Easter Cake

Name: Easter Cake - Malvina A.
Ingredients: Base: 5 eggs; 5 tablespoons sugar; 5 tablespoons ground walnuts; 2 tablespoons flour. Cream 1: 300 g butter (65% fat); 200 g powdered sugar; 150 g dark chocolate (52% cocoa); 3 tablespoons sour cream (40% fat). Cream 2: 1 box mascarpone; 300 ml vegetable cream; sour cherry syrup; sugar paste decorations. Syrup: 250 ml water; 100 g sugar; 1 vial rum essence.

Dessert - Easter Cake by Malvina A. - Recipia

Nut Cake with Two Creams and Seasonal Decoration I have prepared this nut cake a few times for family events, most often for Easter, when it’s fun to decorate with bunnies and sugar paste eggs. I especially like that the cake layers turn out dense, not too airy, and hold up well when cut into thin slices. The creams consist of one with chocolate and another with mascarpone and whipped cream, without any added sugar since the whipped cream is already sweet. The decoration depends on the season, but the bunnies remain the kids' favorites. Quick Info Total time: approximately 3-4 hours (including cooling the layers and creams) Effective preparation time: 1 hour Baking time: 30-40 minutes (for the cake) Servings: 10-12 slices (for a small cake, 18 cm in diameter) Difficulty: medium Occasion: Easter cake, celebration, family event Ingredients Cake: 5 eggs 5 tablespoons sugar 5 tablespoons ground walnuts 2 tablespoons flour Cream 1 (chocolate and butter): 300 g butter (65% fat, at room temperature) 200 g powdered sugar 150 g dark chocolate (52% cocoa) 3 tablespoons sour cream (40% fat) Cream 2 (whipped cream and mascarpone): 1 tub mascarpone 300 ml sweetened plant-based whipped cream Sour cherry jam syrup (optional, for color) Syrup: 250 ml water 100 g sugar 1 vial of rum essence Decoration: Sugar paste decorations (bunnies, eggs – for seasonal decoration) Preparation Method 1. Cake Start by separating the eggs. Beat the egg yolks with the sugar until they become a light cream and the sugar dissolves almost completely. Add the ground walnuts and flour, mixing until you achieve a thick, homogeneous batter. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form. I use a mixer, but you can also do it by hand with a whisk, just it takes longer. Gently fold the egg whites into the yolk mixture using a spatula, with wide movements from the bottom up, to avoid deflating the mixture. Line an 18 cm round cake pan with parchment paper. Pour in the batter and level it out. Bake in a preheated oven at 170°C. The cake is done when it passes the toothpick test – it usually takes about 30-35 minutes, but this may vary depending on your oven. Remove the cake from the pan and let it cool completely on a wire rack. It’s best to make it a day in advance so it’s completely cool and easier to slice. Cut it into 4 thin layers using a long serrated knife. 2. Cream 1 (chocolate and butter) Let the butter come to room temperature until soft. Beat it with the powdered sugar until it becomes fluffy and you no longer feel the sugar granules between your fingers. Separately, break the chocolate into pieces and place it in a small saucepan with the sour cream. Melt it over very low heat, stirring constantly, without allowing it to boil. Once melted, remove from heat and let it cool for ten minutes. Then, mix the chocolate mixture with a mixer on high speed for about 10 minutes until it cools down well and becomes creamy. Gradually add the chocolate to the butter, mixing after each addition. Let the cream chill until assembly. 3. Cream 2 (whipped cream and mascarpone) Whip the plant-based cream (directly from the container if it's already sweetened). Once it thickens, add the mascarpone and gently mix until you get a uniform cream. No additional sugar is needed since the whipped cream is sweet. If you want a hint of pink, add a little sour cherry jam syrup. Just a little, as too much will soften the mixture. 4. Syrup In a small saucepan, boil the water with the sugar. Once the sugar is completely dissolved, remove from heat and add the vial of rum essence. Let it cool to room temperature. 5. Assembly Place the first layer of cake on a serving plate and soak it with syrup. Spread a layer of cream 1 (chocolate) on top. Place the second layer, soak it, and spread with cream 2 (whipped cream and mascarpone). Continue with the third layer, again soaking and adding cream 1. The last layer is soaked and finished with cream 2. Level the edges with the remaining cream. For decoration, alternate the two creams as desired. Shape or cut out bunnies and eggs from sugar paste and place them on top. 6. Why I make this recipe often I love this recipe because it doesn't require sophisticated ingredients, and the result is stable, even if you don't have experience with multi-layer cakes. The cake does not crumble, and the creams can be prepared in advance. It suits any festive table, not just for Easter, and keeps well in the fridge for a few days. Tips and Variations Tips Use butter with at least 65% fat for cream 1; otherwise, it won't hold well with the chocolate. The cake slices more easily if you let it sit overnight in the fridge, wrapped in foil. For a uniform result, try weighing the batter before baking and spreading it evenly in the pan. Do not let the chocolate boil; just heat it enough to melt. Substitutions Plant-based whipped cream can be replaced with dairy liquid cream, but adjust the sugar to taste. If you don't have mascarpone, you can use a rich cream cheese like Philadelphia. Walnuts can be substituted with ground hazelnuts for a different flavor. Variations For a different look, spread some tart jam between the layers under the creams. You can use sour cherry compote syrup instead of the classic rum syrup for a fruity flavor. Instead of sugar paste decorations, you can sprinkle ground walnuts or grated chocolate on top. Serving Ideas Serve cold, straight from the fridge. It pairs well with coffee or a glass of cold milk, especially for kids. If it's for Easter, decorate with seasonal figurines; otherwise, keep it simple or sprinkle walnuts on top. Frequently Asked Questions 1. Can I make the cake layers a day in advance? Yes, I actually recommend making the layers in advance, as they slice more easily and don’t crumble. 2. How do I keep the cake fresh? The cake keeps well in the fridge, in a closed container or covered with foil, for 3-4 days. 3. Can it be frozen? I do not recommend freezing it, especially because of the creams based on butter and whipped cream, which can change texture. 4. Can I make the cake without sugar paste? Of course, the sugar paste decoration is optional. You can use anything else – fruits, nuts, grated chocolate. 5. What if I don't have an 18 cm pan? You can use a slightly larger pan, but the cake will be thinner and bake faster. Check with a toothpick earlier. Nutritional Values Estimate per serving (out of 12): approximately 350-400 kcal Protein: 5-6 g Carbohydrates: 30-35 g Fat: 22-25 g The creams contain high fat from butter, mascarpone, and whipped cream. Sugar comes from the cake, syrup, and creams. Values are approximate and can vary based on the ingredients used. Storage and Reheating The cake keeps well in the fridge for 3-4 days, covered. It should not be reheated. If left uncovered, it will dry out at the edges. I do not recommend freezing it, as it loses its texture upon thawing.

