Quick Easter cake with fruits & nuts filling

Ingredients

Easter Cake

150 grams (5.3 ounces) wheat flour (with a protein content of 10g)

100 grams (3.5 ounces) wheat flour (with a protein content of at least 13g)

1 large egg

150 grams (5.3 ounces) sugar

100 grams (3.5 ounces) butter 82.5%

100 grams (3.5 ounces) candied fruits

150 milliliters (0.63 cups) milk

75 grams (2.65 ounces) sour cream 20%

18 grams (0.63 ounces) corn starch

4 grams (0.14 ounces) baking powder

pinch salt

pinch baking soda

1 tablespoon cognac or rum

vanilla to taste

Creamy Filling with Candied Fruits and Nuts

50 grams (1.76 ounces) mix of candied fruits and nuts

73 grams (2.57 ounces) cream cheese

73 grams (2.57 ounces) cream (33-35%)

20 grams (0.71 ounces) powdered sugar

Instructions

Step 1

1. Pour the candied fruits with rum or orange juice, and refrigerate overnight. This helps the fruits absorb the flavors and become plump and juicy.

Step 2

2. Melt the butter and allow it to cool to room temperature.

Step 3

3. Whip the egg with sugar until you achieve a fluffy, light mass.

Step 4

4. Add the melted butter, sour cream, and warm milk to the egg mixture, then whisk until combined.

Step 5

5. In a separate bowl, mix together all the dry ingredients. Combine them with the liquid mixture.

Step 6

6. Add the soaked candied fruits and the remaining liquid to the dough and stir well. Let the dough rest for 20 minutes. Resting the dough allows the flour to fully hydrate and improves texture.

Step 7

7. Preheat the oven to 180°C (356°F). Pour the dough into the molds until they are 2/3 full.

Step 8

8. Bake the Easter cakes for about 60 minutes. Insert a skewer to check if they are done; it should come out clean.

Step 9

9. Remove the cakes and pierce the bottom with two wooden skewers. Turn them upside down and let them cool on the walls of a pan or container. Cooling the cakes upside down helps maintain their shape and prevents them from collapsing.

Step 10

10. Once completely cool, use a sharp knife to cut out a circle from the center of each cake. Carefully remove the top part, leaving about 1-2 cm (0.4 to 0.8 inches) intact. Make a hole in the cake using a spoon or knife, being careful not to reach the bottom (leave about 1.5-2 cm or 0.6-0.8 inches).

Step 11

11. Prepare the filling by whipping the cream cheese, cream, and powdered sugar together until smooth. Stir in the candied fruits and nuts. Fill the cakes with this mixture and close them with the reserved top. For an extra special touch, try mixing in other favorite dried fruits or nuts.

Step 12

12. Decorate the Easter cakes to your liking with options such as fondant, icing, Swiss meringue, or powdered sugar.

Servings

When it comes to serving your stunning Easter cake, presentation is key! Picture this: your friends and family gathered around the table, eagerly eyeing the beautiful cake you've crafted. Once sliced, the creamy filling with candied fruits and nuts is revealed, and each bite delivers a perfect balance of sweetness and texture. Why stop at just one fabulous centerpiece? You can pair these Easter cakes with an assortment of delightful treats such as fresh strawberries dipped in chocolate, a selection of finely sliced cheeses, and a sparkling glass of your favorite bubbly drink. The creamy filling of the cake complements the tangy burst of berries perfectly, while the cheese offers a savory contrast. For a brunch setting, consider presenting the cake alongside freshly brewed coffee or a platter of colorful fruit. The rich, moist cake pairs deliciously with a mild brew, and the vibrant fruits add a refreshing touch. Add a sprinkle of powdered sugar on top for a snowy finish, and perhaps even some edible flowers for a floral flourish that will truly bloom on your table. Enjoy the compliments!

Equipment

Mixing Bowl

Ensure it's large enough to comfortably mix wet and dry ingredients without spillage.

Whisk or Electric Mixer

Helps achieve a fluffy, light egg and sugar mixture. Use a whisk for a light workout, or an electric mixer for ease.

Cake Molds

The recipe calls for molds with a diameter of 9 cm (3.5 inches) and height of 9 cm (3.5 inches). Silicone molds are particularly easy to work with.

Wooden Skewers

Used to pierce the bottom of the baked cakes and allow them to cool upside down, which prevents them from collapsing.

Sharp Knife

Necessary for cutting the rounds out of the cooled cake to make space for the filling.

Spoons

Useful for hollowing out the cake and filling it with the creamy mixture.

Cooling Rack

Ensures even cooling of your cakes after baking.

Variations

For those who need gluten-free and vegan options, fear not! Here's how to adapt this delightful Easter cake to suit different dietary needs. For a gluten-free version, substitute the wheat flours with an equal amount of a 1:1 gluten-free baking flour blend. Make sure your baking powder and corn starch are also gluten-free certified to prevent any cross-contamination. To make it vegan, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to thicken for 5 minutes). Swap the butter with a plant-based butter, and use coconut cream in place of sour cream and heavy cream. Additionally, make sure the cream cheese is vegan, which can easily be found in many grocery stores today. With these substitutions, you can enjoy a cake that aligns perfectly with your dietary preferences without compromising on taste or texture.

Faq

Why isn't my cake rising properly?
Make sure your baking powder is fresh, and that you have thoroughly whipped the eggs and sugar to incorporate enough air into the batter.
Can I use different fruits for the filling?
Absolutely! Feel free to experiment with berries, dried fruits, or even chocolate to suit your taste preferences.
How do I prevent my cake from sticking to the mold?
Ensure you grease and flour your molds well or use silicone molds which have less sticking issues.
What's the best way to achieve a smooth creamy filling?
Make sure your cream cheese and cream are at room temperature before whipping to achieve a smoother, lump-free filling.
How do I avoid overbaking my cakes?
Keep an eye on the cakes during the final minutes of baking and test with a toothpick; it should come out clean or with few crumbs.
Can I make the cake ahead of time?
Yes, you can bake the cakes a day ahead and store them in an airtight container. Add the filling and decorations on the day you plan to serve them to ensure freshness.