The Easter bread cake with jelly cream and strawberry is a great idea to use the leftover Easter bread and serve it in a different way. The cake is quick and easy to prepare without baking. The cream with yogurt, mascarpone and gelatin has a light and pleasantly fresh taste. The fresh strawberries enrich the flavour and give additional good taste and nice look.

Easter bread cake with jelly cream and strawberry
Easter bread cake with jelly cream and strawberry

Easter bread cake with jelly cream and strawberry

Easter bread cake with jelly cream and strawberry

Prep time 25 mins
Total time 3 hrs 25 mins
Servings 12

Ingredients
  

  • 300 g easter bread
  • 50 ml liqueur (of choice)
  • 400 g strawberry (fresh )
  • 400 ml yogurt
  • 100 g sugar
  • 100 g mascarpone
  • 10 g powdered gelatin

Instructions
 

  • Cut the Easter bread into slices and place them on the bottom and on the walls of a 24 cm diameter cake pan lined with parchment paper. Sprinkle with the liqueur.
  • Wash and dry the strawberries, then chop the half of them. Leave the other half for decoration.
  • Dissolve the gelatin in 50 ml of water and leave it to swell for 5 minutes. After that, melt it in a water bath, stirring constantly, without bringing it to a boil.
  • Beat the yogurt with the sugar and mascarpone until a creamy mixture is obtained. First, add only a few tablespoons of the mixture to the melted gelatin and mix. Then add it to the rest of the cream and mix it well.
  • Add the chopped ​​strawberries and mix. Pour the mixture into the easter bread and put it in the refrigerator for at least 3 hours.
  • Decorate the cake with the strawberries and serve it.
    Easter bread cake with jelly cream and strawberry
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Easter bread cake with jelly cream and strawberry

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