John Myers
Quick Easter Cake
The perfect quick easter cake recipe with a picture and simple step-by-step instructions.
- 1 pack Sponge cake dark
- 1 Glass Cherries
- 2 Cans Mandarin oranges
- 1 pack Ground gelatin
- 600 g Whipped cream
- 50 g Sugar
- Chocolate sprinkles
- Sugar sprinkles
- Fondant yolk eggs
- Drain the fruit. Catch the juice from the mandarin oranges. Mix gelatine with about 100ml of the juice in a small saucepan and let stand for a few minutes to swell. Warm up very gently while stirring until it is completely dissolved. Place the bottom base in a cake ring. Spread the cherries on top. Whip the cream with sugar until stiff. Mix the cooled, but still liquid gelatine with the remaining 50 ml of the well-chilled juice. It is important that the gelatine is no longer warm, otherwise the cream will collapse. Pour the gelatine into the cream and stir well. Spread 1/3 of the cream on the cold cherries. Sprinkle chocolate sprinkles on top. Lay the second floor on top. Spread the drained mandarin oranges on top. Spread 1/3 of the cream again and put on the third base. Loosen the cake ring and spread the remaining cream on the cake and decorate with the eggs and sugar sprinkles.
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