Easter cakes

03/27/2016 11:29:46

Easter cakes

Easter cakes  

Preaparation time: 30 minutes excluding decoration


  • 2 eggs
  • 75 g of sugar
  • 20 g of finely chopped almonds
  • 20 g of cornflour
  • 90 g of flour
  • 50 g of butter
  • 50 g of plain yogurt
  • ½ grated lemon rind
  • 4 g of yeast
  • 1 pinch of salt
  • 7 g of cocoa powder
  • 2 spoons of milk


  • 140 g of icing sugar
  • 10 g of egg white
  • 10 g of lemon juice
  • food colourings: yellow, green, blue



  1. Beat the soft butter with the sugar and eggs.
  2. Flavour with the grated lemon rind.
  3. Stir in the sieved flour together with the cornflour, yeast and salt, then add the almonds.
  4. Stir and add the yogurt.
  5. Divide the mixture into two parts, adding cocoa powder and milk to one of them.
  6. Put the mixture in a pastry bag and divide the chocolate mix between three moulds and the plain mix between the remaining ones.
  7. Put the mould on a baking tray and bake at 175° for approximately 18 minutes.
  8. When the cakes are cooked, take them out of the oven and turn them out onto a rack to cool, levelling off the rounded part if necessary.


  1. Sieve the icing sugar into a bowl.
  2. Start to mix it together adding the egg white and filtered lemon juice.
  3. Whisk the mixture using an electric whisk until it is blended altogether.
  4. Divide the icing into three bowls and colour them yellow, green and blue.


Put each icing into three paper cones and decorate the cakes.

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