Easter cake

An Easter proposal in a modern version. A delicate mandarin mousse hiding a jelly made from mandarin jelly, baked cheesecake, and almond sponge cake creates a harmonious, spring composition of flavors.Finished with yellow velly spray and a chocolate strip, decorated with chocolate Bunnies and Spring Eggs placed in a chocolate nest. The light form, subtle colors, and refined details make it a perfect choice for Easter.

RecipePhoto

Used products and decorations

Spring Easter Eggs

Code 33754

Bunnies

Code 33748

CHOCOLATE WHITE 29%

Code CHB28XXB3

YELLOW VELLY SPRAY

Code FP044691

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Recipe

Almond sponge cake

Ingredients:

100gAlmond flour

15gPotato starch

65gIcing sugar

50gEgg whites (1)

15gEgg yolks

50gEgg whites (2)

31gSugar

85gButter

8gInvert sugar

Preparation:

Mix almond flour with icing sugar, potato starch, egg whites (1) and egg yolks. Separately whisk the egg whites (2) with sugar. Make the noisette butter and stir the invert sugar in it. Add the meringue to the first mixture and combine with the noisette butter and invert sugar. Pour the mass into 3 baking rings of Ø16cm and bake at 180°C for about 15 minutes.

Baked cheesecake

Ingredients:

15gRice flour

255gPhiladelphia cream cheese

85gSugar

70gEggs

25gEgg yolks

6gGelatine

30gWater

Preparation:

Soak gelatine in cold water. Mix and blend all the ingredients together. Pour the mass into the silicone mould and bake at 90°C for approximately 45 minutes.

Mandarin confiture

Ingredients:

330gMandarin puree

75gMandarins in syrup (canned)

60gSugar

6gPectin NH

6gGelatine

30gWater

Preparation:

Soak gelatine in cold water. Heat the mandarin puree with the pieces of canned mandarins. At 40°C, add pectin mixed with sugar. Bring to boil and add soaked gelatine at the end. Pour the confiture into the moulds and freeze.

Mandarin mousse

Ingredients:

220gBarima Artisanal White chocolate 29% (code CHB28XXB3)

25gGelatine

125gWater

220gCream 30% fat

50gConcentrated mandarin paste

700gWhipped Cream 30% fat

Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine, pour it over the chocolate adding mandarin paste and blend. Then combine it with whipped cream. Pour half of the mousse into the silicone mould. Insert the frozen mandarin confiture and baked cheesecake. Fill up the mould with remaining mousse, finish with the almond sponge cake and freeze.

Folding

Coat the frozen cake with Barima Artisanal yellow velly spray (code FP017831). Make a yellow chocolate strip with tempered chocolate and put a strip around the cake. Make a nest with the tempered chocolate and set it on the cake.

Decoration

For decoration use Barbara Decor chocolate decorations:
- Bunnies (code 33748)
- Spring Easter Eggs (code 33754)