Preparation

Base: The egg yolks are whisked with sugar until frothy and the sugar melts, then nuts and flour are added and homogenized. The egg whites are beaten until stiff with a pinch of salt. The egg whites are incorporated into the yolks with slow movements from bottom to top. A cake pan, 18 cm in diameter, is lined with baking paper. It is baked in a preheated oven and is ready when it passes the toothpick test. After it has cooled well, I made it a day in advance, it is cut into 4. Cream 1: The butter at room temperature is mixed with powdered sugar until melted. Separately, the chocolate is chopped, mixed with cream, and heated until melted, without boiling. It is left for 10 minutes, then mixed with a mixer at high speed for about 10 minutes. Then we incorporate the chocolate into the butter, little by little. The cream is left to cool. Cream 2: Whip the cream well, then mix it with mascarpone cheese. I didn’t add sugar because the cream is sweet. I gave it a hint of color by adding a little syrup from sour cherry jam. Syrup: Water with sugar is boiled, set aside, and rum essence is added. It is left to cool. Assembly: Place the first layer of cake on a plate, soak it, add a layer of cream 1, then the soaked layer 2, cream 2, soaked layer 3, cream 1, and finally the last layer and cream 2. Decorate alternately with cream 1 and 2, and then cut out bunnies from fondant and shape eggs.