Easter Egg and Cream Bundt Cake:
Post-Easter is always a challenge, especially when I want to quickly get rid of leftover treats scattered around the house.
I can’t start fresh until I’ve cleared everything out (maybe it’s just an excuse :D), so there are two options: either eat them piece by piece or speed things up by throwing them into a soft batter to create a simple yet delicious cake.
While preheating the oven, it’s ready to be baked.
Super soft and fragrant, it’s perfect for breakfast and snack time, and I assure you it will be gone in no time.
- Difficulty: Medium
- Cost: Low
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup cornstarch (or potato starch)
- 3 eggs
- 3/4 cup sugar
- 1 baking powder (for cakes)
- 1 pinch salt
- 3.5 oz milk chocolate (from Easter eggs)
Steps
For the batter: In a large bowl, place the 3 eggs with the sugar and beat with a pinch of salt.
The salt will enhance the flavor of the dessert.
Once the eggs are well beaten, gradually add the flour, baking powder, and cornstarch while continually mixing with a whisk or spatula.
Mix until you have a smooth, lump-free batter.Take the chocolate eggs and roughly chop them into pieces, add them to the egg and sugar mixture, and mix everything well.
Pour the prepared batter into a greased and floured 9.5-inch pan.
To ensure it doesn’t stick to the pan, line it with parchment paper.Top with chocolate pieces if desired.
Bake at 350°F for 30 minutes or until done. Once ready, let it cool slightly and serve in slices.
