Easter is around the corner and I was in the mood for some “festive” cake. In the end, I made Speckled Easter Egg Vanilla White Chocolate Cake. It consists of a soft vanilla cake, white chocolate, mascarpone and heavy cream filling and is decorated with Easter eggs. Even though it is a cake, it really isn’t complicated as all the cake layers and fillings are the same. The vanilla cake is my to-go recipe, it is the batter used in Easter Nest cupcakes on the blog. The cake is so moist and firm, not dry at all, and it holds its shape nicely. Plus, it’s really full of vanilla.
The invention of filling was probably the one I struggled with the most, since me and buttercreams don’t go together. I ended up using white chocolate, heavy cream and mascarpone filling. Something like whipped ganache filling, but with added mascarpone. The filling isn’t too sweet, the white chocolate combines nicely with the vanilla cake and, most importantly – it holds its shape nicely. It doesn’t crack around the edges of the cake, as mascarpone filling sometimes tends to do, so you don’t have to apply anything on the cake layers, not even jam. The filling is colored in turquoise to match the Easter theme. I used the combination of blue and green food coloring as I don’t have the turquoise one. Finally, the cake is decorated with cocoa and vodka sprinkles and Easter eggs. This is a tasty Easter dessert that looks festive and is full of subtle flavors.
- Cake batter:
- 180 g butter at room temperature
- 260 g sugar
- 4 eggs
- 3 tsp vanilla extract
- 280 g all purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 250 ml full fat milk
- Filling:
- 400 ml heavy cream
- 200 g white chocolate
- 4 tbsp icing sugar
- 1 tbsp vanilla extract
- 500 g mascarpone
- Green and blue food coloring (or turquoise only)
- For decoration:
- 1 tbsp cocoa
- 4 ½ tsp vanilla extract with alcohol or only vodka
- Grated dark chocolate
- 24 colored chocolate eggs
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Cake batter:
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Beat butter until creamy.
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Add sugar and beat again.
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Separate eggs to whites and yolks, add egg yolks into butter mixture. Add vanilla extract and beat again using a mixer.
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In the second bowl, whisk flour, baking powder and salt together.
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Using a spatula add half of the flour mixture into butter mixture. Mix it. Add half of milk, mix it and add again second halves of flour mixture and milk. Mix it.
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In the next bowl, using a mixer, beat egg whites with a pinch of salt until fluffy and until they are not liquid.
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Gradually fold whipped egg whites into batter. Stir using a spatula.
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Pour batter in a baking pan covered with baking paper.
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Bake on 180 degrees for about 40 minutes or until a toothpick inserted comes out clean.
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Let it cool and cut it horizontally into three layers.
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Filling:
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The day before, break up chocolate into smaller pieces, put it in a saucepan and add heavy cream.
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Cook over a medium heat until the chocolate melts down.
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Set it aside, let it cool and transfer to a refrigerator overnight.
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The next day, whip the cold chocolate mixture on medium speed (the filling will be firmer this way).
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When the mixture is relatively firm, add icing sugar and vanilla extract, mix again briefly.
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Add mascarpone and beat on low speed using a mixer until smooth.
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Add the food coloring/s and mix either with the mixer on low speed or by hand with a spatula. The color will grow bolder over time on the cake, so don't worry if it doesn't seem bold enough in a bowl.
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To assemble:
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Put the filling on the cake (on one of the three layeand spread it evenly.
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Place the second cake layer on top, add the filling again and then place the last third layer on top of the filling.
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Apply and smooth the remaining filling over the top of the last/third layer and on the sides of the cake.
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In a small bowl, whisk together cocoa and vanilla extract or vodka. Using a pastry brush and your finger, gently splash the cocoa mixture over the cake - on the top and on sides as well.
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Finally, sprinkle the grated dark chocolate over the top and add the chocolate eggs - you can add them straight away and then put the cake in the fridge, or you can add them when you serve the cake, as the colour from the eggs may fade a little over time due to the filling.
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Put the cake in the fridge to cool and set.
- Baking pan - 23 cm
- The cocoa mixture dries out over time as the alcohol evaporates
- A Part of filling needs to be made one day in advance
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