Happy Easter!

Sometimes my brain works in ways even I don’t understand! Easter = Eggs = Chicks =  Yellow = Vanilla. Are you still following? Good!  You can now maybe guess that I made a vanilla cake and not just any vanilla cake. According to the book this cake is the ultimate comfort food and who doesn’t need a little comfort now and then.

So to start off you will need 250 grams of sweet short crust pastry, you can buy this everywhere but it’s really easy to make yourself. With this recipe you will end up with about 650 grams of pastry but it will keep for a week in the fridge and up to a month in the freezer! If you’re not going to be baking anytime soon make as much as you need.

330 grams of flour
100 grams of powdered sugar
180 grams of cold butter
1/4 teaspoon of salt
1 (free range) egg yolk
the grated zest of half a lemon
2 tablespoons of ice cold water

First get your sugar, flour salt and lemon zest in a bowl and mix well, it should look like bread crumbs, only bigger. Now add the egg yolks, water and mix till the pastry is firm, if it is too dry just add a little more water but not too much! You can now wrap it in cling film and put it in the fridge till needed.

The next step is to oil your cake mold (18 cm), either with oil or melted butter but I prefer oil. Weigh off your 250 grams of pastry and roll it till it’s 2 to 3 mm thick. Now fill your mold with the pastry, the sides should be around 2 to 3 cm high and leave in the fridge for half an hour.

Pre heat the oven to 170 C and after half an hour remove the pastry fro the fridge. Cover the pastry with baking paper and bake blind for 25 to 35 minutes. The crust should be light brown so keep an eye on it.

Now for the filling 🙂

180 ml cream (double or single)
80 grams of butter
345 ml of milk
1/2 vanilla pod
60 grams of fine sugar
60 grams of semolina
1 (free range) egg
200 grams of raspberries
50 grams of apricot jam
Some powdered sugar for dusting

Start by putting the sugar, butter, milk and cream in a pan. Cut the vanilla pod open, remove the seeds and add both seeds and empty pod to the pan. Now bring to a boil and whilst gently stirring add the semolina, keep stirring till the mixture starts to firm and is lump-free. When it’s done remove the pan from the stove, remove the empty vanilla pod and mix in the egg. Thats your filling done!

Pour the mixture into your pastry crust, smooth the top and add the raspberries. Push them about halfway into the mixture so you can still see them and keep about a third for later. Now put the cake back in the oven at the same heat for another 20 to 25 minutes. The vanilla cream mix should be light golden when it’s done so again, keep your eye on it 😉

When your cake is done remove from the oven and leave to cool before removing the mold. To finish, warm the jam with a tablespoon of water and sieve over the top of the cake, add the rest of the raspberries on top and dust with the powdered sugar. It should end up looking something like this. Tadaa!

I am really pleased with the result! Usually i’m better with main courses and my desserts are OK but not great. This one though….

It is a wonderful dessert to end a meal with, not too overpowering and with enough different tastes to make it something really special!

Happy Easter 🙂

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