Easter Cake Recipe – Food

Easter cake recipe

(Round cake mold, diameter 24 cm)

Ingredients in the cake:

5 eggs

150 g) sugar

150g wheat flour

1 teaspoon baking powder

TO FILL:

5-6 tablespoons orange juice (to soak the cake)

2 dl whipped cream

4 tablespoons sour cream

1 lemon, juice

1 small package. frozen

blueberries (3-4 dl)

4 pl. Gelatin

1 packet vanilla cream

TRIM:

3 dl of cream

1 tablespoon of sugar

1 pl. baking chocolate

small Easter eggs for decoration

Read also : Two Egg Dishes That Wow Everyone This Easter

Approach

Beat eggs and sugar until frothy and stiff, 6 to 8 minutes.

Sift the flour and baking powder over the egg mixture and gently fold them into the egg mixture using a spatula.

Place baking paper in the bottom of a 24cm springform pan. Grease the mold with butter.

Pour the batter into the zigzag pan and rub lightly back and forth with the spatula to smooth the surface.

Place the mold on the bottom rack of the oven and bake at 160° for approx. 40 mins, until the sugar loaf has risen well, is golden and cooked through. Cool on a wire rack.

Filling: Whip the heavy cream. Lightly beat frozen blueberries, sour cream and lemon juice in a speed blender.

Soak the gelatine plates for approx. 3 mins. until they become soft. Dissolve the gelatin in 3 tablespoons of boiling water and add the blueberries in a thin stream while stirring. Gently fold the blueberries into the cream and let stand until it starts to set a little.

Divide the cake into three bases. Soak the bottoms in orange juice. Spread the vanilla cream on the first base, place on base n°2 and spread the blueberry cream on top. Lie down on the last bottom.

Whip the cream into a frothy cream. Melt the chocolate in a bain-marie and leave to cool slightly. Spread the cream on top of the cake, drizzle the chocolate sauce and garnish with lots of Easter eggs and extra blueberries.

This case was first published on 03/18 2016 and last updated on 04/06 2022

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