John Myers
Contents
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Woodruff Easter Cake >>
The perfect woodruff easter cake >> recipe with a picture and simple step-by-step instructions.
floor
- 250 g Ladyfingers
- 150 g Butter
cream
- 2 Bags Gelier-Fix from Oettker or 7 sheets of white gelatin
- 50 ml Woodruff syrup
- 1 Squeezed lemons
- 500 g Natural yoghurt
- 400 ml Cream
- 50 g Ground pistachios
Decoration
- 100 g Marzipan paste
- 2 tsp Powdered sugar
- Green food color
- 50 g Couverture white
- 200 ml Cream
- 1 Pk Cream stiffener
- Possibly some sugar
- 20 g Chopped pistachios
- 12 Easter bunny decoration
- Crumble the spoon biscuits in a freezer bag with the rolling pin. Melt the butter in a saucepan and add the crumbs. Line the springform pan (26cm) with baking paper, pour in the butter crumb mixture and press on. Refrigerate.
- For the cream, whip the cream until stiff. Mix the yogurt with the gelation fix (or soak the gelatine leaves and dissolve in the warm lemon juice and woodruff syrup). Stir in lemon juice and cream and finally mix in the syrup. Halve the cream. Mix one half with the ground pistachios.
- Take the base out of the springform pan, remove the baking paper from the base and place on a cake plate. Surround with a cake ring and spread the pistachio cream in a wave-like manner on the crumbs. Then spread the rest of the cream on it and put it back in the cold.
- Knead the marzipan with the powdered sugar and color with a few drops of food coloring. Roll out between two sheets of parchment paper and cut out a plate the size of the cake. Remove the cake ring and place the marzipan plate on top of the cake.
- Melt the couverture in a warm water bath, pour it into a breakfast bag, cut off a small corner at the bottom and spread the couverture in strips on the cake. Beat the rest of the cream with the cream stabilizer and, if desired, a little sugar until stiff. Sprinkle 12 larger and in between small dots on the cake and decorate with Easter decorations. Scatter chopped pistachios over the top – done.
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