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Easter Egg cake

by Rosana McPhee
Easter Egg cake

Easter Egg cake

PT2H

PT7H

Why not try?

Easter is one of the most important celebrations in the Christian calendar, and is celebrated throughout the world with great opulence. There are a few things, such as the Easter eggs, cakes, sweet treats, bunnies, and a selection of chocolates, that are customary to Easter celebrations all over the world.

I wanted to make a celebration cake with a difference, and I think this one does the job. Easter, party, richness, chocolate, salted caramel and cake - and don't forget the so enchanting Easter eggs!

For this recipe you will need a large Easter egg mould (I used one with a 1 litre volume).

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4. Butter and line 2 rectangular baking trays (21 x 30 cm) with greased wax paper
2
To make the cake batter, combine the ground almonds in a mixing bowl with the flour and set aside
3
Separate the whites and yolks of eggs and set aside the yolks. Beat the egg whites with the salt and sugar until they reach firm peaks
4
Beating continuously, add the egg yolks one-by-one to the egg white mixture
5
Stop the mixer and, using a spatula, gently stir in the flour and ground almond mixture
6
Divide the batter between the prepared baking trays and bake for 15 minutes, or until the edges and the surface of the cake are lightly browned
7
Leave the sponge to cool, remove the wax paper and set aside. The dough should be thin (1.5cm) and pliable
8
To prepare the filling, melt the chocolate with the cream in a microwave or bain-marie. Mix well and add the brandy
9
Line a 1kg Easter egg mould with cling film and line with 1 of the sponge sheets. Neatly cut away any excess sponge using a knife
10
Pour some of the chocolate filling into the mould and lightly push the largest piece of excess sponge into the chocolate to create an inner sponge layer. Pour in the remaining chocolate filling to cover the sponge piece until it is 1.5cm from the brim of the mould
11
Cut the remaining sheet of cake to size and place over the chocolate to seal – you may need to plug some holes with excess sponge. Refrigerate for at least 4–5 hours, or overnight, to set
12
Once set, turn the cake out onto a large serving plate and carefully remove the cling film
13
To make the buttercream, mix all of the ingredients together until smooth and spread evenly over the cake. Place in the freezer for 1 hour
14
Melt the chocolate for the topping in a bain-marie, then remove and allow to cool a little. Drizzle over the cake, as pictured, and place in the freezer to set for 1 hour
15
For the salted caramel topping, add the brown sugar, double cream and butter to a saucepan and cook for 5 minutes over a medium-low heat. Add the salt, leave to cool and drizzle the topping over the cake
16
Finish decorating the cake with caramel-filled Easter eggs. Happy Easter!
image
 

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Easter Egg cake

 
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