The OMLET Easter Cake

-The Best Things In Life Are Sweet-

The OMLET (Omelette) Cake

Ingredients for the cake batter (for a Ø25 cm cake tin):

• 900 ml milk*
• 250 g sugar
• 250 g butter/margarine
• 4 tbsp lemon juice
• 5 eggs*
• 250 g flour
• 1 packet baking powder
• a pinch of salt
• 1 package of clear cake glaze* 
• 1 can apricots halves (850 g drained net weight)
• 1 can apricots halves (425 g drained net weight)

Ingredients for pudding cream:

• 100 ml milk*
• 2 packets vanilla pudding powder 
• 80 g sugar
• 1 packet vanilla sugar
• 2 cups sour cream*

For a plant-based or vegan option:

As a milk substitute you can use any non-dairy milk (e.g. almond or oat milk). As 1 egg substitute use ½ mashed banana (5 eggs = 2 ⅕ bananas) or 70 g apple puree (5 eggs = 350 g). You can buy vegan sour cream or soy yogurt. Instead of the clear cake glaze you can use agar-agar powder.

Instructions

1. Grease a cake tin (Ø25 cm). Preheat oven to 170°C/338°F (convection oven).
2. Boil 900 ml milk in a saucepan. Mix in a bowl the remaining milk, 80 g sugar and vanilla pudding powder until smooth, stir into the boiling milk and cook well for 1 minute while stirring. Pour into a bowl and let cool, stirring several times.
3. Mix butter/margarine, 200 g sugar, 1 pinch of salt with the mixer until you reach a creamy texture. Mix in eggs one at a time. Mix flour and baking powder and stir in 2 tsp of lemon juice. Put the batter in a greased cake tin and bake on the middle shelf for 20 minutes.
4. In the meantime, drain the apricots well and collect the juice. Stir the pudding again, and now stir in the sour cream with a whisk. After the 20 minutes baking time, spread the pudding cream evenly on the batter. Cover the cake with apricots and bake for another 20-30 minutes. Let cool down.
5. Mix the clear cake glaze, remaining sugar, ¼ liter of apricot juice and remaining 2 tsp of lemon juice in a saucepan and bring to the boil while stirring. Now spread the glaze with a tablespoon over the apricot halves so that it looks like egg white. Allow to become firm.

 

 

? You can use peaches instead of apricots as well.

? If you want to bake the ultimate “Omlet”-cake with a Ø12 cm cake tin, use ⅓ of the ingredients and only one apricot halve on top of it. 

If you prefer a more traditional Easter cake, here is a super delicious yet easy recipe:

Carrot-Marzipan-Cake

Ingredients for the cake batter:

• 350 g wheat or spelt flour
• 4 eggs*
• 400 g carrots
• 100 g ground hazelnuts
• 100 g ground almonds
• 200 g sugar
• 1 packet vanilla sugar
• ¼ tsp vanilla extract
• 1 vanilla pod
• 1 tsp cinnamon
• 1 packet baking powder
• 1 tsp baking soda
• 200g marzipan
• 200 ml rapeseed or sunflower oil
• 200 ml milk*
• juice of 1/2 lemon
• extra portion love

Optional adult version: 150 ml advocaat

Frosting:

• 70 g icing sugar
• 200 g coconut yogurt
• 30 g coconut paste
• shot of lemon juice

optional: food colouring, e.g. green colour

Decoration: e.g. Marzipan carrots, chopped pistachios, dried flower

For a plant-based or vegan option: 

Use 2 tsp baking soda and 2 tsp cider vinegar or alternatively banana/apple puree as egg substitute (½ mashed banana per egg; 70 g apple puree per egg). 

As a milk substitute you can use e.g. almond milk or oat milk, or any other non-dairy milk you prefer.

Instructions

1. Grease a cake tin (about Ø25 cm) or use baking paper. Preheat oven to 175°C/347°F (convection oven).

2. Mix dry ingredients (flour, hazelnuts/almonds, sugar, baking powder, baking soda, cinnamon) and the eggs in a bowl with a mixer. In a separate bowl, peel and grate carrots and mix them with the wet ingredients (vanilla extract, oil, milk, lemon juice). 

3. Now slowly heat the marzipan in a saucepan, stirring repeatedly until it becomes a liquid mass. Mix the dry and wet ingredients together and gradually add the marzipan (and optional advocaat) to the batter, mix well.

4. Pour the batter into the cake tin, smoothen it and bake it for about 50 minutes (skewer test).

5. Let the cake cool down and prepare the frosting in the meantime. Mix the sifted icing sugar with yoghurt and coconut puree and season with more icing sugar and a shot of lemon juice. You can add food colouring to the frosting if you wish. Now spread the frosting on the cooled cake and decorate as desired, e.g. with marzipan carrots, chopped pistachios or dried flowers.

Enjoy!

Bon appétit

from the Omlet Team!

 

Tag us on social media (Instagram: omlet_uk) with an image of your cake!

 

This entry was posted in Recipes

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