Classic Easter Baking

Summer warmth of the spring sun or the freezing cold of winter? Home-made coffee cakes with freshly-brewed coffee taste good whatever the Easter weather. Here you will find delicious, colourful cakes that last from Maundy Thursday to Easter Monday – or even longer if you wish.

Below you will find recipes for Chocolate pie with Italian meringue, Creamy lemon pie, Easter fancies, Easter macaroons, Easter roasting pan cake, Easter carrot cake, Apricot muffins, Easter brussels, Almond gateau and Lemon fancies.


Chocolate pie with Italian meringue

Chocolate pie with Italian meringue

10-12 portions 1 hour + about 2-3 hours in the refrigerator
Ingredients

Base
50 g butter
10 Digestive biscuits
3 tbsp Dansukker Brown Sugar

Chocolate cream
150 ml whipping cream
90 g Dansukker Cane Sugar
95 g Dansukker Dark Muscovado Sugar
3 egg yolks
150 g dark chocolate
90 g butter at room temperature
1 pinch of salt

Italian meringue
2 egg whites
220 g Dansukker Granulated Sugar
100 ml water
Zest of 1/2 lemon, preferably organic


Melt the butter and mix with the digestive biscuits and sugar. Press the mixture onto the base of a round springform tin, about 18 cm in diameter.

Heat the cream, granulated sugar and muscovado sugar in a saucepan. Put aside.

Whisk the egg yolks lightly together in a bowl. Add the cream mixture while whisking, and pour back into the saucepan. Heat to approximately 85°C.

Finely chop the chocolate and add to the cream mixture. Beat to a smooth mixture and then add the butter a little at a time. Finally add a pinch of salt. Beat until the mixture is smooth.

Pour the chocolate cream over the base and leave to set in the refrigerator for about 2-3 hours.

Whisk the egg whites until light and fluffy. Bring the water, sugar and lemon zest to the boil in a heavy-based saucepan and heat to 120°C. Pour the sugar syrup as a thin stream into the egg whites, while whisking. Continue whisking until the meringue has cooled.

Place the meringue in a piping bag with nozzle of your choice, and pipe over the chocolate pie. Caramelise the meringue using a cook’s blow torch and serve the pie.

The recipe was made by

Dansukker

Creamy lemon pie

Creamy lemon pie

Sweet, sour and simple.
Ingredients

150 g organic plain flour
1 tbsp Dansukker Organic Light Syrup
1 tbsp Dansukker Organic Sugar
1 tsp Dansukker Vanilla Sugar
100 g cold butter, sliced into small pieces
1 egg yolk

Filling
2 eggs
5 egg yolks
225 g Dansukker Organic Sugar
1 tsp Dansukker Vanilla Sugar
75 ml whipping cream
Juice of 3 lemons, preferably organic
Zest of 1 lemon, washed thoroughly
Dansukker Organic Icing Sugar for dusting once the pie is done


Preheat the oven to 175 °C.

Mix the flour and remaining ingredients for the pie crust in a food processor or blender until it forms a smooth dough.

Press the dough into a pie dish with removable base, 24 -27 cm in diameter, and prebake in the oven for about 20 minutes.

Whisk together the eggs, egg yolks and sugar, adding the cream and finally the lemon juice and zest.

Pour the filling into the pie crust and bake for about 30-35 minutes.

Leave to cool completely, preferably in the fridge, to allow the filling to set.

Dust with icing sugar before serving.

The recipe was made by

Dansukker

Easter fancies

Easter fancies

Makes 12
Ingredients

Pastry
250 g plain flour
1 1/4 dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
Pinch of salt
125 g butter or margarine, cut into pieces
2 egg yolks
1 tbsp cold water

Filling
3 egg whites
Pinch of salt
1/2 dl Dansukker Granulated Sugar
125 g butter or margarine, softened
100 g ground, blanched almonds
1 1/4 dl plain flour
1 dl jam, any sort

To decorate
Dansukker Icing Sugar
Easter sweets


Grease 12 brioche tins or other fluted tins. Combine the flour, sugar, vanilla sugar, salt and fat in a bowl and stir until the fat has disintegrated into the mixture. Add the egg yolks and water and work together to make a dough. Put the dough in a plastic bag and refrigerate for about 30 minutes.

Whisk the egg whites with the salt until they form stiff peaks. Add the sugar while still whisking. Work in the fat, followed by the almonds and flour.

