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Hi, would like to make the Easter Egg Nest Cake as part of a relaxed Easter Sunday lunch and were wondering how much you can do ahead of time. Can I make the base the day before and store in an airtight container in a refrigerator (or is it better at room temperature?) and fill with cream and decorate just before serving?
Posted by email@example.com. Answered on 16th Apr 2014 at 12.00
Nigella's Easter Egg Nest Cake (from Feast and on the Nigella website) is a type of flourless chocolate cake. These cakes are usually quite moist and can be made a day or two ahead. Our preference would be to keep it in an airtight container in the fridge. However if you make it the night before then you can leave it, covered or in a conatiner (once fully cooled), for the night in a cool place.
Once the cake has been topped with the chocolate and cream mixture then it should be served as quickly as possible and leftovers must be kept in the fridge. It is best if you can make the topping just before serving the cake. The eggs should also be added at the last minute as the candy coating will tend to soften if they sit for too long on the cake.
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