Easter reloaded

OK, OK… I know I am a bit late for Easter and unless I come up with an alternative religion that celebrates Easter now, this post is a bit outdated.

But I made this recipe for Easter and I didn’t manage to post it, meanwhile I had to travel again – Pittsburgh (my new favourite city in US, more about it in a future post).

Getting back to Easter – I totally love this holiday, it is finally warm outside, so you have great weather, good food, family, friends and Easter bunny – my favourite combo.

Talking about Easter bunny – this is him through the eyes of my six years old niece (quite talented says the proud auntie :-)).

I made this cake, mainly because it is very light and you don’t feel like you just swallowed an entire cow that needs to be digested for few days in a row.
easter cake

sponge

2 eggs

4 tbsp sugar

66 ml oil

66 ml milk

6 tbsp flour

1/2 tsp baking powder

Mix the egg yolks with sugar, oil, milk, and flour mixed with baking powder. Meanwhile whip egg whites into stiff peaks. gently incorporate the whites into the rest of the batter. Bake the sponge on pan lined with baking paper at 175 C, for about 15 minutes or until a toothpick comes out clean.

raspberry mousse

300 grams raspberries

4 tablespoons sugar

300 ml whipped cream

3 sheets gelatine

Put the gelatine to soak in cold water. Mix 200 grams raspberries with sugar, 200 ml water and some vanilla and boil it on low fire until it reaches a syrupy consistency. Strain the mixture and set it aside to cool down. Dissolve the gelatine into the raspberry syrup. When the mixture cooled down completely, fold it into the whipped cream.

chocolate mousse

To assemble, just place a sponge layer at the bottom, cover with raspberry mousse, followed by fresh raspberries or frozen ones, place another sponge layer on top, followed by a thick layer of chocolate mousse and top it all up with either a thin layer of whipped cream or another sponge layer.