Ultimate Easter cake

Name: ultimate Easter cake
Cook time: 60 min
Total time: 150 min
Yield: 16
Ingredients: 200 g unsalted butter extra to grease; 325 g fine cristalsugar; 200 g creme fraiche; 5 medium sized egg; 3 lemon; 2 el poppy seed; 400 g self raising flour; 1 mespoint salt; 200 g mascarpone fresh cheese, container 250 g; 160 g lecurd; 430 g rolled wrap; 300 g yellow and green marzipan set of 4 colors, pack 600 g; 2 el powdered sugar; 45 g dye pen

A party to see, to bake and to eat. Tasty Easter

Ingredients

Kitchen Stuff

2 baking tin (Ø 23 cm)

Directions

Preheat the oven to 175 ° C. Grease the baking molds with butter.
Beat the butter and sugar with the mixer in 5 min. Light and airy. Add the crème fraîche and mix for another 5 minutes.
Add the eggs 1 to 1 before throbbing. Only add a following egg if the previous one is included.
Clean the lemons and grate the yellow skin. Mix the grater and poppy seeds through the batter.
Sift the flour and salt over the batter and spatula through it.
Divide the batter over the baking molds and bake the cakes for 30 minutes in the oven until done. Switch halfway.
After 25 minutes, check that the cakes are done by putting a skewer in them. If this comes out clean, the cakes are cooked.
Remove from the oven and let cool for 15 minutes in the mold. Pour the cakes on a rack and let cool to room temperature in 45 minutes.
Brush the top of 1 cake with the mascarpone and lemon curd, and put the other cake on top.
Roll out the fondant wrap and cover the cake with it.
Roll the marzipan onto a thin layer of sugar sprinkled with the icing sugar.
Draw Easter eggs on a sheet of paper and cut out. Place as a template on the colored marzipan and cut out the eggs.
Stick the eggs with some water on the cake and decorate the cake of your choice with the dye sticks.