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VORTEX EASTER EGG NEST

Running time: 2 hours with rest

Difficulty Level: Medium

DOSE: 10 People

INGREDIENTS FOR THE CAKE MARGHERITA

180 grams of powdered sugar,

3 eggs,

4 egg yolks, 50 gr

butter, 75 gr

starch

75 grams of flour,

1 packet of yeast,

1 / 2 vanilla bean.

PROCEDURE FOR THE CAKE MARGHERITA

Melt the butter for a few seconds in the microwave and let cool.

3 Whisk the eggs with the sugar so the mixture will become frothy;

brought in a water bath and stirring then add the yolks one at a time.

Remove from heat, let cool and add the flour, potato flour, baking powder and vanilla;

stir with a wooden spoon from the bottom up for several minutes, incorporating all good ingredients.

Finally add the butter little by little cold, mix well.

Pour the mixture into a greased and floured cake tin and bake for 15 'at about 230 ° C.

Turn out and let cool.

Ingredients for the cream of Nutella:

1 liter of milk,

320 grams of sugar,

9 egg yolks,

60 grams of flour,

1 / 2 vanilla bean,

a pinch of salt,

400 grams of Nutella.

PROCEDURE FOR THE CREAM OF NUTELLA:

Boil milk in a nonstick saucepan, half the sugar, vanilla and a pinch of salt.

Meanwhile in a mixing bowl beat well the yolks with remaining sugar;

then add the sifted flour and mix together.

Add this mixture to boiling milk and stir until the cream will thicken.

Once cool add the Nutella and mix well the mixture.

INGREDIENTS FOR THE INSTALLATION AND FINISH:

2 doses of sponge cake,

a dose of creamy chocolate,

amaretto liqueur, sugar and water for wet,

300 grams of dark chocolate black

150 grams of white chocolate,

sugar flowers.

PROCEDURE FOR THE INSTALLATION AND FINISH:

cut and shaped with a knife the cake in the shape egg, then open it in half horizontally and moisten thoroughly with the wet of amaretto, cream and farcitela then close it again.

still wet the entire surface including the sides.

Melt the chocolate with a spatula and sprinkle on the surface and sides of cake.

Let rest in refrigerator for 30 ', then decorated with tufts of white chocolate in pastry bag softened.

Finish with designs to your liking and sugar flowers.

Let stand the cake for 3 hours in refrigerator before serving and enjoy your meal!

April 6, 2007