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🍰 Chocolate Easter Cake

1095 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 200 g
• Salt pinch
• Egg liqueur 160 ml
• Sunflower oil 80 ml
• Wheat flour, Type 405 300 g
• Cornstarch 50 g
• Cocoa powder 50 g
• Baking powder 3 tbsp
• Quark, low-fat 500 g
• Icing sugar 80 g
• Vanilla extract 1 tsp
• Heavy cream 600 g
• San-apart 11 tsp
• Macadamia in chocolate 150 g
• Strawberry jam 60 g
• Coating chocolate, dark 50 g
• Chocolate eggs 100 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. 2. Line two 20-centimeter baking rings with baking paper.
3. 3. Beat the room-temperature eggs with the sugar and a pinch of salt for about 10 minutes until creamy.
4. 4. Stir in the egg liqueur and oil briefly into the egg mixture.
5. 5. Mix the dry ingredients and sift them over the mixture.
6. 6. Gently fold the dry ingredients into the mixture using a whisk.
7. 7. Evenly distribute the mixture onto the two baking rings.
8. 8. Smooth the surface of the cake layers.
9. 9. Bake the layers in the preheated oven for about 25 minutes.
10. 10. Check if the layers are fully baked using a skewer test.
11. 11. Ensure that all ingredients for the cream are cold.
12. 12. Mix the quark with powdered sugar and vanilla extract.
13. 13. Slowly pour in the cream.
14. 14. Whip the mixture stiffly using San-apart.
15. 15. Place the finished cream in the refrigerator for a short time.
16. 16. Carefully remove the cooled cake layers from the rings.
17. 17. Slice each cake layer horizontally once.
18. 18. Roughly chop the macadamia nuts.
19. 19. Place one cake layer on a plate.
20. 20. Spread the layer with a tablespoon of jam.
21. 21. Place a cake ring around the layer.
22. 22. Evenly spread about a quarter of the cream on top.
23. 23. Sprinkle one-third of the macadamia nuts over it.
24. 24. Gently place the next cake layer on top.
25. 25. Press the layer down slightly.
26. 26. Spread this layer with jam as well.
27. 27. Spread cream on top again.
28. 28. Sprinkle the remaining macadamia nuts on top.
29. 29. Place the final cake layer on top.
30. 30. Remove the cake ring.
31. 31. Smooth the top and sides of the cake.
32. 32. Use a spatula to create a pattern on the sides if desired.
33. 33. Grate the couverture or shave chocolate curls using a vegetable peeler.
34. 34. Sprinkle the top of the cake with the chocolate curls.
35. 35. Fill the remaining cream into a piping bag fitted with a fine star nozzle.
36. 36. Pipe 8 small nests onto the cake.
37. 37. Place the chocolate eggs into the nests.
38. 38. Chill the cake until serving.
39. 39. Store the cake airtight in the refrigerator for up to 2 days.

Nutrition per serving

• kcal: 1095
• Protein: 17 g · Fett/Fat: 65 g · Carbs: 96 g