Mini-Egg-bake

 

If you feel like getting creative with your Easter baking this year, let this Cadbury Mini Egg & sweet mayo treat take your fancy. Created by star baker, Frances Quinn from The Great British Bake Off, it’s definitely our kind of quirky bake!

 

YOU WILL NEED:

For the mini loaf cakes:

100g slightly salted butter, softened

100g caster Sugar

2 large eggs, lightly beaten

1/2 tsp vanilla extract

100g self raising flour

 

For the Creme Patissiere-Egg Mayonnaise:

3 large egg yolks

90g caster sugar

30g plain flour

1 tsp vanilla extract

300ml whole milk

 

Extras:

Packet of Mini Eggs

Fresh Mint

 

METHOD:

Pre-heat the oven to 170C, 150c Fan, Gas Mark 3.

 

For the Creme Patissiere-Egg Mayonnaise:

1. Whisk the egg yolks, vanilla extract, sugar and cornflour together in a large bowl until pale and slightly thickened.

2. Heat the milk in a large saucepan pan and bring to the boil.

3. Remove from the heat and pour 1/3 of the milk into the mixture in the bowl and whisk together.

4. Pour this mixture back into the pan with the rest of the milk and return to a medium heat, stirring with your whisk all the time.

5. Once the mixture has thickened remove from the heat and pour into a clean bowl or wipe clean the one you were using with some kitchen towel.

6. Cover the surface of the mixture with some cling film and leave to cool.

 

For the mini loaf cakes:

1. Beat the butter, sugar and vanilla extract into a bowl to a lightly creamy consistency.

2. Slowly beat in the eggs, one at a time.

3. Sift and fold in the flour until you have a thick batter.

4. Transfer and divide the mixture into the 4 mini loaf cases.

5. Bake for approx 10-15 minutes until light golden brown and a knife inserted into the centre of the cakes comes out clean.

6. Set aside to cool.

 

To Assemble:

1. Place the mini eggs in a sandwich bag wrapped in a teacloth and smash into big sized bits using a rolling pin.

2. Whip the double cream to thick peaks and softly beat the cooled creme patissierie. Fold through the cream till smooth.

3. Slice the cooled loaf cakes into slices approx 3mm thick and spread over the egg mayonnaise mixture before scattering with some of the broken up mini eggs and chopped up mint leaves to resemble cress.

4. Leave as even open sandwiches or place another slice of cake on it’s top and cut into triangles.

5. A grind of vanilla seeds can be added as an optional extra!

6. 100ml double cream

 

Cadbury Mini Eggs