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Shelli S.
Easter cake
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Ingredients
Directions
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Grind the biscuits in a food processor and pour in the melted butter until everything is mixed well.
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Line the spring mold with cling film and press the biscuit mixture well onto the bottom. Leave to set in the refrigerator for about 20 minutes.
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Soak the gelatine in cold water for about 5 minutes. Heat the lemon juice and stir in the squeezed gelatine until it is dissolved. Do not let it boil.
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Mix the mascarpone with the yogurt and honey and beat the gelatin mixture through well and evenly. Pour this into the spring form and shake briefly so that large bubbles disappear. Let the cake covered in the refrigerator stiffen for at least 3 hours.
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Remove the cake from the mold and decorate with Easter eggs.
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Nutrition
615Calories
Sodium0% DV0g
Fat66% DV43g
Protein20% DV10g
Carbs15% DV46g
Fiber0% DV0g
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