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SPRING EASTER CAKE

 I really wanted to make a sweet, light, and pretty cake for spring- and now, it's finally here! Before we start, a huge thank you to @cravingsjournal, how gave me the base idea for the recipe. I'll link her original blog post here, so go and share some love.

The cake is basically made out of 2 (very delicious) cakes- cheesecake and clementine bundt cake. We start by making the light bundt cake from cravingsjournal and top it with my cheesecake recipe. Before we start, the final result:


RECIPE:

Ingredients:

  • For the bundt cake base
  • 90g butter, soft and at room temperature
  • 1 tsp. salt
  • 25g vegetable oil 
  • 175g sugar
  • 2 eggs, room temperature
  • 2 tbsp. honey
  • 90 ml milk, room temperature
  • 30 ml juice (clementine, orange or passion fruit)
  • 1 tbsp. baking powder
  • 200g all-purpose flour
  • For the cheesecake
  • 250g quark
  • 1/2 package instant vanilla pudding powder
  • 50g sugar
  • 50g butter
  • 1 egg
Instructions:

  1. For the bundt cake, we start creaming butter, sugar, salt, and oil together until light and fluffy.
  2. Then, add the eggs and beat the mixture until it gets creamy and light in color.
  3. Add the honey and mix until incorporated.
  4. Repeat the process with milk and juice.
  5. Finish the batter by adding sifted flour and baking powder.
  6. Preheat the oven to 180°C/356°F
  7. Oil your bundt cake pan.
  8. Fill the pan with the bundt cake batter.
  9. For the cheesecake batter, separate the egg.
  10. Cream the egg yolk with sugar and butter, then add the vanilla pudding powder and quark. Lastly the egg-white.
  11. Put the cheesecake batter on top and smooth it evenly.
  12. Bake the cake for 60-65 minutes, if it gets too dark at the top, feel free to use some aluminium foil to cover the cake.
  13. Enjoy!
  14. EXTRA: I made a glaze with blueberry juice and powdered sugar and topped my cake with fresh flowers and lemons.
If you made this recipe, tag me on your picture, so I can see the results!




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