Easter Trio

EASTER TRIO

An Easter cake perfect for a family celebration. Minimalistic and original in taste, it allows you to enjoy the Easter together with your loved ones. The unique Matcha “Biscuit Joconde”, caramel ganache and praline mousse with Advocaat is a very festive combination of flavours.

RecipePhoto

Used products and decorations

FUNNY BUNNY
FUNNY BUNNY
Code 33923
HOLLOW EGGS DOTS
HOLLOW EGGS DOTS
Code 33733
HOLLOW EGGS STRIPES
HOLLOW EGGS STRIPES
Code 33734
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
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Recipe

MATCHA “BISCUIT JOCONDE”
Ingredients:
300 gEggs
150 gIcing sugar
150 gAlmond flour
250 gEgg whites
75 gSugar
120 gFlour
60 gButter
20 gMatcha tea
Preparation:

Preheat the oven at 200°C. Whisk the eggs with icing sugar, almond powder and matcha tea. Separately whisk egg whites with sugar. Add flour and melted butter to the first mixture, at the end incorporate whisked egg whites. Bake the “biscuit joconde” at 200 °C for 7 minutes.

CARAMEL GANACHE
Ingredients:
150 gSugar
100 gCream 30% fat
30 gGlucose syrup
175 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)
50 gButter
Preparation:

Warm up the double cream with glucose. Caramelize sugar and add hot cream, mix well. Pour the mixture on top of the chocolate, add butter and mix with hand-blender. Put the cake-ring on top of the matcha biscuit joconde and pour caramel ganache into it . Leave aside in the fridge.

ADVOCAAT AND HAZELNUT PRALINE MOUSSE
Ingredients:
200 gCream 32% fat (1)
10 gConcentrated vanilla paste
100 gSugar (1)
80 gGlucose syrup
4 Egg yolks
50 gSugar
10 gGelatine
50 gWater
150 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
150 gHazelnut praline paste 60% Barima Artisanal (code 6139)
400 gCream 32% fat (2)
20 gConcentrated Advocaat paste
Preparation:

Soak the gelatine in water. Boil the cream (1) and keep it hot. Make a caramel with the sugar (1), glucose syrup and vanilla paste. Add the hot cream and mix it well all together. Mix egg yolks with sugar (2). Combine the hot caramel cream with egg yolks mixture, stir well and warm it up to 82°C. Add the chocolate, advocaat paste, praline paste and the gelatine at the end. Cool down the mixtute to 35°C and incorporate the whipped cream (2).

Shine Coating:

Cover the frozen cake with Barima Artisanal shine coating white (code 2379) and put around it a matcha biscuit joconde stripe.

scheme

SIMILAR DESIGN

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