Easter Layer Cake

Total time: 3hr 20m
Preparation Time: 120m

For 8 servings

Nutritional Information

Contains 443 Kcal


  • 2.5 tbsp. sugar
  • 40 g butter, liquid, left to cool
  • 3 egg yolk
  • 3 egg white
  • 1 pinch salt
  • 60 g unsalted, shelled pistachios, finely chopped
  • 60 g white flour
  • 250 g mascarpone
  • 1 lime ', rinsed with hot water, dabbed dry
  • 2.5 dl full cream, whipped until stiff
  • 3 kiwis, cut into thin slices


  • Beat together the sugar and egg yolks using the whisk attachment on a hand mixer for approx. 3 mins. until the mixture is light and frothy. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Alternately fold the pistachios, flour and the beaten egg white into the egg yolk mixture using a rubber spatula. Carefully fold in the butter and spoon into the prepared tin.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, tip onto a cooling rack and cool completely. Slice the biscuit through the middle. Using the whisk on a hand mixer, combine the Mascarpone, sugar, lime zest and juice. Fold in the cream.
  • Layer the kiwis on the biscuit base and top with 1/3 of the Mascarpone mixture. Lay the biscuit lid on top, with the cut side facing up, and press down lightly. Coat the tart all over with the remaining mixture. Cover the tart and leave to chill for about an hour.

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