Easter Egg Cakes

For the Easter egg cakes, first grease the Easter egg baking cups with softened butter. Preheat the kitchen stove to 160 °C.

Whip the egg whites with the salt until stiff, gradually add the sugar and continue to whip until the mixture is glossy and peaks form. Stir egg yolks with butter until creamy. Gently fold into egg whites along with almond kernels, flour, cornstarch and bitter almond oil.

Spread the dough evenly in the cavities of the pan. Bake at 160 °C for twelve minutes. Turn out onto cooling rack and let cool.

Using a ball cutter, cut out indentations for the “egg yolk” on the flat sides of the cake.

For the frosting, mix cream cheese with powdered sugar and spread frosting on the flat side of the eggs, except for the indentations. Fill the cavities with apricot jam.

Store the Easter egg cakes in the refrigerator until serving.

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