Recipe ideas
Sweet Easter joy: two irresistible recipes for the Easter table
Easter is just around the corner - and therefore the perfect opportunity to bake and enjoy with family and friends. With our two irresistible recipes, you are guaranteed to put a smile on everyone's face at the Easter table. Try our moist carrot cake and the sophisticated pistachio sponge roll with raspberry cream - both recipes are easy to make and a real treat for the taste buds!
We used the innovative Click series to prepare both recipes. Thanks to the practical magnetic rechargeable battery, the appliances offer maximum flexibility in the kitchen - cordless, powerful and stylish. This not only makes baking easier, but also more convenient!
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
Preparation for the cake:
- Preheat the oven to 165 degrees fan.
- Grease a loaf tin with a little oil.
- Peel the carrots and finely grate using the MultiSlicer.
- Roughly chop the walnuts in the Click & Mash.
- Mix together the flour, baking powder, cinnamon, salt, nutmeg, brown sugar and white sugar.
- Now add the oil, eggs and vanilla extract and stir with the Click & Mix until creamy.
- Finally, stir in the grated carrots and chopped walnuts.
- Pour the batter into the greased loaf tin and bake in the oven for approx. 70 minutes (stick test).
- Then leave to cool, remove from the tin and leave to cool completely on a cake rack.
Preparation for the frosting:
- Stir the soft butter until creamy.
- Now stir in the cream cheese.
- Finally, add the vanilla extract and icing sugar and mix into a smooth cream.
- Spread the frosting generously over the cooled cake with a spoon.
- Sprinkle with the chopped pistachios and enjoy.
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:
- Preheat the oven to 210 degrees top/bottom heat.
- Line a baking tray with baking paper.
- For the sponge mixture, beat the eggs with the sugar for approx. 10 minutes until white and creamy.
- Finely grind the pistachio kernels in a blender and add to the foam mixture.
- Sieve the flour over the foam mixture and carefully fold in with a whisk.
- 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.
- 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.
- Turn the sponge out onto a surface and carefully remove the baking paper.
- 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.
- Carefully roll up the sponge cake and place on a serving plate. Chill for 30 minutes.
- Decorate the roll with cream tufts, chocolate bunnies, chocolate eggs, raspberries, pistachios and icing sugar.
- 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!
