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Cake with advanced Easter eggs: the recipe – Italian Cuisine


With the advanced egg chocolate you can prepare a tasty cake, which can be made in different variations. Here is the recipe for a super delicious recycling kitchen

Chocolate at Easter is never enough, but in the following days, the leftovers from the eggs donated to children are often discovered in the pantry. To not waste anything and prepare a delicious sweet and different from the usual, you can try to make one cake with Easter eggs. Here is the recipe.

The ingredients for the cake with Easter eggs

To prepare this dessert you will need them 200 grams of flour, about 100 grams of sugar (it is necessary to slightly increase the dose if you use dark chocolate, reduce it if you use the milk chocolate), the seeds of a berry of vanilla, four eggs, 300 grams of chocolate, a sachet of baking powder, a glass of milk vaccine or vegetable, cinnamon and icing sugar. You will also need some butter and flour for the mold.

How to prepare the cake

The first thing to do for the cake with Easter eggs is melt the chocolate: chop it and place it in a bowl, adding a finger of milk and melt in the microwave or in a bain-marie. Once ready, keep the chocolate aside e whisk the eggs with the sugar until the mixture is swollen, clear and fluffy. At this point gradually add the sifted flour, the seeds of the vanilla bean, the yeast, the cinnamon, the rest of the milk and the melted chocolate. Mix the ingredients together well until the dough is smooth and very fragrant. At this point carefully grease and flour a mold not too big and pour the mixture with Easter eggs. Put the pan in a preheated oven at 180 degrees for about 40 minutes: the "toothpick test" will be the foolproof method to verify that your cake is actually cooked. But resist the temptation to taste it and let it cool. Sprinkle with icing sugar is the last step to have a perfect Easter egg cake.

Alternative versions

To vary, you can try these two versions for adults: add a cup of coffee expressed reducing the amount of milk, or, alternatively, some rum or your favorite liqueur. If you want to serve the cake with Easter eggs like dessert, accompany it with the fresh cream, of Greek yogurt with honey and almonds or a coulis of red fruits. With such a recipe, perhaps, you will want to advance the chocolate on purpose.

Recipe Sweet and sour almonds and soft cake – Italian Cuisine


  • 500 g peeled almonds
  • 500 g dry white wine
  • 350 g sugar
  • 250 g dry red wine
  • 50 g cooked must
  • 30 g honey
  • 200 g almond flour
  • 150 g sugar
  • 6 pcs eggs
  • 1 pc lemon
  • salt

For the recipe of sweet and sour almonds and soft cake, place the almonds on a baking sheet lined with baking paper and toast them at 160 ° C for 10 minutes. Take them out of the oven and cook them in a large pan with the sugar, white and red wine, cooked must and honey for about 2 hours and 10 minutes, until the liquid has become a thick cream.
For the soft cake: Whip the egg yolks with 100 g of sugar and a pinch of salt, until they become light colored. Mix the lemon juice and the almond flour, stirring constantly. Beat the egg whites until stiff and, when they start to foam, add 50 g of sugar to rain, continuing to whip them until you get a firm foam. Gently stir in the foam into the mixture of egg yolks and sugar. Transfer the mixture to a round baking pan and bake at 160 ° C for 40 minutes. Take the cake out of the oven and let it cool. Serve in cubes with sweet and sour almonds.

or how to make a biscuit cake – Italian Cuisine


With this recipe we transform the famous American biscuits with chocolate chips into a soft cake with hazelnut heart

Do you know i American Cookies? Those round butter cookies, crunchy on the outside and soft in the center with lots of chocolate chips?
Well, now imagine a huge biscuit like these, filled with hazelnut cream.
Practically a tart made with the same mixture as an American cookie.
Here is a dessert to which you can hardly say no. A treat for adults and children.

A biscuit that becomes tart

There cookie tart it is easy to prepare because the dough is more or less that of a simple one shortcrust.
You can make it white with chocolate drops, or with cocoa, and you can stuff it with hazelnut cream or even with a pistachio or almond cream.

The cookie tart recipe

First prepare the dough by mixing in a planetary or by hand 300 g of 00 flour, a teaspoon of yeast, 120 g of sugar and 120 g of cold butter.
Then add 2 eggs and 50 g of dark chocolate chips.
Make a smooth and homogeneous ball and wrap it in plastic wrap to let it rest in the refrigerator for at least 30 minutes.
Then divide the dough into two parts and roll them out with a rolling pin.
Cover one side with a round mold of 23 cm of buttered and floured diameter or a square mold 20 for 20.
Fill the base with plenty hazelnut cream and cover with the rest.
Close the ends well and bake at 180 degrees for 20 minutes at most.
The tart should remain soft, just like American cookies, so even if it seems little cooked on the surface, don't go beyond 20 minutes.
Allow it to cool well before serving decorated with icing sugar.

Cocoa version

We have said that the shortcrust of this tart can be white or even cocoa.
If you want it completely black, replace 50 g of flour with 50 of bitter cocoa and obviously also in this version keep the drops that can become white chocolate for the occasion.

Browse the tutorial for some preparation tips and more variation!