Baking · Finnish

Easy Easter cake

Name: Easy Easter cake
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 1 lemon cake 400 g; 1 cartons whipping cream 2 dl; 1 tubs mascarpone 250 g; 0.5 dl sugar; 2 tsp vanilla sugar; 3 gelatin sheets; 2 tbsp lemon juice; 1 pkts macarons 6 pcs/72 g · frozen; 0.5 bags small chocolate eggs 120 g; 0.5 pot of fresh mint

Combine a ready-made lemon cake with fresh mascarpone mousse to make a cake that will charm your Easter guests! Let your creativity run wild with the decoration!

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Slice the lemon cake into about half-centimeter slices.
2
Soak the gelatin sheets in cold water.
3
Whip the whipping cream and mascarpone in a bowl with an electric mixer for about 5 minutes, until the mixture is a firm foam. Season with the sugars.
4
Heat the lemon juice in the microwave or a small saucepan until boiling. Squeeze the excess water from the gelatin sheets by hand. Add the gelatin to the hot lemon juice and stir with a spoon until smooth. Pour the lemon juice in a thin stream into the mascarpone mixture while whisking with the electric mixer.
5
Grease the sides of a springform cake pan (approx. ⌀ 20 cm) and line the bottom with baking paper. Arrange one-third of the cake slices on the bottom. Spread one-third of the mascarpone mousse on top. Repeat for two more layers.
6
Cover the pan with plastic wrap and transfer to the refrigerator. Allow to set until the next day.
7
Halve the macarons while still frozen. Decorate the cake with the macarons, chocolate eggs, and mint.