Go Back
Print
Recipe Image
–
+
servings
Video
Cake filled with chocolate easter eggs
Cake filled with chocolate easter eggs, a recipe with that wonderful Easter feeling. Very easy to make and fun to serve at Easter at tea.
5
from
8
votes
Print Recipe
Save recipe
Go to Collections
Prep Time
10
mins
Cook Time
50
mins
Total Time
1
hr
Course
Cake
Servings
8
slices
Calories
402
kcal
This recipe is:
[recipe_key]
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
cake tin 15 cm
Ingredients
1x
2x
3x
200
grams
butter
room temperature, unsalted
200
grams
sugar
1
teaspoon
vanilla extract
4
eggs
size M
200
grams
flour
pinch
salt
2
teaspoons
baking powder
1
handful
chocolate Easter eggs
choose at your own taste, but make sure to take of the foil
Instructions
Preheat the oven to 190 degrees Celsius (top and bottom heaor 180 degrees (convection oven)
Grease the cake tin with butter and dust with flour. Make sure you shake the excess flour from the cake tin.
Put the butter and sugar in a bowl and mix on high speed for 3 minutes, so that it becomes pale and fluffy.
Add the vanilla extract and eggs one by one, while continuing to mix at high speed.
Turn the mixer off and sift the flour, salt and baking powder over the bowl.
Mix everything on low heat until it is just combined.
Then mix with a spatula the chocolate eggs through the batter.
Pour everything into the cake tin and put it in the oven.
Bake for 50 minutes and check if the cake is done with a skewer.
Leave the cake to rest for 5 minutes and then remove the pan.
Place the cake on a wire rack and allow to cool further.
Heb je dit recept geprobeerd?
Laat het zien
@byAndreaJanssen
of tag
#byAndreajanssen
!