Fabergé Easter Cake

Easter Fabergé Cake – A Sweet Masterpiece for the Holidays

Every year, Easter brings with it an atmosphere of joy, traditions, and, of course, delicious meals. One of the most spectacular desserts you can prepare to impress your guests is the Fabergé Cake. This extravagant cake not only looks spectacular, but its taste is also exceptional, combining refined flavors and fine textures. Let's begin our culinary journey!

Preparation Time:
- Preparation: 2 hours
- Baking: 15 minutes
- Cooling: 8 hours (ideally overnight)
- Total: 10 hours
- Servings: 12

Ingredients

For Cream 1:
- 10 tablespoons sugar
- 200 ml milk
- 250 ml whipped cream
- 3 eggs
- 1 teaspoon cornstarch or flour
- 10 g gelatin
- 100 ml brandy

For Cream 2:
- 150 g dried plums
- 5 tablespoons Nutella

For the Base:
- 3 large eggs
- 3 egg yolks
- 125 g sugar
- 60 g flour
- 110 g cornstarch
- 1 tablespoon cocoa (optional)
- a pinch of salt

For Finishing:
- 250 ml whipped cream
- 1 pack whipped cream stabilizer
- 7-8 tablespoons coconut flakes

For Decoration:
- 1 goose egg shell (washed and cleaned)
- 150 g white chocolate
- 100 g dark chocolate
- caramel candies in various colors (e.g., red and green)
- colored sprinkles for cake
- 1 large pomegranate

Preparing Cream 1

1. Caramelizing the sugar: In a pan, melt the 10 tablespoons of sugar over low heat, stirring constantly, until it turns golden. Be careful not to burn it.

2. Adding the milk: When the sugar has caramelized, add the hot milk gradually, stirring quickly. Be careful, the mixture may bubble hot!

3. Beating the yolks: Separately, beat the yolks with the cornstarch until creamy, then add the caramelized sugar syrup. Place the mixture over low heat, stirring constantly until it thickens.

4. Gelatin: Dissolve the gelatin in a little cold water and incorporate it into the warm cream. Let the cream cool.

5. Incorporating the whipped cream and egg whites: Once cooled, add the whipped cream and beaten egg whites, mixing gently to avoid losing air.

Preparing Cream 2

1. The plums: In a blender, blend the dried plums (without pits) together with Nutella until you obtain a smooth paste. This will add a delicious note to your cake.

Preparing the Base

1. Bain-marie: Heat the eggs with the yolks, a pinch of salt, and sugar in a bain-marie, stirring constantly until they reach a temperature of about 45-50°C.

2. Mixing: Remove the mixture from the heat and mix until it becomes a smooth cream.

3. Adding the flour: Incorporate the sifted flour along with the cornstarch in three stages, using a wooden spatula.

4. Baking the bases: Pour the batter into a 20 cm greased pan lined with parchment paper. If you want two-colored bases, add a tablespoon of cocoa to one part of the batter. Bake at 200°C for 15 minutes. Remove the base and flip it onto a paper sprinkled with sugar.

Assembling the Cake

1. Cutting the bases: Cut the bases in half horizontally. Start assembling the cake in the following order:
- First white base, spread with half of Cream 1.
- Second cocoa base, spread with Cream 2 (of plums and Nutella).
- Another cocoa base, spread with Cream 2.
- Last white base, spread with Cream 1.

2. Cooling: Place the cake in the refrigerator overnight, in a springform pan.

Finishing the Cake

1. Decorating: Spread a little whipped cream on the sides of the cake. Sprinkle the coconut flakes over the entire surface.

2. Final touches: Using a pastry bag, decorate the edge of the cake with whipped cream in star shapes. Add pomegranate seeds for a vibrant look.

Decorating the Egg

1. Preparing the egg: Wash the goose egg, make a small hole, and pour melted white chocolate inside. Rotate the egg so that the chocolate coats the walls. Repeat 3 times.

2. Filling the egg: Once the chocolate has hardened, fill the egg with the caramel cream and cover the hole with melted chocolate.

3. Decorating: Decorate the egg with melted caramels forming little balls and sticking them with melted sugar.

Chocolate Basket

1. Preparing the basket: Melt the dark chocolate in a bain-marie. Use an inflated balloon to create a chocolate basket. This is done by dipping the balloon in chocolate.

2. Assembling the decoration: Once the chocolate has hardened, place the egg in the center of the basket and fill the space around it with pomegranate seeds.

Serving the Cake

For an exquisite presentation, place the cake on an elegant platter and serve it with a glass of sweet wine or flavored tea. This Fabergé cake is not just a dessert, but a true work of art that will surely be the star of the Easter table.

Tips and Variations

- Helpful tricks: Make sure all ingredients are at room temperature before starting to prepare the cake. This will help with better homogenization of the compositions.
- Variations: You can try adding vanilla or almond essences to the creams for an extra flavor. You can also experiment with different types of chocolate for decoration.
- Combinations: The cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce.

Nutritional Benefits

This cake, although delicious, is not exactly a low-calorie dessert. Each serving contains approximately 450-500 calories, but it is rich in antioxidants due to the chocolate and fruits. Additionally, it contains proteins from the eggs and cream, as well as fiber from the dried plums.

Now it’s time to put on your chef’s gloves and get started on this Easter Fabergé Cake. Whether you prepare it for your family or for a meal with friends, it will surely be a resounding success! Enjoy!