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 hrs
Cook Time1 hour hr
Waiting3 hours hrs
Total Time6 hours hrs
Course: Dessert
Cuisine: American
Servings: 6
Calories: 587kcal
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
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.
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