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Home Paastaart met lemoncurd en verse bessen

Easter Festive Dessert Spring Cake Berries

Easter is about being together, good food and that little extra effort that really brings your table to life. This Easter cake with lemon curd and fresh berries is proof of that. Fresh in flavor, beautiful in color and surprisingly simple to make. Serve it on plain white tableware and you instantly have a table that looks both culinary and festive. Everything you need for a successful Easter celebration can be found in our collection Easter products.

x_ckl_recipe_markerEaster cake with lemon curd and fresh berries This Easter cake with lemon curd and fresh berries is exactly what you want for a celebratory Easter breakfast or brunch. Fresh, airy and beautiful to serve on a crisp white plate. How to make an Easter cake with lemon curd and fresh berries? Dessert Dutch 6 people 25 min 35 min 30 min 90 min

Preheat the oven to 175°C (top and bottom heat).
Beat the softened butter with the sugar until creamy using a mixer. Add the eggs one at a time, mixing well between each addition.
Sift the flour, baking powder and a pinch of salt over the butter mixture and gently fold it in. Add the milk and mix until you have a smooth batter.
Grease the springform pan and lightly dust with flour. Pour the batter in and bake the cake for 30 to 35 minutes in the oven. Insert a skewer into the center: if it comes out clean, the cake is done.
Let the cake cool completely on a rack. Then cut it horizontally in half with a long serrated knife.
Whip the cream to stiff peaks with the powdered sugar and vanilla extract. Reserve one third of the whipped cream for the top.
Spread the lemon curd over the bottom half of the cake. Spread two thirds of the whipped cream over it and scatter a handful of blueberries and raspberries. Place the top half on.
Spread the remaining whipped cream over the top of the cake. Decorate generously with the remaining berries, some fresh mint leaves and, if you like, a light dusting of powdered sugar.
Chill the cake for at least 30 minutes before serving so everything sets. Cut into neat slices and serve on a flat or deep plate.

Easter Festive Dessert Spring Cake Berries 200 g softened butter 200 g granulated sugar 4 eggs (M) 200 g self-raising flour 1 tsp baking powder Pinch of salt 4 tbsp milk 200 g lemon curd (from a jar or homemade) 400 ml whipping cream 2 tbsp powdered sugar (plus extra for dusting) 1 tsp vanilla extract 150 g fresh blueberries 150 g fresh raspberries Handful of fresh mint leaves Springform pan (24 cm) Mixer or hand mixer Mixing bowls Sieve Spatula Long serrated knife Cooling rack Refrigerator Easter easter Cake Stand cake-stand Cake Tops cake-dome Specific to Cakes specific-for-cakes BonBistro Tableware set Yong Squito - White - 18-piece / 6 people BonBistro ["Serviesset"] Birkmann Baking Pan Set Easy Baking - 3 pieces - Springform - Bundt - Cake Pan Birkmann Bakvorm Paas Spritz with orange and rosemary foodies-paas-spritz-met-sinaasappel-en-rozemarijn Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Paasdrink met limonade en vers fruit foodies-paasdrink-met-limonade-en-vers-fruit Easter brunch with eggs, salmon and fresh herbs foodies-paasbrunch-met-eitjes-zalm-en-verse-kruiden

Recipe

Easter cake with lemon curd and fresh berries

This Easter cake with lemon curd and fresh berries is exactly what you want for a celebratory Easter breakfast or brunch. Fresh, airy and beautiful to serve on a crisp white plate.

Course	Dessert
Kitchen	Dutch
Servings	6 people

Preparation time

Preparation time	25 min
Time in oven	35 min
Cooling time	30 min
Total	90 min

Equipment

Springform pan (24 cm)
Mixer or hand mixer
Mixing bowls
Sieve
Spatula
Long serrated knife
Cooling rack
Refrigerator

Ingredients

200 g softened butter
200 g granulated sugar
4 eggs (M)
200 g self-raising flour
1 tsp baking powder
Pinch of salt
4 tbsp milk
200 g lemon curd (from a jar or homemade)
400 ml whipping cream
2 tbsp powdered sugar (plus extra for dusting)
1 tsp vanilla extract
150 g fresh blueberries
150 g fresh raspberries
Handful of fresh mint leaves

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

Preheat the oven to 175°C (top and bottom heat).
Beat the softened butter with the sugar until creamy using a mixer. Add the eggs one at a time, mixing well between each addition.
Sift the flour, baking powder and a pinch of salt over the butter mixture and gently fold it in. Add the milk and mix until you have a smooth batter.
Grease the springform pan and lightly dust with flour. Pour the batter in and bake the cake for 30 to 35 minutes in the oven. Insert a skewer into the center: if it comes out clean, the cake is done.
Let the cake cool completely on a rack. Then cut it horizontally in half with a long serrated knife.
Whip the cream to stiff peaks with the powdered sugar and vanilla extract. Reserve one third of the whipped cream for the top.
Spread the lemon curd over the bottom half of the cake. Spread two thirds of the whipped cream over it and scatter a handful of blueberries and raspberries. Place the top half on.
Spread the remaining whipped cream over the top of the cake. Decorate generously with the remaining berries, some fresh mint leaves and, if you like, a light dusting of powdered sugar.
Chill the cake for at least 30 minutes before serving so everything sets. Cut into neat slices and serve on a flat or deep plate.

Cooking mode Prevents your screen from going to sleep

A beautiful cake deserves a beautiful plate. Serve this Easter cake on plain white tableware and you'll immediately see the difference. The colors of the berries and the creamy whipped cream show best against a neutral background. This way you turn a cozy Easter breakfast into a true culinary memory.

Have guests who don't like lemon curd? Feel free to replace it with a layer of fresh strawberry jam or a light vanilla cream. The cake is a hit at the table either way. Enjoy it together with the people you love to have around you at Easter.

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