Easter cake Pink Dream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Finely chop the chocolate coating. Separate the eggs, chill the egg white. Mix the chocolate coating, butter and 150 g sugar over a hot water bath until the chocolate coating has melted. Remove from water bath. Stir in the egg yolks one by one. Stir until cold. Beat egg whites and salt until stiff and fold in. Sift flour and baking powder over it. Add almonds and fold in everything. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for about 35 minutes. Take out and let cool in the tin. In the meantime, drain the cherries and collect the juice. Soak gelatine in cold water. Loosen the edge of the springform pan and cut the cake base horizontally once. Place the cake base on a cake plate, surround it with a cake ring and sprinkle with liqueur. Mix yoghurt and 150 g sugar. Squeeze out the gelatine, dissolve and mix with some yoghurt. Stir into the remaining yoghurt. Mix 1/3 yoghurt with lime juice, 2/3 with the cherry nectar. Chill both. Whip 500 g cream until stiff. As soon as the cream begins to gel, fold 1/3 into the lime yoghurt and 2/3 into the cherry yoghurt. Set 1/3 of the cherry cream aside. Pour the rest of the cherry cream and the whole lime cream into 1 piping bag with a large perforated spout. Spray alternately pink and white cream rings on the base. Place the upper base on top. Spread the rest of the pink cream on top.

3. 3

   Stir into the remaining yoghurt. Mix 1/3 yoghurt with lime juice, 2/3 with the cherry nectar. Chill both. Whip 500 g cream until stiff. As soon as the cream begins to gel, fold 1/3 into the lime yoghurt and 2/3 into the cherry yoghurt. Set 1/3 of the cherry cream aside. Pour the rest of the cherry cream and the whole lime cream into 1 piping bag with a large perforated spout. Spray alternately pink and white cream rings on the base. Place the upper base on top. Spread the rest of the pink cream on top. Chill the cake for about 6 hours, preferably overnight. Melt the chocolate coating and coconut oil over a hot water bath. Spread the chocolate coating thinly on a marble board (alternatively baking tray) and let it set a little. Allow the chocolate coating to set. Use a spatula to form long rolls and put them on a plate to cool. Whip 350 g cream and vanillin sugar until stiff. Remove the cake from the ring and coat the edge with part of the cream. Fill the rest of the cream in a piping bag with star-shaped spout and squirt tuffs onto the cake. Decorate with cherries and couverture rolls

4. 4

   Chill the cake for about 6 hours, preferably overnight. Melt the chocolate coating and coconut oil over a hot water bath. Spread the chocolate coating thinly on a marble board (alternatively baking tray) and let it set a little. Allow the chocolate coating to set. Use a spatula to form long rolls and put them on a plate to cool. Whip 350 g cream and vanillin sugar until stiff. Remove the cake from the ring and coat the edge with part of the cream. Fill the rest of the cream in a piping bag with star-shaped spout and squirt tuffs onto the cake. Decorate with cherries and couverture rolls

Nutrition Facts

KCAL
550 kcal

CARBS
42 g

FATS
38 g

PROTEINS
10 g