← All recipes

🍰 Easter Cake

510 kcal · 30 min · 4 servings

Easter Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  2. 2. Line a cake ring with baking paper and place it on a perforated baking sheet.
  3. 3. Whisk eggs, sugar, salt, and vanilla extract for about five to ten minutes until white and creamy.
  4. 4. Stir in the egg liqueur and sunflower oil carefully into the egg mixture.
  5. 5. Mix flour, baking powder, and ground almonds in a separate bowl.
  6. 6. Fold the flour mixture into the liquid batter briefly and gently.
  7. 7. Pour the batter into the prepared mold and smooth the surface.
  8. 8. Put the blueberries in a pot and add the juice and zest of one lime.
  9. 9. Bring the blueberries to a boil and then puree them.
  10. 10. Simmer the blueberry mixture until the liquid has almost completely evaporated.
  11. 11. Finely chop the white chocolate and stir it into the warm blueberry mixture until melted.
  12. 12. Transfer the blueberry cream to a bowl and let it cool covered in the refrigerator.
  13. 13. Put half of the cooled blueberry cream into a large mixing bowl.
  14. 14. Stir in the quark and powdered sugar briefly into the blueberry cream.
  15. 15. Add the cream and Sanapart stabilizer and whip the cream until stiff.
  16. 16. Cut a thin lid off the baked cake and crumble it.
  17. 17. Place the cake base on a cake plate and spread the remaining blueberry cream on top.
  18. 18. Place a clean cake ring around the cake base.
  19. 19. Spread the blueberry-quark cream smoothly into the cake ring.
  20. 20. Mix the cake crumbs with the coconut flakes and sprinkle the mixture over the cake.
  21. 21. Cover the cake and let it set in the refrigerator for about three hours.
  22. 22. Decorate the finished cake as you like with fresh blueberries and milk knirps cookies.

Nutrition per serving