Easter cake

For the shaking dough:

200 g butter or margarine

200 g wheat flour

30 g cocoa powder

3 teaspoons of baking powder

200 g sugar

4 eggs

100 g dark grated chocolate

 

For the topping:

6 white gelatine sheets

3 egg yolks

150 g sugar

1 tablespoon cocoa powder

150 ml cognac

150 ml milk

400 g whipped cream

 

For garnishing and decorating:

chocolate eggs

200 g whipped cream

1 pck. vanillin sugar

Green food colouring

 

1. For the dough, melt butter or margarine and let it cool Mix flour with cocoa and baking powder, sieve into a sealable bowl (about 3 l) and mix with sugar. Add eggs and liquid butter or margarine and close the lid tightly. Shake the bowl vigorously several times (15-30 seconds in total) so that all ingredients are well mixed.
2. Add grated chocolate and stir everything again carefully with a whisk or stirring spoon, so that dry ingredients from the rim are stirred in
3. Place the dough on a baking tray (30 × 40 cm, greased) and smooth it down. Push the baking tray into the preheated oven. Top/bottom heat: about 180° C; hot air: about 160° C; baking time: about 20 minutes.
4. Place the baking tray on a cake rack and let the cake cool down on it
5. Soak the gelatine for the topping according to the package instructions. Place the egg yolks with sugar, cocoa, cognac and milk in a bowl and beat in a hot water bath for about 5 minutes until thick and frothy. Squeeze the gelatine and dissolve in the warm egg yolk mixture while stirring. Allow the mixture to cool slightly while stirring and then refrigerate.
6. When the mixture has cooled down, stir it again. Whip the cream until stiff and fold in. Smooth the cream on the cake, pull up the tops with a teaspoon and refrigerate the cake for 1-2 hours.
7. To decorate, whip the cream with vanilla sugar and some food colouring until stiff and fill into a piping bag. Decorate Easter nests and lay the Easter eggs on top.