Croix Easter Treat

Ingredients

for 1 donut silicone mold with 6 cavities, each 8 cm in diameter

For the carrot cakes:
125 g all-purpose flour
1 tsp cream of tartar baking powder
1 tsp cinnamon
1 pinch of salt
125 g carrots, finely grated
125 g neutral sunflower oil (or olive oil)
100 g brown sugar
2 medium eggs
Finely grated zest of ½ organic orange

For the cream:
250 g mascarpone
250 g cream cheese
80 g powdered sugar
Seeds of ¼ vanilla pod
1 tsp finely grated organic orange zest
1 tsp finely grated organic lemon zest

6 tbsp Darbo Naturrein Peach Jam
Finely chopped pistachios
Mini chocolate Easter eggs

Method

Preheat the oven to 170 °C (top/bottom heat). Sift the flour, baking powder, cinnamon, and salt, then briefly mix with the remaining ingredients in a bowl until a smooth batter forms. Spoon the batter into the molds and bake on the middle rack for approx. 15–17 minutes. Let cool briefly in the mold, then remove. Transfer the Darbo Naturrein Peach Jam to a piping bag fitted with a small round nozzle. For the mascarpone cream, beat the cream cheese, powdered sugar, vanilla, and orange and lemon zest until smooth. Transfer to a piping bag fitted with a star nozzle. To assemble, pipe a ring of jam onto the donut cakes, then pipe the cream on top to form small nests. Garnish with pistachios and mini chocolate Easter eggs, and add extra jam into the cream structure. Refrigerate until ready to serve; remove from the fridge 2–3 hours before serving to allow to come to room temperature.

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