Delicious Easter cake with raspberries
Easter weekend is just around the corner. That’s why we have a delicious Easter cake recipe with fresh raspberries for you. Delicious and ideal as dessert or as a snack.
— INGREDIENTS —
1 pack of Koopmans Farmers Cake
200g butter or margarine
150g raspberry jam
500ml whipped cream
4 tablespoons of icing sugar
8 mini easter eggs
2 chocolate chickens
50g chocolate flakes
Half a pack of fresh Beekers Berries raspberries
Springform 24 cm
Mixer with whisks
A little flour for sprinkling the spring form
Pastry bag with serrated nozzle
Spatula or knife
— PREPARATION —
Step 1: Preheat the oven: electric 170 degrees Celsius/fan 150 degrees Celsius.
Step 2: Spray the spring form with the baking spray and sprinkle with flour. Shake out the excess flour.
Step 3: Prepare the farmers cake batter according to package directions.
Step 4: Fill the spring form with the cake batter and smooth it out.
Step 5: Bake the cake in the oven for 50 minutes till done.
Step 1: Mix the whipped cream with the icing sugar and mix till until firm.
Step 1: Let the cake cool down.
Step 2: Cut the cake into two layers. Carefully peel off the top layer from the bottom layer.
Step 3: Spread the raspberry jam evenly over the bottom cake layer.
Step 4: Spread a generous amount of the whipped cream mixture on top of the cake and jam. Note: The remaining whipped cream mixture will be needed later for covering the cake.
Step 5: Put the top cake layer back on the cake.
Step 6: Using the spatula or knife, cover the outside and top of the cake with the whipped cream mixture. Save some of the whipped cream mixture.
Step 7: Put the remaining whipped cream in the piping bag and decorate the cake with small tufts on the edge of the cake.
Step 8: Decorate the cake with the Easter eggs and fresh Beekers Berries raspberries.
Step 9: Sprinkle some chocolate flakes in the middle of the cake and place the two chocolate chickens on it.
And… serve! Enjoy!