Mom’s Easter Treats
Nothing like moms nostalgic recipes. The base of this cake is the same recipe for her Valentines Pan Di Spagna but, with a little twist. It’s soft and moist and the raspberry jam in the center really ties it all together. My family loves this recipe so much so that there is never any left when she makes it.
See her recipe below and all of her favorite baking essentials here:
Mom’s Easter Treats
Prep Time: 30 Minutes Cook Time: 40 Minutes
Total Time: 1 Hour and 10 Minutes
Ingredients
Cake Part
1 ¼ Cups of Flour
1 Cup of Sugar
6 Whole Eggs
1 Teaspoon of Vanilla
Lemon Zest
Pinch of Salt
1 ½ Teaspoon of Baking Powder
Natural Raspberry Jam
Cognac
For the Buttercream Frosting
Powdered Sugar
Unsalted Butter
Vanilla Extract
Milk
Directions
The base of the cake has the same starting point as my mom’s Pan Di Spagna recipe. Once this part is done come back here for step 2.
2. When done let it cool for 30 minutes
3. Cut the cake into two layers
4. In a small bowl mix together ¼ of Grand Marnier cognac (or any other sweet cognac) and 2/3 cups of water and brush the mixture on both sides of the cake
5. Spread the natural raspberry jam on the layers
6. Stack them one on top of the other
7. Now it is time for the buttercream frosting. Add each of these ingredients until fully mixed.
8. Cream the butter in the bowl with a stand mixer until smooth and fluffy. Slowly add the powdered sugar, vanilla extract and milk and mix for 3 to 4 minutes.
9. Coat the top of the cake as preferred and enjoy!