Recipes of the world for your Easter dessert

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In order to compose an original menu for your Easter meal, we offer a selection of characteristic desserts. Easy recipes, traditional pastries, sweets typical of different cultures and religions. And for decoration, don't forget the little eggs, the chocolate, and even the little characters made from sugar paste! So, with what Easter dessert will you surprise your guests?

The Simnel cake

This Easter cake that is traditionally served in England and Ireland is always topped with 11 marzipan balls (almond paste), symbolizing the apostles without Judas. A layer of almond paste is also inserted in the middle of the cake, composed of a dough very close to that of the cake based on candied fruit, and which is served lightly toasted.

Compose a cake base with fruit and raisins and add an almond pastry roll in the middle.
Allow between one and two hours of cooking.



© iStock

The complete Simnel Cake recipe can be found on the Marmiton website

Easter dove

This Italian dessert, Colomba di Pasqua, is a dove-shaped cake according to a legend that originated in Pavia, in northern Italy. Its brioche composition remains relatively simple, modeled on that of Panettone or Pandoro for the holiday season, but without the grapes. We deliver the recipe to you, get the mold!

The Easter dove recipe

Preparation 40 min, cooking 30 min
Ingredients for 6 people:

  • 500 g flour
  • 150 g caster sugar
  • 150 g butter
  • 100 g almonds
  • 100 g candied orange peel
  • 4 eggs + 1 yolk
  • 50 g caster sugar
  • 1 sachet of brewer's yeast
  • A bit of milk
  • A pinch of salt

See the rest of the Easter dove recipe here



These desserts of the world that we prepare for Easter: find the recipes!

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The floating islands

This French dessert often finds its place in a Paschal menu. Composed mainly of eggs, the whites of which form islets that float in custard, it delights all generations of gourmets!

The recipe is easy and inexpensive, and you will find it in detail on aufeminin here, with the bonus of some tips so you don't miss anything.



The floating island, one of the iconic Easter desserts to find on aufeminin

© iStock

The Polish Mazureks

No Polish Paschal meal ends without the famous mazureks, these homemade pastries topped with either chocolate, caramel or cream or even jam, not to mention dried fruit and also, for Easter, little eggs of course! These shortbread cakes must be nicely decorated.
Find the recipe for mazureks here.



There are as many mazureks as Polish homes! Discover this Easter dessert!

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Easter nests

Who says Easter, says eggs of course that we taste in France, in Great Britain, in Germany, in Belgium … often in chocolate for the greatest pleasure of the children (and of the adults also, it is not necessary to lie) ! And according to all logic, who says eggs says … nest! So as a dessert, you can serve pretty little gourmet nests, which you can compose as you please. On a muffin base, like a cupcake, on a madeleine base, in a cake with a hole in the middle, there is no shortage of recipe ideas.
Here are some recipes that can inspire you:

And even more visual inspiration:



Mini Easter nest cheesecakes

© Melissa Walker Horn / Unsplash

The Alsatian Lammele and the Czech Beraneks

These two desserts have in common a paschal symbol: lamb. Indeed, this animal evokes both the Jewish religion which reminds for Passover that the Jews sacrificed a lamb, and the Christian Passover considering Jesus as the lamb of God.

To make a lamb-shaped dessert, the most important thing will of course be to have a suitable mold. YOU can shop it for up to a dozen euros on Amazon here.

For the Lammele recipe

Preparation: 15 min – Cooking: 30 min
Ingredients for 4 lambs:

  • 75 g flour
  • 50 g starch
  • 2 eggs
  • 100 g sugar
  • 1 sachet of vanilla sugar
  • 1 tsp baking powder
  • Icing sugar
  • A few drops of lemon extract

The rest of this delicious lamb recipe for Easter here.

Tip: You can replace a third of the flour with almond powder and serve your lammele with a white chocolate sauce and red fruits.

The Easter carrot cake

Easter has also become a pagan holiday, a festive moment that marks the arrival of spring. To celebrate this period, children are looking for eggs, while adults are preparing their meals. Some will relate to traditions dictated by their religious beliefs, others will not.
To think outside the box, here is a delicious carrot cake recipe whose classic icing sugar icing has been replaced by a gourmet preparation based on organic hazelnut paste and without palm oil, to die for!

Preparation 30 min, cooking 35 mins
Ingredients for 6 persons :

For the carrot cake

  • 170 g flour (type T55, for pastry)
  • 150 g carrots
  • 60 g Nocciolata bianca (this excellent hazelnut spread, palm oil and cocoa free)
  • 50 g crushed hazelnuts
  • 40 g sunflower oil
  • 30 g cane sugar
  • 2 eggs
  • 8 g baking powder

For the frosting

  • 150 g of fresh creamy white cheese like StMorêt or Philadelphia
  • 60g of Nocciolata Bianca
  • 35 g ointment butter
  • 25 g icing sugar

For the decoration: small liqueur eggs and other chocolate delicacies.

The carrot cake recipe:
Step 1: Preheat your oven to 170 ° C. Meanwhile, wash and peel your carrots and grate them. Dry roast your hazelnuts in a pan. In a bowl, mix the flour and yeast and set aside.
Step 2: In another bowl, beat the eggs and sugar with an electric whisk, first at low speed then at faster speed. You must get a sabayon.
Step 3: When the volume has more or less doubled, incorporate the oil very gradually.
Step 4: Warm your Nocciolata Bianca in the microwave for 1 min, and add it to the mixture from step 3 with a whisk at moderate speed.
Step 5: Then mix the grated carrots with a maryse, delicately.
Step 6: Incorporate the flour + yeast into the sieve, then the cooled hazelnuts.
Step 7: Pour into a buttered cake pan (about 350 g of dough) and bake for about 35 minutes. Let cool before removing from the oven before the frosting step.

  • The frosting:

Make sure the butter is soft (but not liquid)! In a large bowl, mix the ointment butter with the other frosting ingredients with an electric whisk (or food processor) at medium speed. When your preparation has taken on the appearance of a smooth and homogeneous cream, you can spread it over the top and sides of your unmolded and cooled carrot cake.
Decorate with Easter treats.
You can also sprinkle with grated coconut to add an interesting texture to your frosting.

And also on aufeminin, how to make chocolate molds in VIDEO:


Video by Claire

And for your egg hunt, the top pros for Easter:

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