A sweet Easter cake in appearance and taste, both milk chocolate and white chocolate, and a homemade bird’s nest made of melted sugar.
This cake is quite simple to bake, but it does take some time, so make the cake a day before serving.
My Easter cake consists of three layers; A sugar cake-like base and two layers of raspberry, white chocolate and vanilla flavors, which are slightly firmer in structure than regular mousse.
This is a great Easter cake, perfect to serve after the Easter meal with a nice cup of coffee!
Tips for Easter cake success
Before you start the recipe, there are a few things to keep in mind. Here are some tips for success with Easter cake:
melt the raspberries
If you thaw the raspberries in advance, it will go a little faster because you don’t have to heat them in a pan before juicing.
My tip is to thaw the raspberries in advance to save time!
milk chocolate or dark chocolate
I used milk chocolate for the cookie-like base, but you can also use dark chocolate if you want a slightly less sweet taste.
If using dark chocolate, taste the mixture before adding cocoa. This may not be necessary as dark chocolate contains a lot of cocoa.
prepare the day before
Since the cake takes a while to bake, I recommend making it a day in advance.
Each layer needs to cool and harden in the fridge before starting the next, so the cake will take some time to bake.
Decorate your Easter cake with a bird’s nest made of melted sugar
My bird’s nest decorations are made of melted sugar, which I shape on top of a baking paper bowl. It looks pretty advanced, but it’s actually not difficult at all to do it yourself.
Fill the bird feeder freely with nice chocolate eggs. I bought marzipan-filled chocolate eggs at the grocery store because I loved their colorful and dotted patterns.
The bird broth is best prepared the day the cake is served, but it can also be prepared the day before. Store the bird bait covered with parchment paper in a dark and cool room temperature.
Do not put in the fridge, the sugar will melt and become sticky!
A nice and simple Easter cake that takes a few hours to bake at home.
Prepare it a day ahead and garnish with homemade bird broth just before serving.
material
chocolate base
- 125 grams of milk chocolate
- 100 grams of butter
- 2 dl powdered sugar
- 1.5 dl wheat flour
- 2 eggs
- 2 tablespoons of cocoa
- 1 tablespoon of vanilla sugar
- 1-2 pinches of flake salt
- can mold
raspberry broth
- 250 grams of frozen raspberries
- 185 g white chocolate (1 marabou package)
- 2.5 dl of whipped cream
- 4 gelatin grains
White chocolate and vanilla flake
- 3 dl of whipped cream
- 185 g white chocolate (1 marabou package)
- 4 gelatin grains
- 1 vanilla pod
created
- 1 dl powdered sugar (for the bird’s nest)
- chocolate egg
Instructions
Chocolate base:
- Set the oven to 175 degrees.
- Mix sugar, salt, vanilla sugar and eggs in a bowl.
- Chop the chocolate into pieces and melt it with the butter in a bowl over a water bath.
- Once melted, remove from heat and pour into a bowl with the cocoa. Mix well.
- Add the wheat flour a little at a time. Mix into a smooth dough.
- Grease a springform pan (diameter approx. 25 cm).
- Pour the batter into the pan and bake on the middle level of the oven for about 20-25 minutes (depending on how sticky you want it).
- Remove, let cool and put in the fridge to solidify properly.
Raspberry stock:
- Place the gelatin leaves in a bowl of cold water.
- Heat the raspberries in a pot.
- Pour over a fine silk strainer into a bowl. Mash with a spoon to get as much juice as possible from the raspberries. Pour the raspberry juice into the pot.
- Heat the raspberry juice and add the white chocolate.
- Stir until the chocolate melts. Squeeze the water from the gelatin leaves and mix in the raspberry juice.
- Mix until you get a smooth dough. Keep aside and let it cool down a bit.
- Whip the cream until fluffy and then carefully pour in the raspberry mixture.
- Carefully turn with a spoon or spatula.
- Spread the raspberry cream in an even layer on top of the chocolate base.
- Place in the refrigerator.
Vanilla layer:
- Place the gelatin leaves in a bowl of cold water.
- Heat 1 dl of whipped cream in a saucepan. Chop the chocolate into pieces and add to the whipped cream.
- Stir until the chocolate melts.
