🌼Easter Cake with Raspberry and Lemon Mousse🌼

This stunning Easter cake is truly worth the effort. Both refreshing and creamy, it’s layered with raspberry mousse and lemon mousse, and beautifully topped with fresh passion fruit, raspberries, and edible flowers. A true showstopper and a piece of edible art that will elevate any Easter buffet!

Thanks! Here’s the full English translation of your Easter cake recipe — clear and smooth for use on a blog, recipe card, or website.

Serves: 8 slices

Cake Base:

• 2 large eggs (or 3 small)
• 100 ml (½ cup) granulated sugar
• 50 ml (scant ¼ cup) all-purpose flour
• 50 ml (scant ¼ cup) potato flour (or cornstarch)
• ¾ tsp baking powder

Raspberry Mousse:

• 3 sheets of gelatin
• 250 g raspberries (fresh or frozen)
• 50 ml (scant ¼ cup) granulated sugar
• 200 ml (¾ cup + 1 tbsp) heavy whipping cream

Lemon Mousse:

• 3 sheets of gelatin
• 2 tbsp freshly squeezed lemon juice
• 50 ml (scant ¼ cup) granulated sugar
• 150 g quark (or Greek yogurt, if needed)
• 200 ml (¾ cup + 1 tbsp) heavy whipping cream

For Decoration:

• Fresh passion fruits
• Fresh raspberries
• Fresh mint
• Edible flowers

🍰 Instructions

Cake Base:

1. Preheat the oven to 200°C (390°F), or 180°C (355°F) for fan oven.
2. Grease and flour a springform pan (20 cm / 8 inches in diameter).
3. Beat the eggs and sugar until light and fluffy.
4. In a bowl, mix together flour, potato flour, and baking powder. Sift into the egg mixture and gently fold into a smooth batter.
5. Pour the batter into the prepared pan.
6. Bake in the middle of the oven for about 20 minutes. Check with a skewer — it should come out clean.
7. Turn the cake upside down onto parchment paper and let cool completely under the pan.
8. Clean the pan and line the inside with plastic wrap.
9. Slice the cake into two even layers and place one back into the pan.

Raspberry Mousse:

1. Soak the gelatin sheets in cold water for about 5 minutes.
2. Heat the raspberries and sugar in a saucepan, stirring until warm.
3. Squeeze out excess water from the gelatin sheets and stir them into the warm raspberry mixture. Let cool slightly.
4. Whip the cream until soft peaks form.
5. Stir a little cream into the raspberry mix to temper it, then gently fold in the rest of the whipped cream.
6. Pour the mousse over the cake layer in the pan.
7. Add the second cake layer on top and place the pan in the freezer.

Lemon Mousse:

1. Soak the gelatin sheets in cold water for about 5 minutes.
2. Bring lemon juice and sugar to a boil, then remove from heat.
3. Stir in the squeezed gelatin sheets until dissolved.
4. Strain the lemon mixture and mix with the quark (or Greek yogurt).
5. Whip the cream until soft peaks form.
6. Stir a little cream into the lemon-quark mix to temper, then fold in the rest.
7. Take the cake out of the freezer and pour the lemon mousse over the top, smoothing the surface.
8. Freeze the entire cake for 3–4 hours.

Serving & Decoration:

1. Remove the cake from the mold and place on a serving plate.
2. Let thaw in the refrigerator for 4–6 hours, then rest at room temperature for about 30 minutes before serving.
3. Decorate with fresh passion fruit, raspberries, mint, and edible flowers.