Easter cake

Easter cake tastes good, both for coffee and as dessert. It's made with almond base and egg cream and I think it's fun to decorate it.

300 g ground almonds

300 g melis

8 egg whites

Whisk the egg whites a little and mix all the ingredients the same. Divide into 2 small, greased cake tins and bake at 180 degrees, just below the middle of the oven for 30 minutes.

Egg cream:

8 egg yolks

2 dl cream

4 teaspoons vanilla sugar

200 g sugar

200 g butter

Mix egg yolks, cream, vanilla sugar and sugar in a saucepan. Bring to the boil, stirring constantly, and let it boil for a few minutes, so that it thickens a little.

Cool slightly and stir in cold butter.

Chocolate decorations:

100 g dark cooking chocolate

100 g white cooking chocolate

Yellow cake sprinkles / decorations

Melt the cooking chocolate over a water bath. Pour it over a baking sheet lined with parchment paper. Sprinkle with sprinkles and set aside to cool properly before loosening gently and breaking into desired pieces.


Place the first bottom on a plate, add approx. 1/3 of the cream. Lay on the other bottom and spread the rest of the cream on top and around the edge. Put marzipan eggs and almond eggs on top. Put the chocolate decoration around the edge and press it lightly.

Easter cake
Easter cake


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