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  2. Easter Cake Inspiration

Easter Cake Inspiration

8 Mar 2016

Recipe

Delicious apple and pear fruit fillings incorporated in a delicate yet crunchy Belcolade cake! This Easter cake translates perfectly the famous tradition of the Easter bunny leaving Easter eggs in the garden for the children's morning hunt. This application is made using the following 5 recipes: Crunchy base, Biscuit, Apple and pear filling, Mousse Lait Selection and Cocoa crumble

Crunchy Base

Ingredients:

  • 250 g of PatisFrance Gianduja 36%
  • 60 g of Roasted hazelnuts
  • 60 g of Salted peanuts
  • 50 g of Puffed rice

Working method: 

  • Chop the peanuts and hazelnuts in small pieces and mix with puffed rice and Gianduja 36%.

Biscuit

Ingredients:

  • 500 g of Puratos Tegral Biscuit
  • 500 g of Eggs

Working method:

  1. Beat all the ingredients together with the flat beater at high speed for 8 minutes. 
  2. Spread on a 60x40-cm tray covered with baking paper. 
  3. Bake for 6-7 minutes at 220ºC with the steam outlet closed.

Apple and pear filling

Ingredients

  • 450 g of Puratos Topfil Apple Minicubes 90%
  • 250 g of PatisFrance Pear Balls in light syrup
  • 1/3 of Lime zest

Working method:

  • Cut the Pear Balls in light syrup into small pieces and mix all the ingredients together. 
  • Distribute the paste into 4 circles with a 14-cm diameter. Place in the freezer.

Mousse Lait Selection

Ingredients:

  • 210 g of Milk
  • 13 g of Sugar
  • 60 g of Egg yolks
  • 50 g of Puratos Neutral Mousse
  • 183 g of Belcolade Lait Selection
  • 250 g of Puratos Chantypak
  • 250 g of Crème fraîche

Working method:

  1. Beat the egg yolks and the sugar together until you obtain a light colour. 
  2. Boil the milk and add the eggs and sugar. 
  3. Heat to 85ºC while stirring and pass the custard through a strainer. 
  4. Add the Neutral Mousse and mix again. 
  5. Pour the hot custard onto the drops of Lait Selection and mix until you obtain a creamy and homogenous texture. 
  6. Beat the crème fraîche and the Chantypak to obtain a light texture. 
  7. When the temperature reaches 30ºC, add the whipped cream.

Cocoa crumble

Ingredients:

  • 230 g of Puratos Tegral Patacrout
  • 30 g of Belcolade Premium Dutch Cocoa Powder
  • 100 g of PatisFrance Flaked Almonds
  • 100 g of Hazelnut powder
  • 120 g of Light cassonade
  • 200 g of Puratos Mimetic 32
  • 2 g of Salt

Working method:

  1. Mix all the ingredients together until you obtain a rough paste. 
  2. Bake for 18 minutes at 175ºC between two silicone baking mats. 
  3. Leave to cool. 
  4. Mix until you get a fine texture.

Assembly

  1. Place a plastic band in a circle with a 16-cm diameter. 
  2. Distribute 100g of the Crunchy base (1) per circle and press down well with a spoon. 
  3. Add the biscuit (1) and moisten with sugar syrup with Poire Williams. 
  4. Spread the Mousse Lait Selection (4) over the biscuit and place the frozen apple and pear filling (3) in the middle. 
  5. Close with a second biscuit (2) and moisten as above. 
  6. Spread the Mousse Lait Selection (4) uniformly over the top and place in the freezer. 
  7. Once frozen, place a chocolate band around the cake. 
  8. Top with Cocoa crumble (5) and finish with Easter decorations of your choice.

Need additional information?

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