- 1¾ cups plain flour or 250 g
- 1 tin Nestlé® Sweetened Condensed Milk or 395 g
- 3 Eggs
- 2/3 cup butter or 150 g, soft
- 1 teaspoon Baking powder
- ½ tablespoon vanilla essence
- 1 tablespoon lemon zest, or zest of one lemon
- 1½ cups raspberry jam or 500 g
- For the almond paste:
- 1¾ cups ground almonds or 250 g
- 2 cups icing sugar or 220 g
- 2/3 tin Nestlé® Sweetened Condensed Milk or 263 g
- ½ teaspoon vanilla essence
- 3 tablespoons corn flour or 25 g
- 1½ teaspoons water
- For the butter cream:
- ¾ cup butter or 200 g
- 1 tin Nestlé® Sweetened Condensed Milk or 132 g
- ½ teaspoon vanilla essence
Easter Cake
INGREDIENTS
Easter Cake with
Easter Cake with 
- 1¾ cups plain flour or 250 g
- 1 tin Nestlé® Sweetened Condensed Milk or 395 g
- 3 Eggs
- 2/3 cup butter or 150 g, soft
- 1 teaspoon Baking powder
- ½ tablespoon vanilla essence
- 1 tablespoon lemon zest, or zest of one lemon
- 1½ cups raspberry jam or 500 g
- For the almond paste:
- 1¾ cups ground almonds or 250 g
- 2 cups icing sugar or 220 g
- 2/3 tin Nestlé® Sweetened Condensed Milk or 263 g
- ½ teaspoon vanilla essence
- 3 tablespoons corn flour or 25 g
- 1½ teaspoons water
- For the butter cream:
- ¾ cup butter or 200 g
- 1 tin Nestlé® Sweetened Condensed Milk or 132 g
- ½ teaspoon vanilla essence
NUTRITIONAL INFORMATION
Easter Cake with
Easter Cake with
- Energy 661 (Kcal)
- Protein 11 (g)
- Carbohydrate 82 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Easter Cake with
Easter Cake with
1
To prepare Cake:
2
Combine the flour, NESTLÉ Sweetened Condensed Milk, eggs, soft butter, baking powder, vanilla and lemon zest; mix for 5 minutes or until they change in color.
3
Pour the mixture into a greased 20cm round baking tin and bake in a preheated oven at 170 °C for 35 minutes or until a skewer inserted in the middle comes out clean.
4
Remove from the oven and set aside to cool down. Cut the cake into 2 layers, fill with the raspberry jam and cover it all with a thin layer of jam.
5
To prepare the Marzipan layer:
6
Combine all ingredients and mix slowly making soft dough with your hand, cover with cling film and keep aside.
7
Roll out dough to 2 mm thick, cover the cake with the dough trimming excess edges. Using leftover almond paste dough, form a rabbit and carrot shape for decoration.
8
To prepare the butter cream:
9
Combine all the ingredients and beat well using an electrical mixer for 6 minutes or until fluffy, decorate the cake with the cream using a piping bag.
REVIEWS
Easter Cake with
