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Osterei Torte – Früchte-Tarte

März 18, 2021
Osterei-Torte-Früchte-Tarte-coucoucake

Prep time: 2 hours

Serves: 12

This is an easy Easter Egg Cake recipe! It consists of three components and one of them you don’t even have to make yourself! I used store bought puff pastry for this recipe, cut it into an egg shaped cake and baked two layers of those. It is this beautiful fluffy puff pastry where you see thousands of those thin layers. Into my easter cake recipe I did homemade vanilla custard, also called crème pâtissiére and topped if of with fruits, so that it looks like a custard fruit tart cake.

Easy Easter Cake Recipe

When thinking about Easter the Easter egg has always been a part of the celebrations. Growing up in Germany, we used to color or paint boiled eggs and put them into a basket as decorations and on Easter Sunday itself my parents hid those eggs in our garden or in the house when it was rainy outside. Once we found them we received a little gift. With this it also traditional in Germany to have an Easter lamb cake baked in a mold. Over the years I tried out new Easter cake ideas, from Easter nest cake to Easter bunny cake ideas. There are a lot of Easter themed cakes and also many Easter dessert ideas and Easter dessert recipes. I wanted to stick to Easter Egg Cake ideas.

I had several Easter egg cake designs in my head but wanted to go for this recipe. It is inspired by French cuisine, the famous Mille Feuille recipe. It is a French dessert that has very thin layers of puff pastry, usually three and is filled with the crème pâtissiére, a vanilla custard pudding. This combination is award winning! Those puff pastry layers are crunchy and then the rich custard cream is just perfect! Millefeuille means ‘thousand leaves’ and literally describes the baked puff pastry. For the crème pâtissiére recipe we basically make a vanilla pudding and add butter to it, this will make it perfectly shiny and irresistible.

Easter-Egg-Cake-Fruit-Tart-coucoucake

How to make an Easter Egg Cake Design

We don’t need an Easter egg cake pan or Easter egg cake mold for this recipe! I’ll show you how to make an Easter Egg Cake recipe. I simply bought fresh puff pastry in the store, which is already rolled out on parchment paper. Thus, I only had to cut it into an Egg shape. For this I first decided on the Easter egg cake size, cut out a template of parchment paper, placed it on the puff pastry and cut around it. Once this is done I covered the cake in egg wash, drizzled a bit of sugar over it and placed a baking grid over it, with about 1cm/2.5inch space between. This is very important to have the puff pastry bake evenly and obtain the same height. Otherwise, it’ll create a mountain.

Custard Fruit Tart Recipe

For the Easter egg cake designs I decided to make it similar to a French fruit tart recipe. For this Easter cake decorating ideas it is very important to have a variety of fruit to resemble the Easter egg pattern. But first, we need the custard recipe and I went for an easy fruit tart custard. We make an authentic vanilla pudding with milk, eggs, vanilla pod, sugar and cornstarch. This is already super delicious. Once it is slightly cooled down we add butter to it. Cover it and let cool overnight and you have the perfect custard cake or custard tart recipe. For the Easter egg cake designs we then decorate it with a variety of fruits to make it look life Easter cake decorations. Then we top it off with the glaze for fruit tart recipes. This fruit tart glaze makes the cake look fresh and shiny and prevents to have certain fruits get darker.

Osterei Torte – Früchte-Tarte

  • Preparation time: 2 hours
  • Servings: 12

Zutaten

Blätterteig

  • 2 (600g) Blätterteig, (2x 35cm x 24cm)
  • 1 Ei
  • 2 EL Zucker

Crème Patissiére - Vanillepudding

  • 1L Milch
  • 4 Eier
  • 2 Eigelbe
  • 200g Zucker
  • 160g Speisestärke
  • 200g Butter (Zimmtemperatur)
  • 1 Vanilleschote

Obstdekoration

  • Früchte (Weintrauben, Kiwi, Orange, Apfel, Banane, Himbeere, Granatapfel, Mango)
  • 1 Pck Tortenguss klar
  • 250ml Wasser
  • 2 EL Zucker

Zubereitung

Blätterteig

    1. Aus Backpapier eine Eivorlage ausschneiden in der Größe von 35cm x 24 cm
    2. Den Blätterteig zweimal, sehr dünn zu einem Rechteck von 35cm x 24cm, ausrollen und mit der Eierschablone zwei Eier ausschneiden
    3. Ein Ei verquirlen und mit einem Pinsel die beiden Blätterteigeier einpinseln und mit etwas Zucker bestreuen
    4. Über jedes Blätterteig-Ei ein Backgitter legen, welches einen Abstand von ca. 1 cm hat, damit alles 15 Minuten bei 200 ° C gleichmäßig backt

Crème Patissiére - Vanillepudding

    1. Die Vanilleschote aufschneiden und die Vanillepaste entnehmen
    2. Die Milch zum Kochen bringen und die Vanillepaste und die Vanilleschote selbst hinzufügen
    3. Eier, Eigelbe, Zucker und Speisestärke in einer Schüssel verrühren
    4. Die Vanilleschote herausnehmen und etwas Milch in die Eimischung geben und alles verrühren. Danach die Eimischung zu der restlichen Milch in dem Topf geben und alles aufkochen lassen, bis es andickt
    5. In eine Schüssel umfüllen und 5 Minuten abkühlen lassen. Die Butter (Zimmertemperatur) Stück für Stück in den Vanillepudding geben und verrühren
    6. Die Crème Patissiére mit Frischhaltefolie abdecken, so dass keine Puddinghaut entstehen kann und über Nacht kühlen lassen
    7. Die Creme in einen Spritzbeutel füllen, einen Kreis auf das erste Blätterteig-Ei spritzen und mit der Hälfte der Vanillecreme füllen. Das zweite Blätterteig-Ei darauflegen und den ersten Schritt wiederholen

Obstdekoration

    1. Die Früchte waschen, schälen und in schmale Scheiben oder kleinen Stückchen schneiden
    2. In einem schönen Ostereimuster auslegen
    3. Eine Tortengusspackung klar nach Packungsleitung zubereiten und vorsichtig über die Früchte verteilen

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