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Speckled Easter cake
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5 from 14 votes

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 Time2 hours
Cook Time1 hour
Waiting3 hours
Total Time6 hours
Course: Dessert
Cuisine: American
Servings: 6
Calories: 587kcal
Author: Katalin Nagy

Ingredients

Sponge

  • 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

Strawberry compote

  • 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

Ruby whipped ganache

  • 200 g Heavy Cream
  • 3 Gelatine sheet 1.7g gelatin/sheet
  • 300 g Heavy Cream cold
  • 200 g Callebaut Ruby chocolate

Speckled egg pattern

  • Small mount of dark chocolate melted

Instructions

Start with Ruby chocolate whipped ganache

  • Soak gelatine sheets into cold water
  • Heat the smaller amount of cream (200g) until simmering, mix the gelatin sheet in, and pour it over the Ruby chocolate
  • Let the chocolate and cream mixture set for a minute until chocolate gently melts then stir together or hand blend
  • 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
  • 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

Sponge cake

  • Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
  • Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
  • Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
  • Beat in the rest of the wet ingredients; oil and milk
  • Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
  • 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
  • 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
  • Pour the batter into the prepared 15 cm (6 inch) round cake pan
  • Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
  • Flip the sponge cake upside down and let it completely cool on a Cooling rack

Strawberry cake filling

  • 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
  • Soak gelatine sheets into cold water and mix into warm strawberry compote
  • Cool compote to room temp before using. The compote should be thickened enough to use as a cake filling

Assembling

  • Cut sponge cake into 3 horizontally
  • You can assemble this cake using a mousse ring or without it
  • Pipe Ruby whipped ganache on the 1st layer all around the edges then pour ½ of the strawberry compote into the middle part
  • Place the 2nd sponge on top. Pipe Ruby whipped ganache all around the edges then pour the remaining ½ of the strawberry compote into the middle part
  • Place the 3rd sponge layer on top and refrigerate for 1h
  • Crumb coat with the Ruby whipped ganache and refrigerate for 1h again
  • Frost cake with the remaining Ruby whipped ganache, refrigerate for 1h
  • Melt a very small amount of dark chocolate and apply the speckled pattern with the help of a brush
  • Let the cake further set for 1h
  • Store in refrigerated for 2-3 days

Decoration

  • Make the chocolate nest using my step by step tutorial in here
  • Make the molded chocolate chick using my step by step tutoria in here.

Nutrition

Calories: 587kcal | Carbohydrates: 63g | Protein: 12g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 65mg | Potassium: 361mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1382IU | Vitamin C: 42mg | Calcium: 111mg | Iron: 2mg