For the cake:
- 175 g flour
- 25 g icing sugar
- 100 g butter (cold), cut in pieces
- 1/2 tbsp. of sour cream
- 1 egg yolk
- pinch of salt
Put all ingredients in the bowl and knead until it comes together as a dough and form it into a ball. Cover it with plastic wrap and put into the fridge, for 1 hour.
After that, roll the dough out for about 3-4 mm thin. Using an egg shaped template ( you can cut it out from baking paper) cut out the egg shape from the dough.
Transfer your egg shaped cake for the baking sheet covered with baking paper.
Make the edges (around the egg cake) from the remaining dough.
Stick them by egg white.
Cool your cake in the fridge for 30-60 minutes.
Before baking, cut your cake by the fork on the whole surface.
Bake the cake about 15 minutes, in 200ºC
Let it cool and make the filling.
For the Matcha filling:
- 80 ml heavy cream
- 180 g white chocolate, chopped
- 1 tsp of organic Matcha from The Organic Lab
Put heavy cream in the pan and heat it up on the low heat. Do not boil it, only just to make it steam.
Set it aside and add white chocolate to the cream. Let it melt for two minutes and then mix it up by the spoon, to connect it into the smooth, creamy filling. Add Matcha and mix everything together to make beautiful, green color.
Spread the Matcha white chocolate filling on the egg shaped cake.
Decorate with easter candies like small chocolate eggs, bunnies, meringues and small flowers.