A delicious cake for Easter brunch

A delicious cake for Easter brunch

Easter is almost here and it's a good opportunity to treat yourself. In our family, Easter brunch has become an expected tradition. Our children are very young, so early morning is a good time to see each other, because at this time everyone is still relaxed and well rested.

Easter is almost here and it's a good opportunity to treat yourself. In our family, Easter brunch has become an expected tradition. Our children are very young, so early morning is a good time to see each other, because at this time everyone is still relaxed and well rested.

But I can tell you, that with a little time and a little cheating (I bought the basics of the cake), this fantastic cake is really not a problem and will surely be the icing on the cake at your Easter brunch.

What you need:

- Orange buttercream

- 2 sponge cakes (to be cut in half and ideally 20 cm in diameter)

- Jam (for example, mango and passion fruit)

- 750 g milk chocolate

- 250 g heavy cream

- White rolled fondant

- White modeling fondant

- Red food coloring

- a chocolate rabbit, small eggs, etc. (for decoration)

- Food glue (to be found in the baking alley)

- Pearl sugar

Ingredients for the orange buttercream:

- 660 ml orange juice

- 50 g of sugar

- 60 g of starch

- 4 egg yolks

- 420 g of butter

First, mix orange juice, sugar, egg yolks and starch. Stir the ingredients in a saucepan, until everything is well mixed. Then heat the mixture over a medium heat. Do not forget to stir constantly, until the cream boils slightly. Then you can pour the cream in a bowl and cover it with cling film. Let the cream cool to room temperature.

Now froth the butter for about 5 minutes, then stir in the cream with a spoon. (If you would like to remove the small bits, you can sieve the cream)

Make the ganache:

Break the chocolate into pieces and at the same time, heat the cream in a saucepan, making sure it does not boil! Then pour the cream over the chocolate pieces and let it sit for a few minutes.
Then stir carefully until the mixture is spreadable and shiny. Let the ganache cool to room temperature.

Make the flowers:

For the flowers, knead the white fondant until it softens, dye part of it with red food coloring and spread it out. Small flowers can be cut easily with a cookie cutter. Press the edges with a fork to give them structure. For small flowers, the edges can be decorated with small circles (for example with an empty pen).

To make sure the flowers are round and not too flat, I let them dry in egg cups.

Personally, I made the flowers, the buttercream and the ganache the day before, so I only had to make the cake the next day.

To do this, coat the sponge cakes with marmalade and stack themwith buttercream in between. Then put the cake in the fridge for an hour.

Now coat the cake with the already prepared ganache and put it back in the refrigerator for 20 minutes.

Now it's almost over! Put the white rolled fondant on the cake, smooth it on all sides and cut off the excess. You can decorate thecake with small balls of fondant. The flowers and the sugar pearls can be fixed on the cake with food glue and the cake can be decorated with the chocolate bunny and the little eggs. Now your masterpiece is finished!

Those who don't want to make such a complex cake may want to bake these Easter cookies with their children.

https://www.chefkoch.de/amp/recipe/1104001216385149)

Or how about this “Easter bunny” muffin?

http://schninskitchen.de/2015/03/29/supersaftige-osterhasen-kokos-cupcakes/

You can also fill these funny Easter nests with your favourite sweets!

http://www.fuersie.de/ostern/backrezepte-desserts-fuer-ostern/artikel/osterkranz-backen?utm_source=fs&utm_campaign=pinterest&utm_m

Whatever you choose, we wish you happy Easter!

Recent Posts

Secure payment

FAST DELIVERY

MADE IN SWITZERLAND

Customer opinions