10-minute Easter mazarin cake
An easy Easter mazarin cake (Danish almond cake) topped with mascarpone cream and crushed mini chocolate Easter eggs.The recipe serves 8-12.
Servings 12 servings
Calories 402kcal
Ingredients
- 2 shop-bought mazarin cakes – the classic round ones Danish almond cakes
- 150 g mascarpone
- 150 ml whipping cream (38% fat)
- 30 g icing sugar
- 2 tsp vanilla sugar
- 1 lemon, finely grated zest only
- 50 ml freshly squeezed lemon juice
- 100 g mixed mini chocolate Easter eggs, crushed the small sugar-shelled kind
Topping
- 1 handful mixed mini chocolate Easter eggs, crushed
Instructions
- Put the mascarpone, cream, icing sugar, vanilla sugar, lemon zest and lemon juice in a bowl and whisk together until the cream begins to thicken.It thickens quickly, so take care not to over-whip it.
- Tip the crushed Easter eggs into the cream and fold them in thoroughly.
- Divide the mascarpone cream between the 2 mazarin cakes and spread it out with the back of a tablespoon.
- Top the cakes with crushed Easter eggs and serve.If the cakes are kept in the fridge, the sugar coating on the Easter eggs may melt and bleed colour into the cream.
Nutrition
Calories: 402kcal | Carbohydrates: 47g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 211mg | Potassium: 71mg | Fiber: 1g | Sugar: 33g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 1mg