Easter cakes with chocolate icing will perfectly harmonize on the table with traditional Easter cakes with protein cream, and children will definitely want to try each one.
Cooking time 1 hour 50 minutes
Eggs 4 pcs
Wheat flour 3 stack.
Sugar 200 g
Cream 35% fat. 180 ml
Butter 100 g
Yeast 50 g
Vanillin 1/2 tsp
Salt 1/2 tsp
Cream 35% fat. (for glaze) 30 g
Cocoa powder (for glaze) 70 g
Butter (for glaze) 50 g
Sugar (for icing) 2 tbsp. l.
To prepare the dough: Heat the cream and dilute the yeast in it, add 1 cup flour and put in a warm place.
Beat eggs with sugar and vanilla with a mixer until smooth.
Add oil, salt. Mix everything thoroughly. Add to the dough to taste (nuts, raisins, dried apricots, prunes, candied fruits). When the dough comes up, pour in the egg mixture and add the remaining flour. Knead the dough and leave for a couple of hours until it doubles in volume. Knead the dough again and leave to rest.
Transfer the dough to molds.
Bake in the oven for 40-50 minutes at 180-200 degrees C.
Add cocoa to the cream. Melt the butter and pour into the cocoa mixture, add sugar and evaporate the excess liquid, let the glaze thicken a little. Decorate ready-made and cooled Easter cakes with chocolate icing on top. Sprinkle with pastry confetti.
These small Easter cakes will look charming on your table, you can take them with you as a treat in a wicker basket with Easter eggs. Children will be delighted that everyone has their own personalized cake.
Bon appetit! Happy holiday to you!