Maja Vase
Maja Vase

Maja Vase


  • 260 g good quality white chocolate
  • 25 g butter
  • 1 egg
  • 150 g sugar
  • ½ tsp. Raw Liquorice Powder
  • 1 pinch of salt
  • 50 g ground almonds
  • 240 ml whipping cream
  • 40 ml passion fruit purée
  • 3 leaves of gelatine
  • 100 ml passion fruit purée
  • 100 g kefir
  • ORGANIC VANILLA MANGO by Lakrids by Bülow
  • Yellow wood sorrel flowers

Estimated time


    The perfect Easter cake. An elegant nest of SLOW CRAFTED VANILLA MANGO conceals a wonderfully tart passion fruit mousse, velvety smooth passion fruit ganache and a moist, flourless liquorice base.

    Number of servings: 8 people


    • 50 g good quality white chocolate • 25 g butter • 1 egg • 50 g sugar • ½ tsp. Raw Licorice Powder • 1 pinch of salt • 50 g ground almonds

    Melt the chocolate and the butter in a bain marie and then remove the pan from the heat. Thoroughly whisk the egg, sugar, liquorice powder and salt in a bowl and stir in the chocolate mixture. Fold in the ground almonds. Line the base of a cake ring/tin (14 cm in diameter) with baking parchment and spread the dough over it. Bake the liquorice base for approx. 20 minutes at 175º until it is baked through and golden. Let the base cool and place it in the freezer.


    • 160 g good quality white chocolate • 40 ml whipping cream • 40 ml passion fruit purée

    Melt the chocolate in a bain marie and then remove the pan from the heat. Bring the cream and passion fruit purée to the boil in a small pan, and then pour it over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until the ganache comes together and gets beautiful and glossy. Blend the ganache with a hand blender and the spread it over the liquorice base in the cake ring. Return the cake to the freezer for at least 4 minutes until the ganache has set. 


    • 3 leaves of gelatine  • 100 ml passion fruit purée  • 100 g sugar  • 200 ml whipping cream  • 100 g kefir

    Soak the gelatine in cold water. Bring the passion fruit purée and sugar to the boil in a small pan and remove the pan from the heat. Squeeze the water out of the gelatine and stir it into the warm syrup. Let the syrup cool until lukewarm. 

    Whip the cream to soft peaks in a bowl. Fold the kefir into the lukewarm syrup followed carefully by the whipped cream. Spread the mousse in a round silicone mould (16 cm in diameter), and then carefully press the frozen down into it (with the base facing upwards). Place the mousse cake in the freezer overnight.


    • 100 g good quality white chocolate and, if you like, a little edible gold powder • SLOW CRAFTED VANILLA MANGO by Lakrids by Bülow • Yellow wood sorrel flowers

    Place two cake rings/cake cutters (10 cm and16 cm in diameter) on a chopping board. Cut two long pieces of chocolate acetate (1½ cm high) to fit the circumference of the cake rings. Melt and temper the chocolate. Add colouring, if you wish. Spread the chocolate out on the chocolate acetate, lift the acetate off the board and allow the chocolate to set slightly. Place the two pieces of acetate around the cake rings and place them in the fridge until the chocolate has set.

    Carefully remove the chocolate acetate and place the large chocolate circle around the cake and the smaller circle on top. Fill the small chocolate circle with SLOW CRAFTED VANILLA MANGO and wood sorrel flowers.