Easter Cake

Cream butter with powdered sugar, salt and vanilla sugar. Gradually add the yolks. Soften the couverture or dipping mass and stir in. Beat egg whites with granulated sugar until stiff and fold into butter mixture. Finally, carefully fold in the flour.

Pour the mixture into a cake pan lined with baking parchment and bake in the preheated oven at 200 °C for 10 minutes, then bake at 170 °C for about 1 hour.

In the last quarter of an hour, cover the cake with baking parchment, if necessary, so that it does not become too dark. Allow to cool for approx. 10 minutes after baking. Dust with flour and turn out, let cool covered with the pan.

Then remove baking release paper. If desired, cut cake in half and fill with apricot jam. Cut the cake evenly all around or use a grater (horseradish grater) to round off the top edge of the cake slightly so that the chocolate glaze can drain off well during glazing.

Place the cake on a rack, allow the strained apricot jam to boil down a little and brush the cake all over with it. Pour the prepared glaze generously onto the center of the cake and spread it quickly with the help of a palette (the excess glaze will run off to the sides and thus evenly coat the cake with glaze).

For the glaze, heat all the ingredients (preferably in the oven or microwave) to approx. 45 °C. Stir until smooth and process according to use.

Then decorate the cake as desired with easterly

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