The Easter nest cake with condensed milk, is a delicious and soft cocoa ring cake, topped with a nest made from Mikado sticks and lots of sugar eggs in the center.

A quick and easy ring cake that has condensed milk in the dough (so it avoids adding other sugars) suitable for those who do not have much time to dedicate to desserts or are not familiar with more complex ones like doves and Venetian cakes, but still love to prepare something with their own hands.

A dessert that will delight children and adults because it is beautiful to see and even better to eat.

To make it best, I recommend preparing the ring cake in the morning or even the day before and the final decoration the next day.

Grab two bowls and electric whisks and prepare your Easter nest cake with me.

READ TIPS AND SUBSTITUTIONS AT THE END OF THE RECIPE

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EASTER NEST CAKE

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

265.78 Kcal

calories per serving

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Energy 265.78 (Kcal)
Carbohydrates 34.27 (g) of which sugars 20.62 (g)
Proteins 5.96 (g)
Fat 12.73 (g) of which saturated 6.01 (g)of which unsaturated 4.67 (g)
Fibers 2.59 (g)
Sodium 49.63 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/3 cups type 1 flour (or 00)
1/2 cup unsweetened cocoa powder
5/8 cup condensed milk
2/3 cup partially skimmed milk (or whole)
2 tbsp extra virgin olive oil (or another oil of choice)
2 eggs
1 egg yolk
1 tbsp baking powder
3/4 cup chocolate biscuits (Mikado)
7 oz milk chocolate with hazelnuts
3 1/2 oz sugar eggs

Tools

20/22 inch bundt pan

1 Hand whisk
1 Bundt pan
2 Bowls

Steps

Preheat the oven to 350°F

– Sift the dry ingredients into a bowl (flour, cocoa, and baking powder) and mix.
– In the other bowl, pour in the eggs, yolk, condensed milk, and milk, stir briefly, then add the oil.
– Add the dry ingredients to the liquids, mix well, then pour the batter into the greased and floured mold. Bake for 30/35 minutes, checking with a toothpick. Then remove from the oven, unmold, and let it cool.
– Coarsely break the Mikado sticks and set aside. Melt the chocolate in a bain-marie and then pour it over the surface of the ring cake after about 5 minutes.
– Decorate the ring cake’s surface with the sticks and when the chocolate is completely hardened, decorate the center with the sugar eggs.