Mini Egg white chocolate cake recipe

Mini Egg white chocolate cake recipe

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Wow everyone this Easter with this amazing white chocolate layered cake, covered in pastel Cadbury Mini Eggs.

The ingredient of Mini Egg white chocolate cake recipe

  1. 250g butter, chopped
  2. 180g white chocolate, chopped
  3. 315g (1 1/2 cups) caster sugar
  4. 250ml (1 cup) milk
  5. 2 eggs
  6. 3 tsp finely grated orange or lemon zest
  7. 225g (1 1/2 cups) plain flour
  8. 75g (1/2 cup) self-raising flour
  9. 360g white chocolate, chopped
  10. 300ml thickened cream
  11. 800g chocolate Mini Eggs

The instruction how to make Mini Egg white chocolate cake recipe

  1. Preheat the oven to 150C/130C fan forced. Grease a 20cm cake pan and line the base and side with baking paper.
  2. Place the butter, chocolate, sugar and milk in a saucepan and stir over medium-low heat until the butter and chocolate have melted and the sugar has dissolved. Transfer mixture to a large bowl and set aside for 5 minutes to cool slightly.
  3. Use a balloon whisk to whisk the eggs and zest into the chocolate mixture. Sift the flours over the mixture and use the whisk to gently fold through. Pour mixture into the prepared pan and bake for 1 hour 45 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with a sheet of foil for the last 30 minutes of baking.
  4. Cool in the pan for 30 minutes, then turn out onto a wire rack. Quickly invert the cake so it is top-side up. Set aside to cool completely.
  5. For the cake topping, combine the chocolate and cream in a heatproof bowl and place over a saucepan of simmering water (dont let the base of the bowl touch the water). Heat, stirring occasionally, for 3-5 minutes or until the chocolate is almost melted. Remove from the heat and set aside for 5 minutes or until the chocolate has completely melted. Stir to combine.
  6. Place chocolate mixture in the fridge for 1 u2013 1.5 hours, stirring occasionally, or until the mixture is cold and has the consistency of custard. Use electric beaters to beat until mixture resembles softly whipped cream (dont overbeat as it may curdle).
  7. Use a serrated knife to cut the cake in half horizontally. Place the base on a serving plate. Spread with 1/3 cup of the topping mixture. Replace top and spread all over with remaining topping. Arrange Mini Eggs all over the cake. Serve immediately (see tip).

Nutritions of Mini Egg white chocolate cake recipe

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calories: https://schema.org
calories: NutritionInformation

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