Easter is a holiday that cannot do without the traditional Easter cake, but why not add a few more delicious desserts to the festive table? If you want to diversify the festive menu and surprise your loved ones, UNN has prepared several dessert options that are worth preparing for Easter.
Lemon-lavender pancake cake
Ingredients
3 cups of milk
2 cups of flour
4 eggs
2 tbsp. l. vegetable oil
1/2 tsp. salt
2 cups of heavy cream
2 tsp. dried lavender, crushed
1 package of mascarpone
1/4 cup of powdered sugar
1 jar of lemon curd (custard)
1 cup of fresh berries
Method of preparation
Step 1
Using a blender, mix milk, flour, eggs, oil and salt until smooth.
Step 2
Fry pancakes from the finished mixture. In general, you should get 18 pancakes.
Step 3
In a saucepan, bring cream and lavender to a boil. Remove from heat. Strain from lavender. Cover and refrigerate for at least 2 hours.
Step 4
In a medium bowl, beat mascarpone and powdered sugar with a mixer until light and fluffy. Add chilled lavender cream and beat until stiff peaks form.
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Step 5
In a bowl, whisk the lemon curd to make it thinner. Add about a third of the lavender cream to make it lighter. Add the remaining cream.
Step 6
Line the bottom of the mold with parchment paper. If necessary, trim the pancakes to fit the mold. Place one pancake in the center on the bottom of the mold. Spread 4-5 tablespoons of lemon-lavender cream evenly over the pancake. Repeat layering pancakes and lemon-lavender cream until all the cream is used. The last pancake should be without cream. Cover and refrigerate the cake for 1 hour or overnight.
Step 7
Garnish the cake with berries before serving.
Carrot Easter cake
Ingredients
2 cups of flour
2 cups of sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
4 large eggs
½ tsp. baking soda
3 cups of finely grated carrots
¾ cup of vegetable oil
½ cup of finely chopped pecans, toasted
Cream
1 package of cream cheese
½ cup of butter
2 tsp. vanilla
5 ½ - 6 cups of powdered sugar
Method of preparation
Step 1
Preheat oven to 180°C. Lightly grease two round baking pans with a diameter of 20 cm.
Step 2
In a large bowl, mix flour, sugar, baking powder, cinnamon, salt and soda.
Step 3
In another bowl, mix eggs, carrots and oil.
Step 4
Add the egg mixture to the flour mixture. Stir until smooth.
Pour the dough into the prepared molds.
Step 5
Bake in a preheated oven for 35-40 minutes. After that, cool the cakes for 10 minutes. Then remove from the molds and let cool completely.
Step 6
In a large bowl, beat cream cheese, butter and vanilla with a mixer on medium speed until light and fluffy. Gradually add powdered sugar.
Step 7
Cover the cake with cream cheese frosting. If desired, sprinkle the frosting with chopped pecans.
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Classic peach cobbler
Ingredients
1 cup of flour
2 tbsp. sugar
1½ tsp. baking powder
¼ tsp. salt
½ tsp. ground cinnamon
¼ cup of oil
⅓ - ⅔ cup of sugar
¼ cup of water
1 tbsp. cornstarch
can of canned peaches
1 egg
¼ cup of milk
Vanilla ice cream (optional)
Method of preparation
Step 1
Preheat oven to 200°C. For the filling, in a medium bowl, mix flour, 2 tablespoons of sugar, baking powder, salt and cinnamon. Using a blender, grind the butter to a state similar to coarse crumbs.
Step 2
For the filling, in a large saucepan, mix peaches, sugar, water and cornstarch. Cook over medium heat and stir until slightly thickened and bubbly. Keep the filling hot over low heat.
Step 3
In a small bowl, mix egg and milk. Add the egg mixture to the flour mixture, mix well. Transfer the hot filling to a square baking dish.
Using a spoon, spread the flour mixture in six mounds on top of the filling.
Step 4
Bake in a preheated oven for 20-25 minutes or until the top is golden brown. Serve warm with ice cream if desired.
Raspberry "Wupi" cupcakes
Ingredients
1/4 cup of butter
1/4 cup of fat
1 cup of sugar
1 kilogram of fresh raspberries
1/2 tsp. baking soda
pink food coloring
1 egg
1 tsp. vanilla extract
2 1/4 cups of flour
1/2 cup of buttermilk (milk whey)
Sprinkle (optional)
Lemon filling
½ package of cream cheese
2 tbsp. butter
3 1/4 cups of powdered sugar
1 tsp. lemon zest
1 tbsp. fresh lemon juice
pinch of salt
Method of preparation
Step 1
Preheat oven to 200°C. Line two baking sheets with parchment paper. In a large bowl, beat butter and fat with a mixer on medium speed for 30 seconds. Add granulated sugar, raspberries, soda, 1/4 tsp. salt and food coloring. Beat the mixture until smooth.
Step 2
Add egg and vanilla, beat until smooth. Alternately add flour and butter mixture, beating after each addition, until mixture is smooth. Do not overmix.
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Step 3
Spoon 16 mounds of dough 5 cm apart onto prepared baking sheets. Bake for 10-12 minutes. Remove and let the liver cool on a wire rack for 30 minutes.
Step 4
To make the lemon filling: in a medium bowl, mix cream cheese, butter, powdered sugar, lemon zest, lemon juice, a pinch of salt. Beat with a mixer on medium speed until smooth. If desired, transfer the filling to a pastry bag with an open star nozzle.
Step 5
Spread 2 tbsp. l. lemon filling on the bottom of half of the cookies. Add the sprinkle. Press the bottom of the other cookies to the filling.
Schaum Torte
Ingredients
6 egg whites, room temperature
1 tsp. white or apple cider vinegar
1 tsp. pure vanilla extract
1/4 tsp. salt
2 cups of sugar
1 1/2 cups of heavy cream
2 cups of raspberries
Method of preparation
Step 1
Preheat oven to 180°C. Line the bottom of a 25 cm diameter split mold with parchment paper.
Step 2
Beat egg whites, vinegar, vanilla and salt with a mixer on medium speed until soft peaks form.
Step 3
With the mixer on high, gradually add sugar to the egg mixture, 2 tablespoons at a time, until the sugar is completely dissolved.
Step 4
Pour the meringue mixture into the prepared split mold. Bake for 50-60 minutes or until lightly browned. Cool completely on a wire rack.
Step 5
Garnish with whipped cream and raspberries before serving.
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