Holland celebrates Easter in a similar way as it does Christmas, with two days. In the case of Easter, First Easter Day is always on Sunday, Second Easter Day is on the Monday following and is often a holiday.

The gathering of family and friends around the breakfast, lunch or dinner table is key on First Easter Day. Stores are closed, children are dressed in their "Paasbest" (Easter Best) with new clothes and shoes. Eggs are colored, hidden and if lucky, all found. If it's not celebrated with an extensive brunch with rolls like paashaasjes, bread toppings, a couple of warm egg dishes and large amounts of coffee, the family will get together for a late lunch or early dinner. Lamb is a traditional dish served for Easter.

Friends and family will also spend time enjoying each other's company over a cup or two of coffee or tea, and with that ofcourse comes something sweet: a Paastaart, or Easter cake. Decorated with fluffy whipped cream, a light biscuit batter and an adult amount of advocaat, this Easter cake will put a smile on your face.

4 eggs
3/4 cup (150 grams) granulated sugar
3/4 cup (100 grams) flour
1/4 cup (35 grams) corn starch
1.5 cups (375 grams) heavy whipping cream
4 tablespoons (30 grams) powdered sugar
yellow food coloring
chocolate easter eggs
1/2 cup (100 grams) chocolate hail
1 cup (235 ml) advocaat

Beat the four eggs with the sugar until foamy. The batter should drip off the whisk in a broad, thick ribbon. Preheat the oven to 320F/160C. Butter and flour an 8' (20 cm) spring form. Sift the flour and the cornstarch together and then carefully fold into the batter: do this carefully as you don't want to loose all the air.

Place the form into the oven and bake for about 25 minutes. Do not open the door of the oven the first twenty minutes as the cake will deflate.

In the meantime, beat the whipped cream with the powdered sugar. Add three or four drops of yellow food coloring while you are beating, if you want it to be yellow, but plain white will also do just fine. Remove the cake from the oven, let it cool and remove it from the form. Split the cake in half lengthwise and spread 1/2 the amount of advocaat on the bottom half. Replace the upper part. Spread the whipped cream on the side of the cake and generously on the top.

Use the chocolate sprinkles to decorate the sides of the cake. Pipe twirlie bits with the rest of the whipped cream on top and strategically place the chocolate Easter eggs on top. Pour the rest of the advocaat in the middle of the cake, refrigerate for at least 30 minutes and serve.

This cake contains alcohol and should be served to adults only! Vrolijk Pasen!!

1 comment:

  1. So tasty! and colourful! Love it :)That icing looks insaaaanely delicious! Crushing on this hard!!


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