Zutaten für Victorian Spring Posy Cake For Easter Or Mother's Day
- 1 cup (2 sticks) unsalted butter, softened
- Caster Sugar
- 4 large eggs
- Self Raising Flour
- Oranges
- 8 ounces mascarpone cheese
- 1 cup lemon curd
- Violets
- Orange
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Zubereitung von Victorian Spring Posy Cake For Easter Or Mother's Day
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Zest the oranges and lemons and add to the batter along with the orange and lemon juice. Gently fold in.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, level the tops of the cakes if necessary.
- Whip the mascarpone cheese until smooth and fluffy. Gently fold in the lemon curd.
- Place one cake layer on a serving plate. Spread half of the mascarpone mixture over the top. Top with the second cake layer and spread the remaining mascarpone mixture over the top.
- Arrange your crystallised violets (or chosen decorations) to create a beautiful spring posy on top of the cake.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
131g
Fat
76g
Carbs
18g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Breads Desserts Eggs Dairy Fruit European Finger Food Heirloom Historical Holiday Event Kid Friendly Romantic Spring Vegetarian Cakes Easter English Scottish Coffee Cakes Eggs Dietary Welsh Seasonal Cake Fillings And Frostings Oamc Freezer Make Ahead Toddler Friendly Citrus Lemon Oranges Taste Mood Number Of Servings Presentation Served Cold
