Easter cake with mascarpone cream and almond praline

Name: Easter cake with mascarpone cream and almond praline
Ingredients: 10 eggs; 1 pinch of salt; 300 g powdered sugar; 250 g flour; 10 g baking powder; 50 g cocoa; 15 g butter; 10 g flour; 3 egg yolks; 3 tablespoons powdered sugar; 150 ml milk; 100 g chocolate with at least 80% cocoa; 250 g mascarpone; 200 ml heavy cream; 4 tablespoons sugar; 160 g roasted almonds; 250 g mascarpone; 50 g powdered sugar; 200 ml heavy cream; 10 tablespoons sugar; 600 ml water; 500 ml water; 100 ml heavy cream; 30 g chocolate; 100 g small chocolate eggs; 1 small bottle of champagne

Dessert - Easter cake with mascarpone cream and almond praline by Varvara M. - Recipia

This Easter cake with mascarpone cream and almond praline has three cocoa layers, and the whipped egg whites keep the sponge airy. I like to leave the praline in bigger pieces, so you can feel them between the layers of chocolate and mascarpone cream. Preparation: 90 minutes. Cooking: 58 minutes. Resting: 16 hours and 15 minutes. Total time: 17 hours and 43 minutes. Servings: 12. Approximately 800 kcal and 16 g protein per serving.

Ingredients

For the sponge

10 eggs
1 pinch of salt
300 g powdered sugar
250 g flour
10 g baking powder
50 g cocoa
15 g butter
10 g flour

For the chocolate cream

3 egg yolks
3 tablespoons powdered sugar
150 ml milk
100 g chocolate with at least 80% cocoa
250 g mascarpone
200 ml heavy cream

For the mascarpone and almond praline cream

4 tablespoons sugar
160 g roasted almonds
250 g mascarpone
50 g powdered sugar
200 ml heavy cream

For the syrup

10 tablespoons sugar
600 ml water

For the bain-marie

500 ml water

For decorating

100 ml heavy cream
30 g chocolate
100 g small chocolate eggs
1 small bottle of champagne

Preparation

1. Separate the eggs. Beat the egg whites with the salt until firm and glossy, then gradually add half the sugar and beat. Beat the yolks with the remaining sugar until they triple in volume, then drizzle them into the egg whites, folding gently from the bottom up. 2. Sift the flour, baking powder and cocoa over the egg mixture in a few batches, and fold gently. Pour the batter into a 28 cm tin greased with butter and dusted with flour. Bake in an oven preheated to 180°C for 38 minutes, until a toothpick comes out clean. Turn off the oven and leave the sponge in for 20 minutes with the door ajar, then cool it completely on a rack and keep it covered until the next day, at least 12 hours. 3. Beat the yolks with the powdered sugar, then gradually add the milk. Add the chocolate broken into pieces and cook the cream over a bain-marie for 10 minutes, stirring constantly, until thickened. Leave it to cool completely. Beat the mascarpone, add the chocolate cream a spoonful at a time, then fold in the whipped cream a spoonful at a time. 4. Melt the sugar for the praline in a pan, add the almonds and stir for 5 minutes, until coated in caramel. Spread them on baking paper and leave to cool for 15 minutes. Roughly chop them in a food processor and set a little praline aside for decorating. 5. Beat the mascarpone for the white cream, add the praline and powdered sugar, then gradually fold in the whipped cream a spoonful at a time. 6. Caramelize the sugar for the syrup, carefully pour in the water and boil for 5 minutes, until the caramel dissolves. Leave the syrup to cool. 7. Cut the cooled sponge into three equal layers and soak them with syrup. Set down the first layer, spread three quarters of the white cream over it, then add the second layer and three quarters of the chocolate cream. Cover with the last layer and use the remaining creams on top. 8. Whip the cream for decorating and decorate the cake with it, the reserved praline, grated chocolate and small chocolate eggs. If using the little champagne bottle, wrap half of it in foil and secure it in the cake. Refrigerate the cake for 4 hours before serving.

Notes

Eggs for the sponge whip better at room temperature, while the cream needs to be cold when I beat it. Whole roasted almonds caramelize more evenly than sliced ones, which can burn quickly around the edges. If the almonds are salted, the praline will be too salty with the caramel, so choose plain ones. For the chocolate, I stick to at least 80% cocoa so the cream doesn't turn out too sweet. The slices go well with black coffee; the cake reminds me of layered cakes, but the middle is creamier. For a change, the 160 g of almonds can be replaced with 160 g of roasted hazelnuts. The cake contains eggs, dairy, gluten and almonds. The sponge can be baked a day ahead, and the assembled cake keeps in the fridge for up to 3 days.