Easter nest Recipe | Food From Portugal

Jump to Recipe Jump to Video

Easter has arrived, time to gather the whole family and enjoy the good and traditional Portuguese food! Offer to all your family this spectacular Easter nest, has an excellent presentation and is very delicious! Good Easter!

INGREDIENTS FOR EASTER NEST

Here you'll find all the ingredients needed to make this recipe:

● All-purpose flour
● Granulated sugar
● Lemon zest
● Vanilla extract
● Natural yogurt
● Liquid caramel
● Eggs
● Baking powder
● Dark chocolate
● Whipping cream
● Margarine
● Sugared almonds
● Chocolate shavings

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE EASTER NEST

For the cake: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
Beat the egg yolks, sugar and the lemon zest until a creamy mixture. Add the vanilla extract, liquid caramel, yogurt and mix for 3 to 4 minutes until well incorporated. Add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture. Finally, fold gently the whipped egg whites with a spatula. Pour the mixture into the prepared pan and bake about 25 to 30 minutes. When the cake is cooked, remove from oven, unmold onto a plate and set aside.
For the topping: In a bowl, place the chocolate broken into pieces together with the margarine and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture. Pour the cream and mix well. Pour the chocolate cream over the cake and garnish with chocolate shavings. Garnish with sugared almonds and serve.

Easter nest

5.00 from 3 reviews

PRINT RECIPE

Category:Cakes, Chocolate, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 14 slices

Prep Time:30 m

Cook Time:25 m

Total Time:55 m

Ingredients

For the cake:

150 grams (1 cup) all-purpose flour
100 grams (1/2 cup) granulated sugar
Zest of one lemon
1 teaspoon vanilla extract
125 grams (4 1/2 ounces) natural yogurt
1 tablespoon liquid caramel
4 eggs
1 teaspoon baking powder

For the topping:

200 grams (7 ounces) dark chocolate
150 ml (1/3 pint (157ml)) whipping cream
1 tablespoon margarine
Sugared almonds
Chocolate shavings

Directions

For the cake:
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
In an electric mixer, beat on medium speed the egg yolks, sugar and the lemon zest until a creamy mixture. Add the vanilla extract, liquid caramel, yogurt and mix for 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture. Finally, fold gently the whipped egg whites with a spatula.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
When the cake is cooked, remove from oven, unmold onto a plate and set aside.
For the topping:
In a bowl, place the chocolate broken into pieces together with the margarine and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture. Pour the cream and mix well.
Pour the chocolate cream over the cake and garnish with chocolate shavings. Garnish with sugared almonds and serve.