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Baking recipes for easter fried egg cake and lime cake

Anonim

At Easter it may spring on the coffee table spring, fruity cakes are absolutely hip. We have put together a small selection of popular baking recipes for Easter.

Fried egg cake

Ingredients:

  • 1 can of apricot halves
  • 200 g soft butter
  • 275 g of sugar
  • 4 eggs
  • 250 g flour
  • 1 packet of baking soda
  • 30 g of powdered sugar
  • 1 pinch of salt
  • 300 g mascarpone
  • 200 g of lean quark
  • about 75 ml of milk
  • 250 g of cream
  • 2 organic lemons

Preparation:

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  1. Wash the lemons and squeeze them out to wipe off the peel.
  2. Put the soft butter, 200 grams of sugar, the lemon peel and the salt in a bowl and stir the mixture until creamy. Gradually add the eggs to finally add the flour and baking soda.
  3. Put the dough on a sheet of baking paper and smooth it to create a smooth bottom. Bake at around 170 degrees for about 25 minutes.
  4. In the meantime, mix the lemon juice with the powdered sugar and sprinkle the soil with this cast after baking. Then the floor must cool completely until it is firm.
  5. Drain the apricots in a sieve. Mix mascarpone, cottage cheese, 75 grams of sugar and milk with each other. Beat the cream stiff and lift it under the cream.
  6. Spread the cream on the ground and place the apricot halves with the cut side down. Now cut pieces from the cake so that each piece is decorated with an apricot half.

lime pie

Ingredients for the dough:

  • 220 g of flour
  • 150 g of cold butter
  • 1 egg
  • 1 pinch of salt
  • 4 tbsp sugar

Ingredients for the filling:

  • 120 g of powdered sugar
  • 3 egg whites
  • 5 yolks
  • 250 ml of cream
  • 1 tbsp cornstarch
  • 50 ml of lime juice
  • 50 ml of lemon juice
  • 2 teaspoons grated lime peel

Preparation:

  1. Mix the flour with sugar and salt and place on the work surface. Squeeze in a well and distribute the cold butter in pieces around the bowl.
  2. Beat the egg into the bowl and knead the ingredients from the outside in until a smooth dough is formed. Wrap it in some cling film and refrigerate for about 30 minutes.
  3. Then roll the dough out so that it lines up a 26-centimeter-diameter mold to form a border. Cover the dough with baking paper and fill the shape with legumes so that the dough will not bubble when baking.
  4. At about 180 degrees, the soil is baked for about 10 minutes. Then let it cool down after removing the legumes and baking paper. Now whip the yolks together with the starch, 100 milliliters of the cream and 60 grams of the powdered sugar over a hot water bath. Be sure to beat the mass without interruption so the eggs do not stagnate. Then add the lemon and lime juice and the lime zest.
  5. Beat the egg whites stiff and add the remaining icing sugar to the egg whites. Then lift them under the egg and lemon cream. Spread the filling on the cake base and bake everything at around 160 degrees for 20 to 25 minutes.
  6. After baking, the lime cake must cool completely to finally rest in the refrigerator for at least three hours. Then beat the remaining cream stiff and garnish the cake with icing and wafer-thin slices of lime.

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