Easter Eggs

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.

EASTER EGGS
ABOUT 18 EGGS

BUTTER CREAM:
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.


DECORATION:
DESSICATED COCONUT
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.

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