Hot Cross Bun Layer Cake

Name: Hot Cross Bun Layer Cake
Prep time: 30 min
Total time: 30 min
Yield: 10 - 12 serving(s)
Ingredients: Zest and juice 1 orange; 200 g (7oz) None; Zest of 1 lemon; 4 medium egg yolks; 50 mL (2 fl oz) cognac or sherry, optional; 325 mL double cream; 325 g mascarpone cheese, at room temperature and mixed in tub to soften; 100 g (3 ½oz) raisins; 100 g (3 ½oz) mixed peel; 100 g (3 ½oz) chocolate chips; 8 hot cross buns, about 600g; 1/2 tbsp icing sugar; 1/2 tsp ground mixed spice

This centrepiece pudding is full of spice and ideal to prepare ahead.

By The Good Housekeeping Cookery TeamUpdated: 14 March 2022

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If you’re looking for an easy Easter dessert to go with Easter lunch, then look no further: this beautiful no-bake hot cross bun layer cake is a real show-stopper for Easter.

A cross between a cheesecake, ice box cake and tiramisu, layering up the hot cross buns and creamy filling couldn't be easier, but be sure to start early as it will need at least 6 hours to chill in the fridge.

If you want to prepare the cake in advance, make up to the end of step 4 up to two days ahead, keep chilled, then complete recipe to serve.

If you don’t have time for the cake to set and want a speedy pud, or are nervous about unmoulding it, simply layer the buns and filling in a rectangular dish or trifle bowl and serve it like a hot cross bun tiramisu.

Don’t have time to make the syrup? Heat a few spoonfuls of marmalade with a little water to loosen, and brush that over the buns instead.

The brilliant thing about this easy dessert recipe is that you can throw in whatever dried ingredients you like - dried cherries, cranberries or nuts would also be a fantastic addition.

Whisking the yolks over the heat will only help to cook them partially, so if serving this cake to infants, young children, pregnant women, elderly people or the infirm , make sure the eggs are from the UK and are either have the Lion stamp or are produced under the Laid in Britain scheme, as per NHS guidelines.

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Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

Cal/Serv:

602

Ingredients

Zest and juice 1 orange
200 g
(7oz) None
Zest of 1 lemon
4
medium egg yolks
50 ml
(2 fl oz) cognac or sherry, optional
325 ml
double cream
325 g
mascarpone cheese, at room temperature and mixed in tub to soften
100 g
(3 ½oz) raisins
100 g
(3 ½oz) mixed peel
100 g
(3 ½oz) chocolate chips
8
hot cross buns, about 600g
1/2 tbsp icing sugar
1/2 tsp ground mixed spice

Directions

1. Step 1
  Measure the orange juice in a jug and make up to 100ml (3½fl oz) with water, if needed. Pour into a small pan with half the caster sugar and, over a low heat, dissolve the sugar. Turn up heat and simmer
  for 2min. Remove from heat, stir in the lemon and orange zest and set aside to cool.
2. Step 2
  To make the filling, put egg yolks, remaining caster sugar and cognac, if using, into a bowl sat over a saucepan of simmering water. With an electric hand whisk, whisk until thickened and leaves
  a ribbon trail, about 5min. Remove from the heat and whisk for a few more min
  to help it cool.
3. Step 3
  In a separate bowl, whisk cream until it just holds soft peaks. Whisk mascarpone into egg yolk mixture, then fold in the cream. Stir through 75g (3oz) each of the raisins, peel and chocolate chips.
4. Step 4
  Slice hot cross buns in half horizontally. Place the ring (without the base) of a 23cm (9in) springform cake tin on to a cake stand. Brush the inside with some of the orange sugar syrup. Squash about one third hot cross
  bun pieces on to the bottom of the cake tin so they cover the base (you may need to tear them), then brush with the syrup to dampen. Spoon over one-third of mascarpone mixture. Repeat layering twice more, finishing with the mascarpone mixture. Chill to set for at least 6hr, or, ideally, overnight in the fridge.
5. Step 5
  To serve, unclip cake tin ring and lift off. Sprinkle pudding with remaining mixed peel, raisins and chocolate chips.
  In a small bowl, mix together icing sugar and mixed spice, then sift over pudding.