Easy Shrove Tuesday buns made from water cakes

Shrove Tuesday buns made from water cakes are an incredibly easy recipe for Shrove Tuesday buns. The water cakes can be whipped together in no time, as the dough doesn't need to rise. And you don't have to worry about the filling leaking out during baking.

Airy and crispy water cake with filling

Water cakes are incredibly easy to make. Once you have tried it a few times and know what consistency the dough should have, you can't go wrong. When making water cakes, it is first and foremost important that the dough is not too liquid. You can ensure this by adding eggs gradually while whisking vigorously. The dough should be smooth and liquid enough to be squeezed out into a piping bag. But the dough should be able to hold its shape without running too much when it is squirted out onto the baking sheet. Next, it is important that you do not open the oven to check on the water cakes during the process. Preheat the oven to 200 degrees hot air, and do not open the oven for the first 20 minutes when the water cakes are put in. Then you can check on them and give them a few extra minutes if they are not yet golden enough.  Shrove Tuesday buns with raspberry foam and freeze-dried raspberry sprinkles Water cakes with blackcurrant whipped cream, vanilla cream and chocolate Classic filled water cakes with whipped cream and cream

Filling for Shrove Tuesday buns

Traditional Lenten buns made from water cakes are filled with vanilla cream and whipped cream. A fantastic combination that just can't fail. However, you can easily vary the filling, and I recommend making several different fillings from the same batch of water cakes. I made three different versions per batch, four of each. All had a vanilla cream filling and then added the following:

Whipped cream

A third of the whipped cream was used for the classic version with vanilla cream and whipped cream. So simple and so incredibly good. Here, of course, it is decorated with a light sprinkle of sifted icing sugar.

Raspberry foam

In the second third of the whipped cream, stir in the raspberry jam, and you get a nice, pink raspberry foam. Start by adding 1 tbsp. at a time until you have the perfect taste and color. Sprinkle freeze-dried raspberry powder over this raspberry version. The pink powder can be found in larger supermarkets and delicatessens.

Blackcurrant foam

In the last bowl, stir in blackcurrant jam, which gave a beautiful purple color. Blackcurrants are more tart in taste, so even though the jam is sweet, it still gives a fresher foam. Drizzle a little melted dark chocolate over these Shrove Tuesday buns.

The best recipes for Shrove Tuesday buns

You can find more recipes for Shrove Tuesday buns here. For example, try the very old-fashioned Shrove Tuesday bun or old-fashioned with a twist of blackcurrant. If you love marzipan, you should also try the Swedish version. semlor with almond cream and whipped cream. Or maybe a gluten-free Lenten bun as an alternative.