A Cake That’s as Fun to Make as It Is to Eat
This dessert combines classic baking techniques with a playful twist, thanks to the addition of chopped chocolate eggs that burst with flavor and texture. From the fluffy hazelnut sponge to the velvety mascarpone cream, every component of this cake is designed to wow.
Ingredients:
For the Sponge Cake:
• 6 medium eggs
• 230 g sugar
• 1 pinch of salt
• 150 g wheat flour (type 405)
• 2 tbsp baking cocoa
• 70 g ground hazelnuts
For the Cream Filling:
• 100 g chocolate eggs (bonbons), finely chopped
• 500 g mascarpone
• 250 g cream (liquid)
• 2 tbsp sugar
• 1 tbsp vanilla extract
For the Topping:
• 250 g cream
• 350 g chocolate eggs (for decoration or additional filling)
