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. I found out that I also had marzipan and sprinkles in my cupboards. The result: Easter eggs in the best tree log or rum ball style.
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 and place them in the fridge until they are firm, about 1-2 hours.
200 G 62% ALMOND MARZIPAN
20-30 G ICING SUGAR
75 G OF DARK CHOCOLATE
SPRINKLES IN MANY COLOURS
Knead the marcipan with icing sugar until it’s a smooth dough which is easy to work with and without being too sticky (but without over kneading it).
Roll it out thin on a table sprinkled with a little icing sugar and cover the surface of the eggs with the marzipan.
Melt the chocolate and the dip bottom of the eggs, so the chocolate covers just above the edge of the marzipan.
If you want easier rum ball version, just roll the eggs in dessicated coconut or sprinkles, as soon as they are shaped.
Put the eggs in the fridge for a couple of hours.
Enjoy them … as slowly as possible.