You still need inspiration for Easter? Look no further, I have 20 recipes neatly organized for you. Starting with yeast dough, followed by breakfast/brunch, cupcakes and Easter cakes. I will keep it short, enjoy Easter, spring, hope and the beginning of warm(er) days!
Traditional yeast dough from the Ukraine: Paska
Guys, finally I can introduce some cupcakes to you that taste even better on day 2 or even 3. Once the cupcakes had the chance to fully develop their flavor, you will taste the lime much more, the rum is going to still be present, but more so in the back. If you are waiting for spring to finally come, how about making these mojito cupcakes? I often find March to be a though month, I am tired of the snow, I want to have more green, some refreshing ingredients, I am longing for more ease, for the birds to chirp and simply for spring. These mojito cupcakes came to be because a) I finally wanted to make some cupcakes, it has been ages! and b) I felt like something refreshing was needed. So mojito cupcakes it is!
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Finally strawberry season is upon us. I thought I would introduce cute little strawberry cupcakes to you guys shortly before Mother’s Day. They are easily prepared and would be such a sweet gift. If you transport the cupcakes without the forsting, you can even travel a bit. I recommend swirling on the frosting shortly before serving. I mean, who wouldn’t love a lemon cupcake with strawberry-jam filling and whipped cream that is infused with freeze-dried strawberries?
This coconut cake from Venezuela is called “bienmesabe” (this tastes delicious) for a good reason. If you are a coconut lover, this cake is for you. Coconut sponge is filled with a coconut cream and then covered in meringue and toasted coconut flakes. Not really sure if you can corporate even more coconut flavor into a cake.
Has this ever happened to you? You want to make a specific recipe from your grandma. In my instance this was paska, the Ukrainian Easter bread. She even has two handwritten recipes in her tiny booklet. However, not even all ingredients are listed (such as flour) and there are no instructions. There is no oven temperature or even baking time. I did pull my hair when I realized that because my grandma passed away so I couldn’t ask her anymore. How am I supposed to make paska if there are no instructions and not even all ingredients listed? I remember that I confronted her on several occasions when she was still alive. Her reply was simple, you “feel” when the dough is right, you “know” how much sugar to add. Well, you may do if you make the recipe ten million times, but grandma, I am not you, I don’t feel or know anything! So instead I turned to Instagram and asked you guys if you knew of any good recipe. I was so astonished how many people actually replied and provided recipes to me. Thank you so much for that! I am so excited I got to make paska in the end, I had the chance of eating it during my childhood. My grandmother was born in the Ukraine in Odessa and she always served it for Easter.
Pavlova, a meringue nest with whipped cream and mango filling, who wants a piece? I am going to introduce this recipe from Australia/New Zealand to you. Reason for this being my hubby, who requested pavlova for our 12-year anniversary. There is a similar recipe in Colombia, called merengón with berries, whipped cream and meringue. No wonder that he wanted something similar. Pavlova is, compared to meringue, slightly different. You do have a crunchy outside, yet since you fold in a bit of cornstarch and vingear, the inside remains creamy (see picture below) which is similar to marshmallows. Does this sound like something you are into? Then you should give pavlova a try.
Finally, today I am going to show you a basic yeast dough recipe, this is a raspberry yeast wreath, which is a wonderful treat for breakfast or if you want something nice with your coffee.
It’s about high time for another sponge roll. This time I am offering a refreshing lemon sponge roll, which is perfect for winter days. The vanilla sponge contains lemon zest as well as lemon juice and obiously the same holds true to the filling as well. For the extra kick, we will brush the roll with some lemon syrup.
Today you will get a simple, yet extra moist and very lemony lemon loaf or lemon pound cake. If my hubby were to decide, I am sure I would be making cakes with citrus fruits all the time. It is by no accident that my first published recipe is a French tarte au citron oder lemon tart. I made it for Valentine’s Day and published it shortly afterwards. My list can go on and on, I do have double lemon cupcakes, blueberry lemon cake, American lemon pie and (key) lime pie on the blog, I think it is endless. All of these baked goods were for him, of course. He just loves this tart flavor and I won’t say no to lemons and limes either. Especially in winter when fruits are harder to get and the options limited. So I decided to make a simple lemon loaf. The recipe I found used tons of lemons so I gave it a go and the result is full of lemon flavor.
We finally need another German recipe on the blog, for that reason you will get the typical Snow White Cake aka Donauwelle. But I am serving this classic with a twist, you will get it with strawberries instead of cherries. This cake contains a marbled cake base (another super German recipe) into which you press some cherries (normally), followed by a layer of German buttercream and topped off with a chocolate layer. Beside the Black Forest Cake this Snow White Cake is super German for me. But since I was not in the mood for canned cherries, I decided to use a lot of fresh strawberries, so my buttercream contains chunks of strawberry. The chocolate layer also has some strawberries tucked inside. Because why not?
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