Easter Surprise Egg

For the Easter Surprise Egg, first bake 2 Gugelhupfe according to this recipe (so double the amount). Let them cool down.

In the meantime, prepare the cream. For this, mix the custard powder, sugar and 150 ml coconut milk until smooth. Bring 600 ml of coconut milk to a boil and remove from heat. Stir in the mixed pudding powder and bring to the boil again while stirring. Simmer for about 1 minute. Then stir in the coconut flakes.

Pour the pudding into a large bowl, cover the surface with plastic wrap to prevent a skin from forming, and let cool. Using a mixer, beat the softened butter until fluffy white, at least 5 minutes. Then incorporate the pudding, spoon by spoon, until a voluminous cream is formed.

Put the powdered sugar on a plate. Roll out the marzipan thinly and place half of it on the powdered sugar (this is to seal the bottom hole of the Gugelhupf. Place a Gugelhupf on top with the top side down. Fill chocolate eggs into the hole all the way to the top. Spread about 5 tablespoons of cream on the top of the Gugelhupf. Then place the second Gugelhupf on top. Fill the remaining chocolate eggs into the hole. Cover the hole with the second half of the thinly rolled marzipan and spread the Easter surprise egg all around with the cream. More cream must be used at the very top to create the characteristic egg shape.

Refrigerate the Easter Surprise Egg until ready to use.

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