Easter is a great time to eat a little fancier, lamb, garlic rosemary potatoes and a little bubbly in your glass.
If you wish to try something new for dessert, this cake will take your breath away!
The freshly sour taste of passion fruit is the perfect finish to your Easter meal.
Have you already seen the Easter bunny? 🐇
Easter cake
For six
3 eggs
3 dl sugar
100 g butter
3 dl flour
Juice of 1 lemon
2 tl baking powder
Filling:
4 dl whipped cream
0,5 dl powdered sugar
250 g mascarpone
1 tl vanilla sugar
lemon curd (340 g) a little over half of the can. Try the left over lemon curd on a toast or pancakes, it’s delicious!
Juice of 7 passion fruits diluted with 2-3 tbsp of water
1 bag of chocolate eggs
Cake: Heat up the oven to 175C. Butter and flour two 16 cm springform pans.
Melt the butter and let cool down. Whisk the eggs and butter until a soft white foam forms. Mix together the flour and baking powder and add in the egg foam together with the melted butter and lemon juice.
Divide the batter into the springform pans and bake in the lower level of the oven for about 45 mins. Let cool before filling.
Filling: Whisk the whipped cream and powdered sugar until thick. Add the mascarpone and vanilla sugar and mix until even.
Cut the passion fruits in half with a sharp knife. Add the fruit in a sieve and mix with a spoon until you have separated the juice and seeds. Dilute with water.
Cut the two cakes in half. Place one on the cake stand and dampen with passion fruit juice. Spread lemon curd on top with a palette knife and some whipped cream filling. Repeat with remaining cake bases. Once you come to the last one, add some lemon curd on top in the middle to form an egg like look and decorate with chocolate eggs.
ITEMS USED IN THE RECIPE:
Pallet knife // Ball Whisk // Silicone spatula // Pastry brush // Peeler // Measuring spoons// Mini pot // Springform cake pan 16 cm // Citrus juicer // Measuring cup 5 dl // Santoku knife 13 cm // Cutting board with groove // Flour strainer // Mixing bowl 4,8 L // Cake stand 23 cm // Plate 17 cm // Cake fork
We love going for a sunny walk with our family after Easter dinner. After that it’s time for the best part – an Easter (chocolate)egg hunt!
The writer Cristina Moborg is an Italian-Finnish foodie, an entrepreneur at HEIROL, and a mother of four. For Cristina, cooking is a passion and a way to show bottomless love for her loved ones. The artistic side of Cristina can be seen in her cooking, as the end result is often picturesque, even though the road there can be a bit messy. Follow Cristina’s cooking adventures on Instagram!