- Squeeze the gelatin leaves and pour into the chocolate mixture. Stir until they dissolve. Place in a bowl and let cool.
- Split the vanilla bean and scoop out the seeds with a spoon.
- Beat 2 dl of cream with vanilla seeds until fluffy.
- Add the white chocolate to the batter gradually and mix slowly with a spoon until a smooth batter is formed.
- Pour the vanilla cream over the raspberry layer in the springform pan. Store in the fridge and let it brew for at least 3-4 hours, but preferably overnight.
Melted Chinese Bird’s Nest:
- Place a bowl lined with baking paper on a baking sheet lined with baking paper.
- Melt 1 dl granulated sugar in a saucepan while stirring. Stir until the sugar turns golden brown/light brown.
- Remove the pan from the plate and use a spoon to spread melted sugar over the bowl.
- Leave to rest for 30 minutes and then carefully remove from the baking paper.
- Place on top of the cake and fill with chocolate egg. serve now!
step by step instructions
chocolate base
1. Grease the springform pan with butter.
2. Melt the chocolate and butter in a bowl over a water bath.
3. Mix sugar, salt, vanilla sugar and eggs in a bowl. Stir in the butter and chocolate mixture.
4. Add cocoa and a little flour and mix.
5. Mix into a smooth paste.
6. Pour the solution into the mold.
7. Bake in the middle part of the oven (175 degrees) for about 20-25 minutes (I used mine for 25 minutes).
Take out and let cool. Store in the refrigerator to solidify properly.
raspberry broth
1. Put the gelatin leaves in a bowl of cold water.
2. Thaw the raspberries in a saucepan (if you have prepared and thawed raspberries before, you can skip this step).
3. Put the raspberries in a bowl in a strainer and squeeze out the juice.
4. Continue mixing and pressing with the spoon until you get as much juice as possible. Put in the pot.
5. Heat the raspberry juice and add white chocolate to it. Stir until the chocolate melts.
Squeeze the liquid from the gelatin leaves and pour into the mixture. Stir until the gelatin leaves dissolve. Set aside to cool slightly.
6. Whip the cream into a fluffy foam.
7. Carefully pour the raspberry mixture into the whipped cream. Swirl around with a spatula or spoon.
8. Pour the raspberry cream into the top mold of the chocolate cake. Store in the refrigerator to set.
Vanilla flake
1. Put the gelatin leaves in a bowl of cold water.
2. Heat 1 dl of whipped cream with white chocolate in a saucepan.
3. Stir until the chocolate has melted. Squeeze the liquid from the gelatin leaves and pour into the pot. Stir until the gelatin leaves dissolve.
4. Break the vanilla pod and remove the vanilla seeds with a small spoon.
5. Beat 2 dl of cream with vanilla seeds until fluffy.
6. Carefully mix the white chocolate mixture into the cream.
7. Place the raspberry layer in the shape of a bow. Store in the fridge to harden properly.
8. Just before serving, remove and gently loosen the edge. I had to push the knife down to get it to come off the mold properly.
a bird’s nest of molten sugar
1. Make your bird’s nest with melted sugar on the day you plan to serve the cake.
Then cover a small bowl with baking paper and place it on a baking sheet covered with baking paper.
2. Melt the powdered sugar in a saucepan. Stir the sugar at regular intervals until it turns golden brown.
3. Take the pot off the plate and pour the melted sugar into the bowl with a spoon. Make a few sloppy holes in the noise to make it look like a bird’s nest.
4. Allow to cool for 30 minutes. Then carefully remove the baking paper.
5. Place on top of the cake and fill with chocolate eggs. serve now!
More about Easter cake
Easter cakes can be prepared in different ways, but they have in common that they are beautiful with strong colors and remind of Easter.
My Easter cake consists of three layers; A cookie-like layer of milk chocolate, one of raspberry and white chocolate and one of white chocolate and vanilla.
On top, I decorate a homemade bird’s nest with melted sugar and ready-made chocolate eggs.
Can I make the cake the day before?
It’s going well! Just remember that bird broth cannot be stored in the refrigerator, it will melt.
The best way is to harvest the bird the day you plan to serve the cake.
How long does the Easter cake last?
Eat 2-3 times a day. Store the Easter cake covered in the refrigerator.
Have you tried my Easter cake recipe? Please leave a comment!