Recipe ideas

Sweet Easter joy: two irresistible recipes for the Easter table

Juicy carrot cake

Ingredients:

• 250 g flour
• 125 g brown sugar
• 125 g white sugar
• 1 sachet vanilla sugar
• 4 eggs
• 400 g carrots
• 250 g neutral oil
• 2 tsp baking powder
• 1 tbsp vanilla extract
• 2 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch of salt
• 200 g walnuts

For the frosting:

• 120 g soft butter
• 260 g double cream cheese
• 240 g icing sugar
• 1 tbsp vanilla extract

Decoration:

• 20 g chopped pistachios

Pistachio sponge roll with raspberry cream filling

Recipe for 1 sponge roll

Ingredients for the sponge cake: 

• 6 eggs (size M, unseparated)
• 85 g sugar
• 60 g pistachio kernels, shelled
• 80 g wheat flour (type 405) or spelt flour (type 630)

Ingredients for the raspberry cream: 

• 250 g mascarpone
• 250 g low-fat quark
• 200 ml whipped cream (liquid)
• 50 g sugar
• 1 sachet of vanilla sugar
• 150 g raspberries (frozen, thawed)
• 15 g instant gelatine

In addition:

• 250 g mascarpone
• 250 g low-fat quark
• 200 ml whipped cream (liquid)
• 50 g sugar
• 1 sachet of vanilla sugar
• 150 g raspberries (frozen, thawed)
• 15 g instant gelatine

Preparation:

1. Preheat the oven to 210 degrees top/bottom heat.
2. Line a baking tray with baking paper.
3. For the sponge mixture, beat the eggs with the sugar for approx. 10 minutes until white and creamy.
4. Finely grind the pistachio kernels in a blender and add to the foam mixture.
5. Sieve the flour over the foam mixture and carefully fold in with a whisk.
6. Spread the sponge mixture on the baking tray and smooth out. Bake in a preheated oven at 210 degrees for approx. 6-8 minutes. Test with a skewer to see if the sponge is baked through. Remove from the oven and immediately cover with another baking tray - the resulting moisture keeps the sponge flexible so that it can be rolled up easily later. Leave to cool completely.
7. For the cream, whip the mascarpone, quark, cream, sugar and vanilla sugar until the cream thickens. Then stir in the raspberries and instant gelatine. Chill the cream for 30 minutes.
8. Turn the sponge out onto a surface and carefully remove the baking paper.
9. Spread 2/3 of the cream over the sponge. Fill the remaining cream into a piping bag with a decorating nozzle and chill. Spread the fresh raspberries over the cream.
10. Carefully roll up the sponge cake and place on a serving plate. Chill for 30 minutes.
11. Decorate the roll with cream tufts, chocolate bunnies, chocolate eggs, raspberries, pistachios and icing sugar.
12. Keep chilled until ready to serve.

Even more Easter inspiration

If you're looking for more delicious recipe ideas for Easter, take a look at our other blog posts for inspiration:

Recipes Easter Brunch | CASO Design Onlineshop
Egg liqueur | CASO Design Onlineshop
Salmon trout with asparagus | CASO Design Onlineshop

Take a look and discover more culinary highlights for your Easter table!

We hope you enjoy baking them!