Easter Speckled Egg Cake

5 from 14 votes

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

Cook Time1

Waiting3

Total Time6

Course: Dessert

Cuisine: American

Servings:

Calories: 587kcal

Author: Katalin Nagy

Equipment

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

Metric - US Customary

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