Romanian Cream Easter Cake
From all those delicacies I chose to bake my favorite Easter cake this year. It’s the first one to be finished from the Easter table when made by my mom: the cream Easter cake!
Servings: 6
Calories: 306kcal
Equipment
- springform cake pan
Ingredients
For the dough:
- 40 g butter
- 1 cup flour
- 1 egg
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
For the filling:
- 400 g heavy thick cream (25-30% fat, farmers market quality)
- 3 eggs
- 18 g vanilla sugar (or vanilla essence)
- 150 g white sugar
- 1 1/2 tablespoons flour
Instructions
Sandy dough
- Mix the flour and the butter in a bowl until you get a sandy texture. Then add the egg, sugar, a bit of baking powder and a pinch of salt.
- Bring the dough together with your hand or you can use a fork. Finally cover the dough ball in a plastic food wrap and refrigerate for one hour.
Cream filling
- Whisk the cream and eggs, then add sugar, vanilla essence or vanilla sugar, a bit of flour and a pinch of salt.
Putting everything together
- Grease a cake spring form with butter. Take the dough out of the fridge and knead it for a minute or two on a floured surface. Roll out into disk a half centimeter thick and wide enough to cover the base of the form.
- Pour the filling into the spring form.
- Shake raisins in a glass together with some flour. The flour film will keep them floating on the top of the filling.
- Sprinkle raisins over the filling.
- Bake the cake at 170°C / 338°F for one and half hours or until the surface of the cake turns golden brown and stops wobbling when moved.
- Let it cool down before taking the cake out of the spring form and store it into the fridge. Half an hour before serving take the cake out of the fridge.Enjoy and Happy Easter!