Press the dough into the tins. Put a scant teaspoon of jam in each tin, then divide the almond mixture on top. Bake in the centre of the oven at 175 °C (fan oven 150 °C) for about 30 minutes. Put an Easter sweet on top of each cake. Dust with icing sugar to serve.

The recipe was made by

Dansukker

Easter macaroons

Easter macaroons

Ingredients

100 g almonds
3 dl Dansukker Icing Sugar
3 egg whites
1/2 dl Dansukker Granulated Sugar
Yellow food colouring

Frosting
100 g Philadelphia cream cheese, natural
1 dl Dansukker Icing Sugar
1/2 g saffron 


Blanch, peel and grind the almonds. Mix the almonds and icing sugar. Beat the egg whites with an electric until stiff. Add the granulated sugar and beat the meringue until stiff. Gently fold in the almond and icing sugar mixture.

Spoon or pipe the mixture onto a parchment-lined baking sheet. The mixture should make about 40 macaroons. Leave to rest for 15 minutes, then bake on the bottom oven shelf at 150 °C for about 12-15 minutes.

Pull the parchment off the baking sheet onto a wire rack and leave the macaroons to cool. Mix together all the ingredients for the frosting. Spread the frosting on half of the macaroons and top with the remaining macaroons. Store in a cool place. 

The recipe was made by

Dansukker

Easter roasting pan cake

Easter roasting pan cake

makes about 40 pieces
Ingredients

5 eggs
4 dl Dansukker Brown Sugar Dry
2 dl liquid margarine
2 dl water
4 1/2 dl plain flour
2 tsp baking powder
100 g carrots, grated
200 g crushed pineapple, drained
50 g chopped walnuts
Butter/margarine and Dansukker Cane Sugar Granulated for the pan

Topping
3 dl whipping cream
150 g marshmallows
1 tsp Dansukker Vanilla Sugar

Decoration
Easter sweets


Grease a tin, about 30 x 40 cm, and sprinkle with the cane sugar. Beat the eggs and brown sugar until fluffy. Stir in the margarine and water. Mix together the dry ingredients and fold into the mixture. Add the carrots, pineapple and walnuts. Pour into the pan and bake in the centre of the oven for 25-40 minutes at 175 °C. Turn the cake out of the tin.

Mix the cream, marshmallows and vanilla sugar in a saucepan on the stove and melt over a low heat. Do not boil. Leave to cool slightly, then place in the fridge for 3-4 hours. Whip the mixture using an electric whisk until smooth and fluffy. Spread the marshmallow fluff over the cake and decorate with Easter sweets. Cut into squares.

The recipe was made by

Dansukker

Easter carrot cake

Easter carrot cake

about 12 pieces
Ingredients

300 g carrots
200 g Dansukker Icing Sugar
5 eggs
200 g plain flour
1 tsp Dansukker Vanilla Sugar
1 heaped tsp baking powder
100 g ground hazelnuts
100 g chopped almonds
125 g butter or margarine, softened
100 ml orange marmalade

Decoration
200 g Philadelphia cream cheese light
1 organic lemon
60 g Dansukker Icing Sugar
100 g desiccated coconut
Green food colouring
A couple of drops of water
Marzipan sweets


Peel and grate the carrots. Separate the egg whites and egg yolks. Whip the egg whites and icing sugar until they form stiff peaks. Mix together the flour, vanilla sugar, baking powder, hazelnuts and almonds and fold into the egg white mixture. Add the yolks, butter/margarine and marmalade and stir until well combined. Mix in the carrots. Pour into a greased, bread-crumbed cake tin about 24 cm in diameter. Bake in the lower part of the oven at 175 °C for 45-60 minutes. Leave the cake to cool on a wire rack.

Rinse the lemon and grate the zest finely. Mix the zest with the cream cheese and icing sugar and spread the mixture over the cake. Put the desiccated coconut in a bowl. Mix the food colouring with a little water and stir into the coconut to colour it green. Sprinkle the coconut over the cream cheese frosting. Decorate with marzipan sweets.

