How to make an egg cake on shortcrust pastry

• On an A4 sheet, draw a large egg, and draw a second one inside (I marked points 5 cm away from the drawn egg and then connected them). Cut out the shape. You can also use my template - the link is higher up in the post.
• Prepare the shortcrust pastry - quickly knead the ingredients - if the dough doesn't want to stick together, you can add a little cold water.
  300 g wheat flour, 150 g butter, 1 egg, 50 g powdered sugar
• Wrap the dough in foil and chill for about 30 minutes.
• After this time, roll out the dough to a thickness of about 5 mm - it's best to roll out the dough on baking paper.
• Place the cut-out template and cut out an egg shape from the dough. Remove the excess dough, and transfer the cut-out dough along with the baking paper to a baking sheet.
• Knead the rest of the dough again, roll it out, cut out the shape, and transfer to a baking sheet.
• Prick both doughs with a fork.
• Bake at 180 degrees (top/bottom mode) for about 15 minutes - until lightly browned. Let cool after baking.
• Transfer mascarpone to a bowl, add heavy cream and powdered sugar - whisk everything at high speed.
  500 g mascarpone, 250 ml cold heavy cream, 50 g powdered sugar
• Transfer the prepared cream to a piping bag.
• Place one of the cake layers on a flat board or platter.
• Spread cream on it, then spread Naturally Fruity Peach and Passion Fruit from Stovit on the cream.
  1 jar Naturally Fruity Peach and Passion Fruit Stovit
• Cover with the second cake layer.
• Pipe the rest of the cream.
• Chill the cake in the refrigerator for at least 4 hours, or preferably overnight.
• Before serving, decorate the top of the cake with colorful eggs, cookies, meringues, and flowers.
  chocolate eggs, small sweets, mini meringues