Mar

29

{ easter baking }

By Brit

It was so much fun to try out some new Easter treats like these cakes baked in eggshells.

{ Egg Cakes }

100g butter, at room temperature
100g white sugar
8 eggs (medium or large, shells only), 3 for the batter
100g all-purpose flour
1 tsp baking powder
~2 tbsp eggnog
1 tbsp cacao powder
~2 tbsp milk
sunflower oil for greasing the eggs
aluminium foil

{1} Poke a tiny whole in the bottom side of the egg by using a needle or an egg poker. Carefully enlarge the hole using a pointy knife, make sure to only break small pieces of the egg shell to better control the size of the hole, about 1cm (or .5″) would be perfect. Turn the eggs upside down and empty them in a small bowl, some of the egg white/yolk will be used later for the cake batter. If the yolk and egg white refuse to come out, take a wooden skewer and poke inside the egg.

{2} Clean the shells in cold water and prepare a bowl with salt water (dissolve 100g of salt in about 1l of water), fully immerse the egg shell, make sure there’s no air trapped inside. Remove them after about half an hour, rinse them under cold water and let them dry on a paper towel, with the hole pointing down. Meanwhile preheat the oven to 180°C (~355°F).

{3} Baking prep: A muffin tray works great, use little pieces of aluminum foil to form rings, which will help the eggs to stand upright during the filling and baking process.

{4} In a large bowl beat the soft butter together with the sugar until the sugar has dissolved, then add three eggs. Beat well until the batter gets a creamy consistency, then add the flour together with the baking powder. Whisk until evenly combined.

{5} Divide the batter into two separate bowls. Add the eggnog to one, the cacao powder together with the milk to the other bowl. If the batter seems too dense, you may want to add some more eggnog (for the yellowish batter) or a bit more milk (for the brown batter).

{6} Drizzle about 1 teaspoon of sunflower oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. Use a piping bag with a small nozzle to fill the eggs. If you want bicolored cake eggs, start with one batter and finish with the second batter. Fill the eggs up to half and two thirds full, better add a bit more to get complete eggs. Even if the batter escapes through the holes, you can easily remove the excessive parts after they’re cooled down.

{7} Bake for 20 to 25 minutes. A wooden skewer should come out clean, if the cake eggs are done. Remove from the oven and let cool down completely before cracking them open and peeling off the shell.

inspired by an old German tradition, recipe by deliciousdays

 

 { Easter Bunnies }

2 cups (250 g) all-purpose flour
pinch of salt
½ cup (100 g) chilled butter, cut into pieces
½ cup (70 g) sugar
1 egg
grated zest of ½ lemon

{1} In a bowl whisk the flour with the salt.

{2} Cut the butter into pieces, add sugar, lemon zest and egg and work together. At the beginning the mixture looks like breadcrumbs but it becomes smoother while working with your hands.

{3} Put the dough in a plastic wrap and chill it for at least an hour.

{4} Preheat oven to 350 degrees F (180 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

{5} On a lightly floured surface roll out the dough, using a Easter cookie cutter and cut out the dough.

{6} Bake for about 12 minutes, or until cookies are lightly browned. Cool on a wire rack.

*** Happy Easter Baking ***

5 Responses so far

Ach da freue ich mich aber! Das erinnert mich an meine Kindheit im Saarland. Meine Oma hat zu Ostern immer Bisquiteier in der Eierschale gebacken, sie sagte, dass wäre eine altes Rezept aus Frankreich. Ich hatte das ganz vergessen. Danke für die schöne Überraschung aus meiner Kindheit.

So sorry I only saw this egg cakes today, after Easter.
But I’m saving this recipe, must try soon.
Hugs
Tereza

Will definitely try this…. Love the idea of using natrual bakeware
Thank you so much for the detailed reciepe.

Bonjour
Ton blog est très appétissant !!!
J’aime beaucoup l’ambiance et les photos
Bises
Florence

Ils me font toujours aussi envie! Il va falloir que je me lance à en faire 😉

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