The recipe was made by

Dansukker

Apricot muffins

Apricot muffins

Makes 12
Ingredients

1 tin apricots (425 g)
2 eggs
1/2 dl rapeseed oil
1 dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
Pinch of salt
3 dl plain flour
1/2 dl potato starch
3/4 tsp baking powder
1 3/4 dl milk

To decorate
Dansukker Icing Sugar


Strain all the liquid off the apricots. Separate the eggs, putting the yolks and whites in separate bowls. Whisk together the yolks and oil. Combine the dry ingredients and gradually stir them into the yolk mixture, alternating with the milk. Beat the egg whites until stiff and fold into the cake mixture. Divide the mixture between 12 paper cases or greased muffin cups. Top each muffin with half an apricot, rounded side upwards. Bake at 175 °C (fan oven 150 °C) for about 20 minutes. Dust lightly with icing sugar before serving.

The recipe was made by

Dansukker

Easter brussels

Easter brussels

makes about 50
Ingredients

5 dl plain flour
1 dl Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
200 g butter or margarine

To serve
2 dl Dansukker Nib Sugar
Yellow and/or green food colouring
1 egg white


Start with the decoration. Place a dessert spoon of water in a glass, add food colouring to the desired colour. Add the nib sugar and mix well. Spread the coloured nibs out on a tray.

Quickly work together the pastry ingredients into a dough. Shape the dough into a roll, about 5 cm in diameter. Brush the roll with whisked egg white and then roll in the nib sugar. Cut into slices 3-4 mm thick and place on a baking tray lined with greaseproof paper.

Bake at the centre of the oven at 175°C for approx. 10 minutes.

The recipe was made by

Dansukker

Almond gateau

Almond gateau

about 15 pieces
Ingredients

5 eggs
150 g Dansukker Granulated Sugar or Cane Sugar, ideally organic
75 ml boiling water
Pinch of salt
120 g plain flour
1 tsp baking powder
75 g ground almonds

Filling
100 g dried apricots
200 ml water
200 g Dansukker Jam Sugar
500 ml cream
4 egg yolks
150 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
10 g corn flour
100 g butter, softened

Decoration
Dansukker Icing Sugar
Easter sweets


Start with the apricots for the filling. Chop them very finely or liquidise them with the water. Combine the apricots, water and jam sugar in a saucepan and simmer for 5 minutes while stirring continuously. Skim off the scum. Set aside.

Separate the egg whites and egg yolks. Whisk the yolks with half of the sugar until light and fluffy. Add the water. Beat the egg whites with the salt until stiff, then beat in the rest of the sugar. Mix together the flour, baking powder and almonds and fold into the egg yolk mixture. Gently fold the egg white mixture into the egg yolk mixture. Pour into a greased, bread-crumbed spring form tin about 26 cm in diameter. Bake in the lower part of the oven for about 40 minutes. Turn out the cake, allow it to cool, then cut it horizontally into four layers.

Combine the cream, egg yolks, icing sugar and corn flour in a saucepan and boil, stirring, until the mixture thickens. Strain the custard and pour it back into the saucepan. Add the vanilla sugar and butter and stir until the butter is thoroughly mixed into the custard. Cover the saucepan with a lid and refrigerate until cool. Spread the apricot jam over three of the cake layers. Spread the custard over the jam and sandwich the layers together. Decorate the cake with icing sugar and sweets.

The recipe was made by

Dansukker

Lemon fancies

Lemon fancies

Makes 25
Ingredients

100 g butter or margarine
125 g plain flour
30 g ground almonds
50 g Dansukker Granulated Sugar
3 g Dansukker Vanilla Sugar

Filling
2 eggs
100 g Dansukker Granulated Sugar
20 g plain flour
Juice and zest of 1 untreated lemon

Decoration
Dansukker Icing Sugar


Grease a square loose-bottomed cake tin measuring 23 x 23 cm, or make a mould the same size out of aluminium foil. Dust lightly with flour. Preheat the oven to 175 °C.

Melt the butter in a saucepan. Remove the saucepan from the heat and stir in the remaining ingredients. Press the mixture into the cake tin. Bake at the centre of the oven for 12 minutes. Set aside to cool. Reduce the oven temperature to 150 °C.

Beat the eggs and sugar until fluffy. Add the flour and lemon zest, then stir in the lemon juice. Pour the mixture onto the cake base and bake at the centre of the oven for about 15 minutes. When done, the filling should be firm but not browned. Allow the cake to cool, then cut into squares. Dust with icing sugar to serve.

The recipe was made by

Dansukker

You will find more recipes for Easter cakes here »