Egg cake for Easter

Name: Easter egg cake recipe
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 12
Cuisine: American cuisine, English cuisine
Ingredients: 300 g wheat flour; 150 g butter; 1 egg; 50 g powdered sugar; 500 g mascarpone; 250 ml cold heavy cream; 50 g powdered sugar; 1 jar Naturally Fruity Peach and Passion Fruit Stovit; chocolate eggs; small sweets; mini meringues

9/21/2026

Easter egg cake recipe

5.0

(2)

90 min

15 min

One portion: 100

360 kcal

19g carbs

4g protein

30g fat

Ingredients

ingredients for shortcrust cake bases

300 g wheat flour ((2 cups) )

150 g butter

1 egg (size L)

50 g powdered sugar ((1/3 cup) )

ingredients for mascarpone cream for the cake

500 g mascarpone (cold )

250 ml cold heavy cream

50 g powdered sugar ((1/3 cup) )

additional ingredients for the cake

1 jar Naturally Fruity Peach and Passion Fruit Stovit

chocolate eggs

small sweets

mini meringues

Instructions

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How to make an egg cake on shortcrust pastry

On an A4 sheet, draw a large egg, and draw a second one inside (I marked points 5 cm away from the drawn egg and then connected them). Cut out the shape. You can also use my template - the link is higher up in the post.

Prepare the shortcrust pastry - quickly knead the ingredients - if the dough doesn't want to stick together, you can add a little cold water.

300 g wheat flour, 150 g butter, 1 egg, 50 g powdered sugar

Wrap the dough in foil and chill for about 30 minutes.

After this time, roll out the dough to a thickness of about 5 mm - it's best to roll out the dough on baking paper.

Place the cut-out template and cut out an egg shape from the dough. Remove the excess dough, and transfer the cut-out dough along with the baking paper to a baking sheet.

Knead the rest of the dough again, roll it out, cut out the shape, and transfer to a baking sheet.

Prick both doughs with a fork.

Bake at 180 degrees (top/bottom mode) for about 15 minutes - until lightly browned. Let cool after baking.

Transfer mascarpone to a bowl, add heavy cream and powdered sugar - whisk everything at high speed.

500 g mascarpone, 250 ml cold heavy cream, 50 g powdered sugar

Transfer the prepared cream to a piping bag.

Place one of the cake layers on a flat board or platter.

Spread cream on it, then spread Naturally Fruity Peach and Passion Fruit from Stovit on the cream.

1 jar Naturally Fruity Peach and Passion Fruit Stovit

Cover with the second cake layer.

Pipe the rest of the cream.

Chill the cake in the refrigerator for at least 4 hours, or preferably overnight.