#MEwx Clouds, rain, raw temperatures and Easter Egg Nest Cake

Good Morning Augusta

This morning we have fareas of fog and rain. Highs in the upper 40s with north winds 10 to 15 mph gusting to 25 mph. It's pouring out there.

Tonight we'll have mostly cloudy skies, becoming partly cloudy. Colder with lows in the mid 20s. Winds will be northwest 10 to 15 mph gusting to 25 mph.

The readings from my weather instruments are:

Our outdoor temperature is 46.0°F, the humidity is 97% the Dew point is 45.1°F and our wind chill is 42.6°F.

The wind direction is northeast between 3.9 MPH and 5.4 MPH.

The Relative pressure is 29.57, the Absolute pressure is 29.37 and falling with a weather graphic indicating clouds and rain.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with low, heavy clouds and rain.

The UV rating is 0 out of 16, The moon is  81.0% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:19 am↑ 83° East, sunset is 7:06 pm↑ 278° West, Moonrise is 8:42 am↑ 241° Southwest, Moonset is 8:42 am↑ 241° Southwest and we'll have 12 ours 47 minutes of daylight today.

We've received 0.75 inches of rain here since midnight. out there from the

Yesterday I posted material on how to Marbleize easter eggs. But what's Easter without an Easter Egg nest cake?

EASTER EGG NEST CAKE

Nigella Lawson

INGREDIENTS

FOR THE CAKE:

·         8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, softened

·         8 ounces/226 grams chocolate, melted

·         6 large eggs: 2 whole; 4 separated

·         ½ cup/113 grams plus 1/3 cup/75 grams superfine sugar

·         1 teaspoon vanilla extract

FOR THE TOPPING:

·         1 cup/240 milliliters heavy cream

·         1 teaspoon vanilla extract

·         4 ounces/113 grams chocolate, melted and cooled

·          Approximately 1 cup small candy eggs like robin's eggs

PREPARATION

1.      Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.

2.      For the cake: Stir butter into chocolate, reheating mixture to incorporate butter if needed, and let cool. In a medium bowl, whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.

3.      In a large bowl, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.

4.      In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.

5.      Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate.

6.      For icing, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with icing, easing it out gently toward edges. Arrange Easter eggs on top. 

Placement of the eggs is the responsibility of the kids, so make sure they know they need to select just the right eggs for the top, and how to place them in the most pleasing design. It's a huge responsibility, but they can handle it!