Easter Cake Recipe by chef Paul Gardin

easter-cake

INGREDIENTS (SACHER)

  • 316 g marzipan
  • 118 g icing sugar
  • 198 g egg yolks
  • 109 g eggs
  • 8 g vanilla extract
  • 94 g cake flour
  • 94 g Cocoa Powder
  • 285 g egg whites
  • 118 g sugar
  • 94 g melted butter
METHOD
  1. Beat marzipan, icing sugar, egg yolks eggs and vanilla to smooth paste.
  2. Sieve Cocoa Powder and flour, and add in the egg whites and sugar.
  3. French meringue. Then add in melted butter.
  4. Bake 180˚C for 12 min. Then wrap and add straight to freezer while hot.

INGREDIENTS (CRUNCHY BASE)

METHOD
  1. Melt together chocolate and praliné
  2. Add in the Crispy Crunchies, softened butter and hazelnut.
  3. Pour directly on the sponge.

INGREDIENTS (DARK GANACHE)

METHOD
  1. Bring trimoline and cream to a boil.
  2. Pour into the chocolates.
  3. Add in butter and emulsify for a minute with a hand-blender.

INGREDIENTS (CHANTILLY MILK)

METHOD
  1. Boil the cream and pour on top of the chocolate.
  2. Let rest 12 hours in the chiller and whip before use.
CHOCOLATE SOIL

Leftover of chocolate sponge dried and grinded.

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