Easter cake

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Products you will need: Any Easter cake or Easter cake. Whole or in pieces, fresh or stale - it doesn’t matter. Softened butter. Corn starch. Salt and vanillin. Sugar. Alcohol - optional. Eggs. Milk.

2. STEP 2

   

   I cut the Easter cake into pieces 1-1.5 cm thick. I put it in the oven to dry. Adjust the temperature and time yourself, you need crackers.

3. STEP 3

   

   For the cream, combine eggs, sugar, salt, vanillin, starch and mix well. Then milk at room temperature. Everyone makes custard differently. Someone pours hot and boiling milk on it. It doesn't matter! Do as you are used to. If, suddenly, the mass turns into flakes, beat it with an immersion blender.

4. STEP 4

   

   Let it cool slightly, add alcohol and butter. Mix well. You should get a tasty, homogeneous cream. When it cools, it will become thicker. I close it in contact and put it in the refrigerator until it cools completely.

5. STEP 5

   

   By this time the crackers are ready. I dried at 120 degrees for about an hour. Let it cool completely.

6. STEP 6

   

   I grind it into crumbs.

7. STEP 7

   

   Combine with cooled cream. Mix well.

8. STEP 8

   

   This is the mass you should get. Soft, moderately moist, stable, not dry.

9. STEP 9

   

   I form cakes of 55 g each.

10. STEP 10

    

    I got 13 pieces.

11. STEP 11

    

    For sprinkling I will use cocoa and 1 tbsp powdered sugar. l. Stir, you can sift if necessary.

12. STEP 12

    

    I coat each piece well.

13. STEP 13

    

    For beauty and taste, I decorate with walnuts.

14. STEP 14

    

    Tender, soft, very aromatic and tasty. If you don’t know what they are from, then no one will guess that it is an Easter egg. Moderately sweet, with a slight alcoholic note. We can safely say that this is a full-fledged cake. I hope you like the recipe and find it useful. Be healthy!!! Have a great mood everyone!