Easter Speckled Egg Cake (Print Version)
# Ingredients:
→ Sponge
01 -
3 eggs, room temperature, yolks and whites separated
02 -
150g granulated sugar
03 -
2 teaspoons pure vanilla extract
04 -
100g whole milk, room temperature
05 -
80g vegetable oil
06 -
190g pastry flour (all-purpose flour works too)
→ Strawberry Compote
07 -
400g fresh or frozen strawberries
08 -
40g granulated sugar
09 -
40g lemon juice
10 -
2-3 gelatin sheets (approximately 1.7g per sheet)
→ Ruby Whipped Ganache
11 -
200g heavy cream, for heating
12 -
3 gelatin sheets (approximately 1.7g per sheet)
13 -
300g cold heavy cream
14 -
200g Callebaut Ruby chocolate
→ Speckled Egg Pattern
15 -
Small amount of dark chocolate, melted
# Instructions:
01 -
Soak gelatin sheets in cold water until soft. Heat 200g heavy cream until simmering, mix in the softened gelatin sheets, then pour over ruby chocolate. Allow to sit for 1 minute until chocolate melts, then stir until smooth or use a hand blender. Once mixture cools to room temperature, stir in the remaining 300g cold cream. Cover with plastic wrap and refrigerate for minimum 4 hours until thickened.
02 -
Preheat oven to 170°C. Prepare a 15cm round cake pan with parchment paper and cake strip. Beat egg yolks, vanilla extract and 75g sugar for 5 minutes until pale and fluffy. Incorporate oil and milk. Sift flour and fold gently until just combined. In a separate bowl, whip egg whites while gradually adding remaining 75g sugar until stiff and glossy (5-8 minutes). Gently fold ¼ of egg whites into flour mixture to loosen, then fold in remaining whites. Pour into prepared pan and bake for approximately 60 minutes without opening oven door for first 45 minutes. Cool completely upside down on cooling rack.
03 -
Combine strawberries, lemon juice and sugar in a saucepan. Cook for about 15 minutes until slightly thickened but not too thick. Soak gelatin sheets in cold water, then mix into warm strawberry compote. Allow to cool to room temperature before using as filling.
04 -
Cut sponge cake horizontally into 3 even layers. On the first layer, pipe ruby whipped ganache around the edges to create a dam, then fill center with half the strawberry compote. Place second sponge layer on top and repeat with ganache border and remaining compote. Top with third sponge layer and refrigerate for 1 hour.
05 -
Apply a thin crumb coat of ruby whipped ganache and refrigerate for 1 hour. Then cover entire cake with remaining ganache and refrigerate for another hour to set.
06 -
Melt a small amount of dark chocolate. Using a brush, flick melted chocolate onto the cake surface to create a speckled egg pattern. Refrigerate for 1 hour to set completely.
# Notes:
01 -
Store cake refrigerated for 2-3 days
02 -
Be careful not to overwhip the ruby ganache as it can break
03 -
A mousse ring can be used for assembly if desired