We haven't bought any Easter chocolate this year - not even a single easter egg or bunny. For the first time in decades, we decided to do things differently. Instead, we're baking a homemade German cake, decorating for Easter, and creating our own traditions in a simpler way.
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OUR POTTERY IS FROM BURLEIGH:
www.burleigh.co.ukROYAL COPENHAGEN:
www.royalcopenhagen.com/en-gb_____
RECIPE CAKE:
Ingredients for the base
80 sugar
80g butter
5 eggs
1 teaspoon vanilla sugar (make it yourself by putting sugar in a jar and add a 1 or two vanilla pods; let it infuse for a couple of days and then you can keep topping it up with sugar and reuse it!)
200g ground hazelnuts
2 teaspoons baking powder
100g grated chocolate
For the topping
500ml whipping cream (plus a bit of whipping cream for the piping)
1 teaspoon sugar
1 tin of pears
Advocaat
Method
Separate the eggs. Mix the sugar, vanilla sugar and egg yolks well. Mix the baking powder with the ground hazelnuts and add into the sugar-egg-mixture. Add the soft butter and grated chocolate. Mix well. Whip the five egg whites until stiff, then gently fold them into the batter.
Pour the batter into a greased springform pan and bake in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for about 60 minutes.
Once the base has cooled down, whip the cream with the sugar and spread parts of it onto the base using a cake ring. Then add the pears on top. Spread the rest of the cream evenly. Put the cake into the fridge for about 2 hours. Remove the ring and add some piping around the edge. Finally pour some advocaat on top until you have a lovely yellow top. Let it cool for another hour and then enjoy!!
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CONTENTS OF THIS VIDEO:
0:00 - No chocolate this Easter?
0:09 - Starting a German cake
0:56 Why we stopped buying chocolate
1:26 Colouring Easter eggs
4:21 Decorating for Easter
8:24 Finishing the German cake
13:52 Easter table and final thoughts
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