Easter Cake Tray
Ingredients for Easter Cake Tray
| Ingredient | Quantity | How |
|---|---|---|
| Egg whites | 6 | from large eggs |
| Almonds | 400 g | grated |
| Sugar | 400 g | |
| Egg yolks | 6 | |
| Cream | 1.5 dl | |
| Icing sugar | 150 g | or sugar |
| Vanilla sugar | 1 tsp | |
| Butter | 150-200 g | room temperature, cubed |
| Dark chocolate | 200 g | at least 70% |
| Butter | 1 tbsp |
Method for Easter Cake Tray
Step 1
Whisk 6 egg whites until stiff. Mix 400 g almonds and 400 g sugar; fold into egg whites to form a firm batter.
Step 2
Line a 30x40 cm tray with parchment; brush with melted butter. Spread batter evenly. Bake at 180°C for about 20 mins.
Step 3
Cool base on a rack.
Step 4
Combine 6 egg yolks, 1.5 dl cream, 150 g icing sugar, and 1 tsp vanilla sugar. Heat over medium, whisking until thickened. Cool to around 40°C, then blend in cubed butter. Adjust cream consistency if needed. Once base is cool, spread filling evenly. Chill.
Step 5
Melt 200 g dark chocolate with 1 tbsp butter in a water bath. Spread thinly over the cake with a knife.
Step 6
Cut into pieces. If stacking, use paper layers. Store at cool temperature or freeze. Thaws quickly, becoming a potential Easter favorite.
Notes:
Store in the fridge or freeze. Thaws quickly, making it a convenient treat.