You have to have Easter eggs when Easter is upon us :). But I have not been in the mood for marcipan eggs (I’m not a big fan of marzipan in large quantities) or filled chocolates. Then I realized that I had leftover cakes in the freezer, which I was going to make rum balls with, which resulted in rumball easter eggs.
ABOUT 18 EGGS
50 G BUTTER
120 G ICING SUGAR
2½ TBSP. MILK
Melt the butter and mix it with cocoa, icing sugar and milk to a smooth mixture. Set the cream aside while the rest is made.
RUM BALL DOUGH:
500 G LEFTOVER SPONGE CAKES, LIKE CHOCOLATE CAKE
2½ TBSP. RASPBERRY MARMALADE, THE SEEDS REMOVED
2 TSP. RUM AROMA
Blend the cakes to a fine crumb, mix it together with the buttercream, raspberry marmalade and rum aroma for a mixture you can mold.
Mould the dough into eggs the size of a chicken egg.
SPRINKLES IN MANY COLOURS
Roll the eggs in dessicated coconut or sprinkles.
Place the eggs in the fridge for a couple of hours.
Enjoy them … as slowly as possible.