Ingredients 6-8 people: For the sponge: 4 eggs 150 gm of sugar 150 gm of flour 20 gm of almond flour 5 gm of yeast 2 beaten egg whites 50 gm of sugar For the truffle to garnish 125 gm of liquid cream 30 gm of sugar 250 gm of dark chocolate 125 gm of butter for the filling 300 gm of peach jam
To make the sponge, beat the eggs and sugar in a bowl. In a separate bowl mix the flour and yeast; gradually add to the above-mentioned mixture using a sieve so that there are no lumps. Stir constantly, add the almond flour. In another bowl whisk the egg whites until they form peaks; When they are half whisked, add 50 gm of sugar. Once whisked blend in with the flour and egg mixture. The result is turned into a mould previously greased with butter and sprinkled with flour. Place it all in the oven at 180ºC for about 40 to 45 minutes. Afterwards remove the sponge, allow to cool, remove the mould, cut in half and spread with the jam filling. Melt the chocolate bain-marie, add the butter, and stir until it melts. Cover the sponge with the chocolate and allow to cool. The truffle is necessary to stick the Easter eggs to the cake: heat the cream. When it boils, add the sugar and dark chocolate and keep on the heat, stirring constantly, until the chocolate melts. Then allow to cool. For the decoration you could also use the traditional miniature chicks, feathers, etc.