Makes: 1 cake Prep and cook: About 45 minutes.
Sponge cake
3 eggs
1¼ cups (225 g) granulated sugar
1 tsp vanilla extract
3½ Tbs (50g) butter, softened
½ cup + 1 Tbs (100 ml) milk
1½ cups (210 g) white flour
2 tsp baking powder
½ tsp salt
Zest of 1 lemon
Butter and breadcrumbs or flour for the Omnia Pan.
To serve
About 8 ounces (250 g) lemon curd
About 8 ounces (250 g) mascarpone
1 cup (130 g) confectioner’s sugar (icing sugar)
3/4 cup + 1 Tbs (200 ml) whipping cream (double cream)
Chocolate mini-eggs
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
Beat the egg, granulated sugar and vanilla until pale and fluffy. Melt the butter and stir into the milk, then stir into the egg mixture. Mix flour, baking powder and salt in a bowl. Fold carefully into the egg mixture. Fold in the lemon zest.
Grease and dust the Omnia Pan with plain breadcrumbs, then pour in the cake batter. Bake the cake at low heat for about 35 minutes. Test with a toothpick for doneness – the cake should not be sticky. Turn the cake out of the pan and let cool. Slice the cake into three layers (plain tooth floss works beautifully!) and lay the bottom layer on a plate.
Mix the confectioner’s (icing) sugar into the mascarpone. Whip the cream and mix into the mascarpone. Spread half the mascarpone cream over the bottom layer. Put the second layer on top and spread with the lemon curd. Place the top layer over the lemon curd and spread with the remaining mascarpone creme. Decorate with chocolate mini-eggs.
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