April 18, 2019

Easter cakes - Easter Calendar 2019

Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is also the day for the second blog post in my little Easter Calendar 2019 Easter Calendar 2019, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind (according to my definition).

I found this recipe on Easter cakes at Dansukker påskeforme, which I decided to bake as the decoration part looks very easy. Sprinkle the surface of the small cakes with icing sugar, place a small fresh flower and the finishing touch of a small Easter candy egg.

Easter cakes: - 12 small cakes


  • 250 g (cake) wheat flour
  • 125 g sugar
  • 1 tablespoon vanilla sugar
  • 1 pinch of salt
  • 125 g cold butter - cut into small squares
  • 2 egg yolks
  • 1 tablespoon cold water

Cake filling:

  • 3 egg whites
  •  1oinch of salt
  • 50 g sugar
  • 125 g butter - soft
  • 100 g almond flour
  • 100 g (cake) wheat flour
  • 1 dl jam - orange jam

  • icing sugar
  • Easter egg candy
  • fresh flowers
  1. Add flour, sugar, vanilla sugar, egg yolks, salt, butter and water into blender bowl with a cutting knife. Blend everything together, until the dough comes together.
  2. Place the dough in bowl with lid or plastic bag. Let the dough rest cold in the refrigerator for minimum 30 minutes.
  3. Meanwhile whip egg whites and salt into firm foam.
  4. Add in the sugar, as you keep whipping.
  5. Add in the soft butter and whip into a homogeneous mass.
  6. Add in the almond and wheat flour and stir into a homogeneous mass.
  7. Heat up the oven to 175'C.
  8. Divide the pastry dough into 12 pieces.
  9. Cover the surface of silicone muffin forms with pastry dough.
  10. Fill 1 teaspoon full orange jam into the bottom of the pastry dough.
  11. Finally fill the remaining part of the cake form with the cake filling. I use two teaspoon to the add the cake filling on top of the orange jam.
  12. Bake the cakes at 175'C for 30 minutes.
  13. Remove the cakes from the oven, and let them cool down.
  14. Decorate the surface of the cakes with icing sugar (passed through a sieve), fresh flower and Easter egg candy.
  15. Serve together with coffee & tea.

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