Recipes By Nicola Lamb
5 recipes found
Chocolate Easter Egg Nests
Loved by adults and children alike, Easter nest “cakes” are the perfect no-fuss baking activity for the whole family. These couldn’t be simpler: Just stir, portion, chill and fill with as many candy eggs as you can. If you can find golden syrup (a wondrous sweetener from Britain and a product you’ll never regret having in your pantry), you’ll get a more complex sweetness and chew, though corn syrup will work, too.
Princess Cake
Princess Cake, or Prinsesstårta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this simplified version is far easier to make than it looks. The original recipe from Sweden called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers. Here, the usual three cake layers are reduced to two, and using good-quality shop-bought jam saves time. The entire cake is built in a bowl, allowing you to take your time with each layer. Once turned out, it reveals a beautifully smooth dome, fit for any princess.
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Mixed Berry Trifle
The trifle, a British classic, is a decadent combination of wobbly fruit jelly, genoise sponge cake, crème légère, and whipped cream built in a sharing-size glass bowl.
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Genoise Sponge
The best way to make a lighter-than-air genoise sponge cake, no double boiler needed.
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Brioche
This classic brioche is airy and tender, with a deeply rich and buttery flavor thanks to a hands-off cold fermentation.