Celebrate Easter with a beautiful and delicious Easter Log Cake, featuring a light and airy sponge rolled with a luscious vanilla ganache and adorned with toasted almond flakes. This dessert combines the classic textures and flavors of a traditional roll cake with the festive touch of Easter, making it a perfect centerpiece for your holiday table.
Why You’ll Love This:
This Easter Log Cake is not just a treat for the eyes but also a delight for the taste buds. The soft sponge cake paired with the rich, creamy vanilla ganache offers a sublime taste experience, while the toasted almond flakes add a delightful crunch. It’s a wonderful way to bring a touch of elegance and festivity to your Easter celebrations.
Perfect Occasion:
This cake is ideal for any Easter gathering, brunch, or dinner. It’s also a great project to undertake with children, letting them help decorate the log with Easter eggs and making memories in the process. Whether you’re hosting a large family dinner or simply want to add a special touch to your Easter meal, this cake is sure to impress.
Decoration Tips:
After covering the cake with vanilla ganache, create a nest-like decoration along the length of the log using a piping bag with a star nozzle. Fill the nest with colorful Easter egg candies for a festive look. For an added touch of elegance, sprinkle edible gold dust over the ganache before arranging the almond flakes and eggs.
Ingredients:
- For the Sponge:
- 5 eggs
- 130g sugar
- 190g flour
- For the Vanilla Ganache:
- 300g white chocolate, broken into pieces
- 100g heavy cream, plus 200g cold heavy cream
- Seeds from 1/2 a vanilla pod
- Decoration:
- Toasted almond flakes
- Colorful Easter egg candies
Instructions:
- Sponge Preparation:
- Whisk eggs and sugar until the mixture triples in volume, about 5 minutes with an electric mixer.
- Gently fold in sifted flour using a spatula, lifting the mixture to keep it airy.
- Spread the batter on a baking sheet lined with parchment paper, smoothing evenly with a long flat spatula. Tap the tray on the work surface to remove air bubbles.
- Bake at 180°C (356°F) for 10 minutes. Immediately roll the warm sponge in a slightly damp kitchen towel and let it cool.
- Vanilla Ganache:
- Place white chocolate pieces in a bowl.
- Heat 100g of cream with vanilla seeds until boiling, then pour over the chocolate. Wait 1 minute, then stir until smooth.
- Add the cold cream, mix well, cover directly with plastic wrap, and refrigerate for 2 hours.
- Whip the ganache with an electric mixer until fluffy.
- Assembly:
- Unroll the cooled sponge, spread vanilla ganache evenly over the surface, and roll it back up.
- Cover the outside of the roll with ganache, then press toasted almond flakes onto the ganache.
- Use a piping bag to decorate the log with ganache, creating a nest effect, and place Easter egg candies on top for decoration.
Indulge in the festive spirit with this exquisite Easter Log Cake, bringing joy and sweetness to your celebration. Enjoy!
