Medium difficulty – Preparation 30 minutes – Cooking 50 minutes
Ingredients for 6-8 people
150 g of white flour to taste for the mold | 150 g of sugar | 4 eggs | A sachet of yeast for desserts | 30 g of butter
To decorate: A jar of apricot jelly | 700 g of cover chocolate | 30 ml of rum | 200 g of glaze real | Food coloring in gel water soluble in different colors | 200 gof sugar paste
1. We mount eggs and sugar in a water bath. Off the heat, let’s add the flour, sifted with baking powder, and mix, working gently. We transfer the mixture into one egg-shaped mold, buttered and floured, and cook in a preheated oven at 180 degrees for 30 minutes.
2. Alternatively, cook it in one classic mold, therefore, we cut out the shape of an egg. Let’s fix it cake on a little cardboard cake smaller, let’s move on a grid for desserts and put it all on a platter. We heat the jelly apricots in the microwave or in a water bath and, with the brush, let’s spread it on the cake. dissolve chocolate with rum and pour it on the cake, making it strain well also on the sides. Let’s dry.
3. We divide the glaze into many bowls and we add in each one a dye. With a piping bag, we decorate the surface egg. Let’s color the pasta of orange sugar and we get one strip for the bow: fill the inside
with a little crumpled film, to keep him in shape. Let’s place it on top of the egg and serve.