Easter cream slices
easy
90 mins
90 mins
Ingredients
- 250 g soft butter or margarine
- 250 g Sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 300 g Flour
- 1 package Baking Powder
- 400 g Whipped cream
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 200 g Strawberries
- 1 (approx. 350 g) small mango
- 2 Kiwis (approx. 50 g each)
- 25 g Dark chocolate
- 1 package Vanillin sugar
- 20 g ground pistachio kernels
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, sugar and salt. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in 100 g cream, lemon peel and lemon juice. Pour the dough into the greased, floured fat pan (32 x 39 cm) of the oven and smooth it down.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Leave to cool on a cake rack for at least 1 1/2 hours. Wash, clean and slice the strawberries. Peel the mango, cut the flesh off the stone. Cut one half of the pulp into cubes, the other into thin slices. Peel kiwis and cut into slices. Finely chop the chocolate. Whip 300 g cream until stiff, allow vanilla sugar to trickle in. Pour into a piping bag with a medium-sized star-shaped spout. Cut the cake into about 20 pieces (approx. 6 x 10 cm).
- 3
Finely chop the chocolate. Whip 300 g cream until stiff, allow vanilla sugar to trickle in. Pour into a piping bag with a medium-sized star-shaped spout. Cut the cake into about 20 pieces (approx. 6 x 10 cm). Spray eggs onto the pieces. Cover with fruit (place kiwi on top just before eating, otherwise it will turn bitter), sprinkle with chocolate and pistachios. Dust with icing sugar and decorate with mint
Nutrition Facts
310 kcal
28 g
20 g
5 g
More Delicious Recipes
