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Ultimate Easter cake
A party to see, to bake and to eat. Tasty Easter
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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
Kitchen Stuff
Directions
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Preheat the oven to 175 ° C. Grease the baking molds with butter.
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Beat the butter and sugar with the mixer in 5 min. Light and airy. Add the crème fraîche and mix for another 5 minutes.
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Add the eggs 1 to 1 before throbbing. Only add a following egg if the previous one is included.
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Clean the lemons and grate the yellow skin. Mix the grater and poppy seeds through the batter.
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Sift the flour and salt over the batter and spatula through it.
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Divide the batter over the baking molds and bake the cakes for 30 minutes in the oven until done. Switch halfway.
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After 25 minutes, check that the cakes are done by putting a skewer in them. If this comes out clean, the cakes are cooked.
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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.
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Brush the top of 1 cake with the mascarpone and lemon curd, and put the other cake on top.
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Roll out the fondant wrap and cover the cake with it.
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Roll the marzipan onto a thin layer of sugar sprinkled with the icing sugar.
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Draw Easter eggs on a sheet of paper and cut out. Place as a template on the colored marzipan and cut out the eggs.
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Stick the eggs with some water on the cake and decorate the cake of your choice with the dye sticks.
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Nutrition
600Calories
Sodium10% DV230mg
Fat40% DV26g
Protein14% DV7g
Carbs28% DV84g
Fiber8% DV2g
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