Easter Cake with Lemon
recipe

A delightful Easter cake that combines light and dark sponge layers with lemon curd and lemon cream. Beautifully decorated with fondant and chocolate twigs, this cake is perfect for Easter celebrations.
Preparation Time: 2 hours
Serving Size: 10-12 servings

Ingredients:

- Light sponge cake
- Dark sponge cake
- 400 g lemon cream
- 2 dl heavy cream
- 200 g lemon curd
- Fondant
- Chocolate (for twig decorations)
- Royal icing (for decoration)

Instructions:

1. Prepare the light and dark sponge cakes separately and allow them to cool.
2. Whip the heavy cream until stiff peaks form, then fold in the lemon cream.
3. Cut the cakes into desired layer sizes.
4. Place the light sponge layer on a serving platter and spread a layer of lemon cream on top.
5. Add a layer of lemon curd over the lemon cream.
6. Place the dark sponge layer on top and repeat the previous steps.
7. Cover the entire cake with fondant and shape it into your desired decorations.
8. Make twigs from chocolate and decorate the cake with royal icing.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 50 g
Sugars: 30 g

Reviews: 4.83 (4116 reviews) ★★★★★ share