Loose Easter cake with cocoa and protein cream – Easter menu
Ingredients
Sponge cake
- 6 eggs
- 150 g sugar
- 80 g flour
- 80 g cornflour
- 50 g cocoa powder
Egg white cream
- 4 egg whites
- 200 g sugar
- vanilla, to taste
- citric acid, to taste
- 150 g blueberries
- chocolate bunnies, for topping
Utensils
- bowl
- hand mixer
- baking dish
- pot
- spatula
Instructions
Prepare the sponge cake
- Mix the eggs until fluffy.
- Drip in the sugar.
- Mix the flour with the cornstarch and cocoa.
- Add to the egg mixture and carefully fold in.
- Pour the sponge cake into a baking tin and bake at 200 for 35 minutes Bake until smooth.
- Let the sponge cake cool on a wire rack.
- Cut the sponge cake in half horizontally.
- Place the bottom layer in the tin or on a large plate and line the edges of the cake.
Prepare the egg white cream
- Set up a water bath .
- Beat the egg whites with the sugar, vanilla and citric acid on low speed for 1 minute.
- Place the egg whites in the water bath and beat for another 15 minutes.
- Remove the egg whites from the water bath and allow to cool, continuing to beat until the cream cools down.
put the cake together
- Spread the egg white cream on the lower sponge cake and top with blueberries.
- Place the second sponge cake on top of the cream and top with the remaining egg white cream enough, including the edges of the cake.
- Top the Easter cake with blueberries and chocolate bunnies and serve chilled.
Prepare the Easter cake the night before and leave it overnight so that the egg white cream cools down better. The egg whites for the egg white cream must be whipped without interruption, as the egg whites quickly become unstable.
