Easter Cake

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Easter Cake

Quantity of servings: 1

Ingredients

Chocolate sponge cake

Dark Chocolate 60% 120 g

butter 200 g

sugar 200 g

egg yolk 8 pcs.

egg white 8 pcs.

wheat flour 200 g

potato starch 60 g

baking powder 15 g

Vanilla cream with Terravita white chocolate with caramelised milk

UHT cream 33% 650 g

glucose syrup 50 g

vanilla sugar 50 g

White Chocolate with Caramelized Milk 350 g

gelatine 8 g

philadelphia cream cheese 500 g

Confectionery compound coating

White Chocolate with Caramelized Milk 200 g

yellow food coloring 2 g

Decoration

Dark Chocolate 60% 100 g

marzipan: green, pink, blue 60 g

Preparation method

Chocolate sponge vake

Melt the chocolate in the microwave. Cream the butter with 150 g of sugar until fluffy. Add egg yolks every 1 minute, beating all the time on medium speed. Beat egg whites with the remaining sugar. Combine the butter mixture with the chocolate, then with the dry ingredients. Add 1/3 of the beaten egg whites and mix. Then add the remaining egg whites and mix. Bake the sponge cake for 45 minutes at 175°C.

Vanilla cream with Terravita white chocolate with caramelised milk

Boil 250 g of cream with glucose and sugar. Pour over the chocolate with previously soaked gelatin (1:5) and blend. Add the rest of the cream and cheese and blend again. Set aside in the refrigerator for 12 h.

Assembly

From the baked sponge cake, cut three 16 cm diameter tops. Interlay the sponge cake tops with whipped white chocolate cream, leave some cream to plaster the cake. After 12 h, remove the cake from the frame. Mix the cream for plastering with yellow dye. Brush the cake twice with the plaster and level it. Freeze the cake lightly and make a drip of the glaze. Prepare the decoration – dark chocolate nest and marzipan eggs and place on the surface of the cake, sticking with a little melted confectionery compound coating.