Easter Speckled Egg Cake
Make this Easter Speckled egg cake - a showstopper Strawberry Ruby chocolate cake that will certainly impress everyone! Super moist vanilla sponges cakes layered with a quick and easy strawberry compote and my signature Ruby chocolate whipped ganache frosting that does not only look stunning but also extremely delicious with all-natural pink colors!
- Prep time
- 2 hr
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 eggs (room temperature yolk and white separately)
- 150 g Granulated sugar
- 2 teaspoon vanilla extract (pure)
- 100 g Whole milk (room temperature)
- 80 g Vegetable oil
- 190 g Pastry flour (All purpose flour works too)
- 400 g Strawberry (fresh or frozen)
- 40 g Granulated sugar
- 40 g Lemon juice
- 2-3 Gelatine sheet (1.7g gelatin / sheet. Depends on how thick you cook the strawberry sauce)
- 200 g Heavy Cream
- 3 Gelatine sheet (1.7g gelatin/sheet)
- 300 g Heavy Cream (cold)
- 200 g Callebaut Ruby chocolate
- Small mount of dark chocolate (melted)
Instructions
- 1
Soak gelatine sheets into cold water
- 2
Heat the smaller amount of cream (200g) until simmering, mix the gelatin sheet in, and pour it over the Ruby chocolate
- 3
Let the chocolate and cream mixture set for a minute until chocolate gently melts then stir together or hand blend
- 4
Once the mixture slightly cools to room temp, stir in the rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for a minimum of 4 hours
- 5
Ruby whipped ganache should thicken after 4 hours and can be whipped (light in a minute or two) into a fluffy yet stable frosting consistency, Make sure you do not over whip the ganache as it can break. Place it into the fridge until frosting the cake
- 6
Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
- 7
Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
- 8
Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
- 9
Beat in the rest of the wet ingredients; oil and milk
- 10
Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
- 11
Whip egg whites starting on low speed on your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5-8 minutes until stiff and glossy and the sugar completely dissolves
- 12
With the help of a Rubber spatula gently fold egg whites into the flour egg yolk mixture. Since the flour mixture is quite thick it's worth first loosening it up by ¼ of the whipped egg white mixture then very gently folding the rest of the egg white in
- 13
Pour the batter into the prepared 15 cm (6 inch) round cake pan
- 14
Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
- 15
Flip the sponge cake upside down and let it completely cool on a Cooling rack
- 16
Cook strawberry, lemon juice and sugar for about 15 minutes. It is ready when the mixture is not too watery any longer yet not too thick either
- 17
Soak gelatine sheets into cold water and mix into warm strawberry compote
- 18
Cool compote to room temp before using. The compote should be thickened enough to use as a cake filling
- 19
Cut sponge cake into 3 horizontally
- 20
You can assemble this cake using a mousse ring or without it
- 21
Pipe Ruby whipped ganache on the 1st layer all around the edges then pour 1/2 of the strawberry compote into the middle part
- 22
Place the 2nd sponge on top. Pipe Ruby whipped ganache all around the edges then pour the remaining 1/2 of the strawberry compote into the middle part
- 23
Place the 3rd sponge layer on top and refrigerate for 1h
- 24
Crumb coat with the Ruby whipped ganache and refrigerate for 1h again
- 25
Frost cake with the remaining Ruby whipped ganache, refrigerate for 1h
- 26
Melt a very small amount of dark chocolate and apply the speckled pattern with the help of a brush
- 27
Let the cake further set for 1h
- 28
Store in refrigerated for 2-3 days
- 29
Make the chocolate nest using my step by step tutorial in here
- 30
Make the molded chocolate chick using my step by step tutoria in here.