Eastern

MAIN INGREDIENT
egg(s)

PREPARATION TIME
15 minutes

PORTIONS
2


INGREDIENTS
- Some chives
- 2 eggs (size M)
- Depending on size 2-4 slices of breakfast bacon
- 1-2 tsp. finely grated parmesan
- A few cherry tomatoes, optional
- Salt, black pepper


PREPARATION
1) Preheat oven with a rack to 210 °C (hot air/circulating air 190 °C).
2) Cut chives into fine rings.
3) Carefully separate eggs, setting aside egg yolks separately in two small bowls.
4) Beat the egg whites with a pinch of salt until stiff and fold in the chives.
5) Add bacon slices to pan and fry just lightly on both sides.
6) Divide the beaten egg whites into 2 heaps on the bacon slices. Using a tablespoon, press a small hollow in the center of each cloud (this is where the egg yolk will go later) and sprinkle with Parmesan.
7) Place cherry tomatoes in the pan. Place the pan on the rack in the hot oven and bake the clouds for 5-6 minutes.
8) Then carefully slide egg yolk into the hollow and bake for another 3-4 minutes.
9) Season with pepper and serve on crusty bread.

MAIN INGREDIENT
flour

PREPARATION TIME
2 hours

PORTIONS
8

OVERVIEW
A special carrot cake! Because this cake is gluten-free. In addition, the food is used in the best possible way, since it is decorated with the remaining carrot ends.


PRODUCT TIP
This sponge cake batter is enough for two Le Creuset springform pans with a diameter of 24 cm. If you only want to bake one base, you can simply halve the ingredients.


INGREDIENTS
For the batter:
- 10 eggs
- 350 g brown sugar
- 900 g grated carrots (keep the ends!)
- 2 teaspoons vanilla extract
- 840 g almond flour or ground almonds
- 2 tsp ground cinnamon
- grated nutmeg (to taste)
- 2 tsp baking powder
- 80 g cranberries, chopped
- 200 g pecans, coarsely chopped
- 80 g coconut flakes
- 300 ml canola oil

For the glaze:
- 500 g soft butter
- 2 cups cream cheese, heavy cream level
- 500 g powdered sugar, sifted
- 1 teaspoon vanilla extract

For the candied carrot ends:
- 200 g sugar
- 120 ml water
- Stored carrot ends
- 100 g pistachios, finely ground


PREPARATION
1) Preheat oven to 160 °C. Beat eggs and sugar with a hand mixer for 8 minutes or until a light and airy mixture is formed and tripled in volume.
2) In a large bowl, add grated carrots, vanilla extract, almond flour, spices, baking powder, cranberries, pecans, shredded coconut and canola oil and mix well. Gently fold in egg mixture half at first, then add the rest and fold in as well.
3) Divide the mixture between two greased springform pans (24 cm in diameter) lined with baking paper. Bake in the oven for 55 minutes or until the sticks test successful. Set aside and let cool slightly. Then remove the bottoms from the springform pans and let cool completely on a cooling rack.
4) For the frosting, cream butter and cream cheese in a food processor or with a hand mixer until creamy. Add remaining ingredients and blend until smooth and creamy.
5) Cut straight across the top of one of the bases. Spread with frosting, then top with second layer and spread frosting over entire cake.
6) To candied carrot ends, simmer sugar and water until sugar caramelizes. Once sugar is a golden color, remove from heat. Carefully dip carrot ends into the sugar to glaze (except for the greens). Place carrot ends on a sheet of baking paper to cool and harden. Now immediately garnish the cake with them and sprinkle the finely ground pistachios generously on the cake as "soil".

Chef's notes: don't glaze the carrot ends until just before serving.
If they are glazed too soon, the sugar may run onto the cake.

MAIN INGREDIENT
flour

PREPARATION TIME
2 hours

PORTIONS
10-12


OVERVIEW
Baked in a cast iron roaster, this moist Easter cake is perfect for those who love chocolate. For an absolutely chocolaty treat, the cake is garnished with a chocolate ganache as well as homemade chocolate marzipan. Traditionally, the cake is then decorated with chocolate marzipan balls and small eggs with sugar coating. However, depending on your taste, a garnish of pistachio marzipan may also harmonize with this recipe.


INGREDIENTS
For the cake:
- 100 g dark chocolate (70% cocoa content)
- 250 g butter (room temperature) and some for greasing
- 250 g farin sugar
- 4 eggs (size L)
- 200 g flour and something for dusting
- 2 level teaspoons baking powder
- 55 g baking cocoa
- ½ tsp ground cinnamon
- 2 tsp. vanilla extract
- 1 tsp. soluble coffee dissolved in 1 tbsp. water, cooled down

For the chocolate icing:
- 150 g dark chocolate (70 % cocoa content)
- 150 ml cream
- 150 g powdered sugar
- For the chocolate marzipan
- 250 g powdered sugar and something for kneading
- 75 g baking cocoa
- 400 g ground almonds
- 1 teaspoon natural almond extract
- 2 egg whites (size M), beaten until foamy

For garnish:
- Approx. 12 small chocolate eggs with sugar coating
- 1 m (cloth) ribbon


PREPARATION
1) Preheat oven to 180 °C. If using convection oven, set the temperature 10-20 °C lower.
2) For the cake, place a heatproof bowl on a pan of hot, not boiling, water. Add chocolate in small pieces to the bowl and melt.
3) Beat soft butter and sugar until light and fluffy. Beat in eggs, one at a time. Add 2 tablespoons of the flour after the first two eggs so that the mixture does not flocculate.
4) Sift flour, baking powder, baking cocoa and cinnamon into the mixture and stir. Add vanilla extract with the dissolved coffee. Add melted chocolate and mix everything until smooth.
5) Grease roasting pan with a little butter and dust lightly with flour. Using a spoon, pour the batter into the roaster and smooth the surface. Bake cake on middle rack without a lid for 50-60 minutes, until cracks appear on top of cake and pestle test is successful. Let cake cool completely. Then turn out of the roaster.
6) For glaze, melt chocolate and cream in a saucepan over very low heat. Stir melted chocolate and sift in powdered sugar. Continue stirring until you have a smooth and shiny cream. Let glaze cool and refrigerate until thick and spreadable.
7) In the meantime, prepare the chocolate marzipan. To do this, sift the powdered sugar and baking cocoa into a bowl and stir in the ground almonds. Add almond extract and just enough beaten egg white to bind the ingredients. Be careful not to make the mixture too wet or sticky. Turn out onto a work surface lightly dusted with powdered sugar and knead until soft.
8) Cut marzipan into three equal pieces. Again one of these pieces, cut into eleven equal sized pieces and form a small ball from each piece. Roll out remaining marzipan pieces between baking paper and plastic wrap - one piece into an 18 cm diameter plate and the other into a 19 cm diameter plate. Set aside. Cut cooled cake horizontally in half. Spread the bottom part with one-third of the frosting. Place smaller slab of chocolate marzipan on top, spread with one-third of the glaze and place the top part of the cake on top.

Variation 1: to store, serve or give as a gift.
- Line the clean roaster with baking paper and put the finished cake back in.
- This makes it easier to remove the cake from the roaster for cutting later.

Variation 2: Arrange the finished cake on a cake plate.
- Keep remaining glaze for decorating. Brush the top of the cake with the remaining glaze and place the second slab of chocolate marzipan on top. To decorate, press a wavy pattern into the edge of the marzipan plate with your fingers. Tie the ribbon all around the cake.
- Evenly distribute marzipan balls on top of the edge of the cake and secure with small dots of reserved icing. Stack chocolate eggs in center of cake.