Easter ring cake

For the cake

Egg whites 8

Ground almonds 250 gm

Castor sugar 250 gm

                           

For the butter cream

 Egg Yolks  5 whisked

Sugar 175 gm

Water 100 ml

Butter 250 gm

Melted chocolate 50 gm

Decoration

Grated chocolate/chocolate curls 100 gm

Method

Grease & flour a 3  9” round shallow tins.

Beat egg whites with half the sugar till stiff.

Then add the almond powder & sugar & mix well.

Pipe the mixture with a plain nozzle onto the tins in circles, starting outside in.

Bake at 180 deg C for about 15-20 minutes or till they’re light pink in color.

Cool & remove from the tin.

Sandwich all 3 layers with half the butter cream &; cut out the centre with 3” round cutter.

Round off the sides to give the effect of a nest. Cover with remaining buttercream & sprinkle chocolate curls on top.

Butter cream

Melt sugar & water & cook till it reaches a thread consistency.

Pour into the beaten yolks slowly, whisking continuously, till thick.

Cool. Beat butter & add the above mixture.

Lastly add the chocolate.

Use at once.