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Home Paastaart met lemoncurd en verse bessen

Easter Spring Dessert Festive Vegetarian

Easter calls for a table full of color, togetherness and something delicious to enjoy. This cake with lemon curd and fresh berries is bright, light and perfect for the spring feeling of the Easter days. Serve the cake in pretty small bowls for an extra festive presentation, so everyone has their own portion. Need more inspiration? Check out our selection for Easter and make it an unforgettable moment.

x_ckl_recipe_markerEaster cake with lemon curd and fresh berries This airy Easter cake with creamy lemon curd and colorful berries is exactly the dessert the Easter table is waiting for. Fresh, cheerful and surprisingly easy to make. How do you make an Easter cake with lemon curd and fresh berries? Dessert Dutch 8 servings 30 min 30 min 30 min 90 min

Preheat the oven to 175°C. Line a 22 cm springform pan with baking paper and lightly butter the sides.
Beat the eggs with the sugar in a large bowl until light and pale yellow; this takes about 5 minutes with a mixer.
Sift the flour and baking powder over the egg mixture and fold gently so you keep the air in.
Add the melted butter and lemon juice and fold gently through the batter once more.
Pour the batter into the springform pan and bake the cake for 25 to 30 minutes until a skewer comes out clean. Let the cake cool completely on a cooling rack.
Meanwhile make the lemon curd: put the lemon juice, lemon zest, sugar, eggs and butter in a small saucepan over low heat. Stir continuously with a whisk until the mixture thickens, about 8 to 10 minutes. Remove from the heat and let cool.
Whip the cream until stiff with one tablespoon powdered sugar. Slice the cooled cake horizontally in half and spread the bottom layer generously with lemon curd and half of the whipped cream.
Place the top layer back on, spread with the remaining whipped cream and top with fresh berries. Dust with a little powdered sugar for a festive finish.
Cut the cake into slices and serve each portion in a small bowl for a beautiful Easter table presentation.

Easter Spring Dessert Festive Vegetarian 4 eggs 150 g caster sugar 150 g self-rising flour 1 tsp baking powder 80 g butter, melted 2 tbsp lemon juice For the lemon curd: 3 lemons (zest and juice) 150 g sugar 3 eggs 80 g butter, diced 300 ml heavy cream 1 tbsp powdered sugar (plus extra for dusting) 200 g mixed fresh berries (strawberries, raspberries, blueberries) 22 cm springform pan Mixing bowl Hand mixer or stand mixer Spatula Saucepan Whisk Cooling rack Small bowls Sieve Easter easter Mixing Bowl mixing-bowl Baking bakken Baking molds baking-tins Aperol Spritz Glasses - 450 ml - Official Glass - 6 pieces Aperol ["Spritz Glas"] Cookinglife Cooking Timer Egg Stainless Steel Cookinglife Kookwekker Cookinglife Wine Glass Set Milena 12-Piece - Red Wine Glasses + White Wine Glasses Cookinglife Wijnglazenset Paas Spritz with orange and rosemary foodies-paas-spritz-met-sinaasappel-en-rozemarijn Easter table with deviled eggs and spring vegetables foodies-paastafel-met-gevulde-eieren-en-lentegroenten Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Terracotta crème brûlée with orange and cardamom foodies-terracotta-creme-brulee-met-sinaasappel-en-kardemom

Recipe

Easter cake with lemon curd and fresh berries

This airy Easter cake with creamy lemon curd and colorful berries is exactly the dessert the Easter table is waiting for. Fresh, cheerful and surprisingly easy to make.

Course	Dessert
Kitchen	Dutch
Servings	8 servings

Preparation time

Preparation time	30 min
Time in oven	30 min
Cooling time	30 min
Total	90 min

Equipment

22 cm springform pan
Mixing bowl
Hand mixer or stand mixer
Spatula
Saucepan
Whisk
Cooling rack
Small bowls
Sieve

Ingredients

4 eggs
150 g caster sugar
150 g self-rising flour
1 tsp baking powder
80 g butter, melted
2 tbsp lemon juice
For the lemon curd: 3 lemons (zest and juice)
150 g sugar
3 eggs
80 g butter, diced
300 ml heavy cream
1 tbsp powdered sugar (plus extra for dusting)
200 g mixed fresh berries (strawberries, raspberries, blueberries)

How do you make an Easter cake with lemon curd and fresh berries?

Preheat the oven to 175°C. Line a 22 cm springform pan with baking paper and lightly butter the sides.
Beat the eggs with the sugar in a large bowl until light and pale yellow; this takes about 5 minutes with a mixer.
Sift the flour and baking powder over the egg mixture and fold gently so you keep the air in.
Add the melted butter and lemon juice and fold gently through the batter once more.
Pour the batter into the springform pan and bake the cake for 25 to 30 minutes until a skewer comes out clean. Let the cake cool completely on a cooling rack.
Meanwhile make the lemon curd: put the lemon juice, lemon zest, sugar, eggs and butter in a small saucepan over low heat. Stir continuously with a whisk until the mixture thickens, about 8 to 10 minutes. Remove from the heat and let cool.
Whip the cream until stiff with one tablespoon powdered sugar. Slice the cooled cake horizontally in half and spread the bottom layer generously with lemon curd and half of the whipped cream.
Place the top layer back on, spread with the remaining whipped cream and top with fresh berries. Dust with a little powdered sugar for a festive finish.
Cut the cake into slices and serve each portion in a small bowl for a beautiful Easter table presentation.

Cooking mode Prevents your screen from going to sleep

The lemon curd is the real star of this recipe. It’s bright, creamy and gives the cake exactly that springlike flavor that belongs with Easter. Make the curd a day ahead so you can work quickly on the day itself and have more time to enjoy with the people around you.

Serve the cake slices in colorful little bowls for a cheerful Easter table that immediately stands out. Pretty bowls make the difference between just serving and really creating a moment. Choose colors that suit the spring season and enjoy this tasty Easter dessert together.

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