More than any other holiday Easter is the holiday for all sorts of sweets.Not only does this include chocolate bunnies and eggs but homemade treats too. These are wonderful; after a savory meal of ham and asparagus.
New contributor and author of the newsletter Kitchen Projects, Nicola Lamb, give sus two classic Easter treats in today's New York Times Wednesday Food section one treat is more of a candy and it comes from Britain.These are called nest cakes although there's nothing cakey about them. They're the first thing British chefs and kids learn to make and they're also a favorite here in the US.It;s just melt chill portion them out in cupcake papers and then chill.It;s really a buttery treat because the recipe has five tablespoons of butter in it. Almost two cups of chocolate chips are used in it - although some American recipes also add in a quarter cup of peanut butter and/or marshmallow fluff. Also white chocolate or milk chocolate can be used instead of dark for variety.Four cups of plain cornflakes are used . It's not a sin , though, to sub in Rice Krispies or CHinese fried noodles. Using a cookie or ice cream scoop, place the mixture in a muffin tin lined with cupcake fullers. Chill until the chocolate is set although not too hard. Fill with Cadbury or robin;'s eggs, M& M's or Whoppers.
The second recipe which could also grace any shower dessert table comes from Sweden,Princesstarta or princess cake. This was first made for Swedish princesses Margaretha, Marta and Astrid in 1948 by Jenny Akerstron, a home economist teacher who also wrote a cookbook. It was originally called grintarta or green cake thanks to the lightly tinted marzipan icing. The royal association is still strong.The country sold out of them in 2012 when Princess Estelle was born.The cake itself is a dome of three layers of sp onge cake along with a cream and jam filling. This may be daunting for beginner bakers , especially the assembling and placing the marzipan on top. Yet it can be done. Home balers will need a springform or an eight inch round cake pan.It is a typical sponge cake made with three eggs and r=two an half tablespoons of vegetable oil added for a smooth ,spongy texture. The custard is a rich cream that has yolks and even butter added. There is also the marscapone cream added that combines teh cheese with heavy cream. There is the recipe for marzipan but a store bought one can be used if it;s tolled out. for the cake. Save a small bit for th pink rose on top.
Easter is the time for sweet goodies. Make something simple as the chocolate nests or something more involved as the Princess cake. either treat is a guaranteed show stopper.
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