to prepare the cream:
Make the cream by mixing all the ingredients, except the cream that adds only after ready, out of the fire, let it cool before using.
How to Prepare the Chocolate:
The pan to melt the chocolate has to be very dry.
You can not get steam in the chocolate that does not harden and is soft sticky.
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towels so that there is no cotton residue.
Melting the chocolate in the water bath is easier, and you can also reuse the leftovers from other chocolates, the same does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is lukewarm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the bain-marie, likewise above.
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir on all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
Assembling the Easter Egg Cake:
Line the shape of the Easter egg with a layer of chocolate, bring the refrigerator on covered aluminum paper, turned in from the inside down, before having taken the excess chocolate from the edges of the form leave 2'minutes.
Put the second layer of chocolate, repeat the same operation.
When the shape of the egg is ready, put thin strips of cake on the sides, underneath it too, if it cracks in small pieces, water with a little syrup, spreading it with the tips of the fingers (like gloves).
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To serve remove the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.
To make the Easter egg cake two layers of chocolate are used, at most three.
Note:
When melting the chocolate in the microwave, do not use glass, (refractory), it gets very hot.
Use plastic bowl.
In the pan where the chocolate is to melt, first put the bittersweet chocolate and top it with the milk chocolate.
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