EASTER CAKE….

 

It’s soon Easter.

I don’t know about you but here it’s a family affair. often we also invite close friends and ends up with a tabel of 10 to 12 persons.

The lamb has been ordered and are coming this Saturday morning. Going to prepare it with different herbs from the garden, garlic, olive oil, lemon and lime zest. Its easy and it taste like heaven. Ohhh and the secret….. slow coking for hours at a small temperature.

But evry year the big question is what are we going to have for dessert?

Normally I would make a lemon mouse or find a recipe of a carrot cake with lime that every body seems to be making at the moment. BUT my mother in law came by with another box of clementines.

I don’t think, I can eat 4 kilo of clementines. So I have to come up with some ideas. My first one was making a sorbet or a Pavlova.

But in the end I made a clementine curd, a white chocolate layer cake and mascarpone lemon zest cream. ughhh my it was good. It looks a little bit off on the photo but had a little help from my small house elf’s and they don not always have a pair of steady hands.

Well if ever you’d want to try it here goes.

 

Layer cake:

• 200g of melted butter
• 85 g of white chocolate
• 200g of sugar
• 200g of flour
• 4 eggs room temperature
• 2 tsp of backing powder

pre heat the oven at 175°.

use 2 small cake forms at a radius of 18 cm. Butter them up with some butter and a paper towel.

Add a spoon full of flour. Hit the form gentle on the side and the flower will stick to the butter which makes it easier to take the cake out of the form.

it’s a Normal  4*4 cake or also called Vitorian cake recipe easy to make and taste so good.

melt the butter on the stove on a low fire. when melted put the chocolate in. Stir it from time to time until it’s all liquid. Put aside.

In a bowel mix all the ingredients together until you have a soft and smooth batter.

divide them in the cake forms and let them bake for 20 to 25 minutes. They are done when golden. But you can also check  with a toothpick to see if it is done. Put the toothpick in the middle of the cake. If it comes out clean with no batter sticking to it, the cake is done otherwise give it 5 min more.

put the cakes on a cooling rack.

Clementine curd:

• 260 g of juice from the clementine
• zest from 2 clementine
• 200g of sugar
• 4 eggs
• 100 g of butter

in a small pot put the juice, zest and the sugar over low heat. When the sugar is gone add the butter and let it melt.

it most never boil.

add one egg at a time and let it combine together.

Let it cook over low heat just near a simmer, don’t forget to stir until it thickens. It takes about 5 to 10 minutes.

Remove it from the heat. put it in a bowel or a jar and let it cool down in the refrigerated…

it taste so good….. Sophia and I love it on Greek yoghurt.

It can hold for about 3 weeks in the fridge.

 

mascarponecream:

200g of mascarpone

100g of iced sugar

and the zest from one lemon

Mix it all together.

Take the cake out of the forms. Put one cake on a plat with a small dot of mascarpone cream between the cake and the plate. It makes the cake stay put and not slide away or fall of or….. On the cake add a layer of mascarpone cream and then clemtine curd. put the other layer of cake on top. Mascarpone cream on the top and even it out.

Now normally I wanted to put some of the cream on the side to. Make it smothe with a knif so it got even and white all around for in the end to put the clemontine curd on top and make it fall down naturalyl. But my little helper thought other vice.. she wanted holes for the easter bunny to hide…so we only add the clementine curd and small easter eggs on top.

well it still taste good and now we have a jar full of clementine curd left which will be perfect to make som easter cookies with.

xoxo