Cute Easter Eggs

For sweet Easter eggs, first cream together fat, sugar and vanilla sugar. Gradually fold in eggs. Add lemon zest. Combine flour, cornstarch and baking powder and fold in alternately with milk.

Spread dough on a baking sheet lined with parchment paper. Bake in the oven (top/bottom heat: 200 degrees, convection oven: 175 degrees, gas: level 3) for 15-20 minutes. Remove and let cool.

Cut out two Easter egg stencils of different sizes from cardboard (large egg approx. 7 x 12 cm, small egg approx. 5 x 8 cm). Place the stencils on the cake and cut out about two-thirds large eggs and one-third small eggs from the mixture.

Melt cooking chocolate in a water bath for each. Coat half of the eggs with white cooking chocolate, the other half with milk cooking chocolate, leaving a little bit of cooking chocolate on each.

Use the remaining cooking chocolate to pipe stripes, dots or possibly waves onto the eggs or spoon them on. Decorate sweet Easter eggs as desired with sprinkles and pearls.

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