Fluffy Easter eggs
The hint came from my daughter who saw the instruction for these fluffy Easter eggs on LikeMag. When baking a lemon sponge cake I simply took the required eggs to realize the idea.
Just pick a hole into the top of the eggshell and pour out yolk and egg white for your recipe. Wash eggshells with water and carefully prick the membrane at its bottom. After drying give some cooking oil into the shells and swing them to dispense it. For your sponge cake you may take any recipe you like.
I took a part of the cake and filled it in the eggshells with the help of a piping bag. According to the instruction I filled them at 2/3 but you should take less because the cake rises and oozes out. I placed the eggshells in silicone cupcake moulds and fixed them in a foil ring. In opposite to traditional cupcakes the eggshells only need 12-15 minutes at 180°C/350°F for baking.
Remove them from the oven to cool and peel them like boiled egges. Afterwards they are to be decorated either with chocolate or icing sugar. Serve them on a nest made with cream. I chose a mixture of curd cheese, crème fraîche, whipped cream, some sugar and green food color. Fill it in a piping bag with a small round nozzle and pipe rounds for a nest. Place the egg in it and decorate with little jelly eggs or puffed rice.
