In our country, Easter is a family tradition, which acquires even more value when the cake is prepared at home, created by the hands and wisdom of the women (or men) of the family.
If you would like to serve Easter desserts on the table that are more creative than the usual dove or chocolate egg, and that are perhaps also easy to prepare--leaving you some time to relax and enjoy the holidays--here are three recipes that are quick and easy to make, but have unquestionable flavor and stage presence. On the other hand, if you are a pastry enthusiast you could further your skills, and perhaps turn them into a profession, by attending our Pastry chef course.
TART RED FRUITS AND MASCARPONE
For 4 people - duration: 60 minutes
Ingredients: 450 g short pastry, 350 g mascarpone, 200 cl whipping cream, 3 tbsp orange liqueur, 200 g red fruits, 4 tbsp icing sugar, a few mint leaves
Preparation:
- Butter a 24-cm-diameter baking pan and line the inside with the shortcrust pastry, then place it in the refrigerator for 30 minutes. Heat the oven to 180°C (350°F).
- Take the pan with the shortcrust pastry out of the refrigerator and cover the inside with baking paper, cover the baking paper with dry beans and bake in the oven for 25 minutes. After that, set aside to cool.
- Meanwhile, whip the cream and mix it with the mascarpone, liqueur and two tablespoons of powdered sugar.
- Pour the resulting mixture into the bottom of the tart.
- Decorate as desired with red fruits, mint leaves, and sprinkle with remaining powdered sugar.
ANGEL CAKE
For 4 people - duration: 60 minutes
Ingredients: 200 g egg whites, 170 g granulated sugar, 75 g 00 flour, 15 g amaretto, one lemon peel, a pinch of salt.
For the buttercream: 50 g butter, 70 g margarine, 160 g powdered sugar, 2 tablespoons milk.
Preparation:
- heat the oven to 180 degrees
- put the egg whites in a bain-marie (well mixed with a whisk), when they reach a temperature of 35° pour the egg whites into a large bowl and beat them with an electric whisk, remember to add a pinch of salt.
- While whipping, add half the sugar, trying to make a semi-solid mixture.
- Add the sifted flour and add the rest of the sugar, lemon zest and amaretto.
- Lay the dough in a cake pan and put it in the oven for about 30 min.
- Prepare the buttercream that will be used for the filling by starting to heat the milk in a saucepan.
- Pour the powdered sugar into a large bowl and add the softened butter, margarine and then start mixing.
- Mix all the ingredients together and add the milk as well. For best results use a whisk. The cream will be ready when it looks like froth.
- Remove the cake from the oven and let it cool. Spread the buttercream on top and serve at the table.
CHOCO CUPCAKE
For 4 people - duration: 75 minutes
Ingredients: 2 eggs, 100 g sugar, 130 g butter, 120 g dark chocolate, 140 g flour,
40 g bitter cocoa, 2 teaspoons vanilla baking powder, 1 pinch of salt.
For the cream: 250 g mascarpone, 3 tablespoons sugar, 80 ml milk, one vial of vanilla essence, a few tufts of mint.
Preparation:
- heat the oven to 170°.
- Whisk the eggs with the sugar until the mixture becomes light and fluffy.
- Meanwhile, melt the butter in a bain-marie along with the slightly coarsely chopped chocolate; then let it cool.
- Sift the flour with the baking powder, cocoa, and salt, and then sprinkle over the previous mixture.
- Add the butter and chocolate and trowel gently.
- Place the resulting mixture in cupcake cups and bake in the oven for about 20 to 25 minutes: do the toothpick test to make sure the inside is cooked through, then let cool.
Cream preparation:
- In a bowl, process the mascarpone cheese together with the sugar, milk, vanilla essence and food coloring until the mixture is orange in color with a smooth consistency.
- Place the dough in a piping bag with a smooth nozzle.
- Make a cone-shaped hole in the center of the cupcakes and fill it with the mascarpone cream, letting it spill out a couple of inches in height.
- Decorate with a sprig of mint and serve.
Sources:
Giallozafferano.com.
Galbani.com/recipes
