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Easter Egg Cake – Fruit Tart

March 18, 2021
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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.

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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.

Easter Egg Cake – Fruit Tart

  • Preparation time: 2 hours
  • Servings: 12

Ingredients

Puff Pastry

  • 2 sheets (600g) puff pastry, (2x 35cm/14inch x 24cm/9.5inch)
  • 1 egg
  • 2 tbsp sugar

Crème Patissiére – Vanilla Custard

  • 4 cups (1L) milk
  • 4 eggs
  • 2 egg yolk
  • 1 cup (200g) sugar
  • 1 1/2 cup (160g) cornstarch
  • 1 cup (200g) butter (room temperature)
  • 1 vanilla pod

Fruit Decorations

  • fruits (grapes, kiwi, orange, apple, banana, raspberry, pomegranate, mango)
  • 1 pack (12g or 2 tbsp) glaze
  • 1 cup (250ml) water
  • 2 tbsp sugar

Method

Puff Pastry

    1. From a parchment paper cut out an egg shape in size of 35cm / 14inch x 24 cm / 9.5inch.
    2. Roll out the puff pastry two times, very thin to a 35cm / 14inch x 24 cm / 9.5inch rectangle und cut out two eggs with the egg template
    3. Mix together one egg in a bowl and cover the two puff pastry eggs with egg wash and sprinkle a bit of sugar on them
    4. When baking, cover each puff pastry egg with a baking tray which has a height of approximately 1cm / 2.5inch. So that it bakes all evenly for 15 minutes at 200°C / 400°F

Crème Patissiére – Vanilla Custard

    1. Cut open the vanilla pod and take out the vanilla paste
    2. Bring the milk to a boil, adding the vanilla paste and the vanilla pod itself
    3. Mix together eggs, egg yolks, sugar and cornstarch
    4. Take out the vanilla pod, add a bit of the milk to the egg mixture and combine. Then pour the egg mixture into the sauce pan with the milk, combine and bring to a boil until it thickens
    5. Transfer to a boil and let cool down for a 5 minutes, add the butter (room temperature) spoon by spoon into the mixture
    6. Lay out cling film on the vanilla custard, so that no skin can evolve and let cool overnight
    7. Fill into a piping bag and pipe a circle on the first puff pastry egg. Fill with half of the vanilla custard. Lay the second puff pastry egg on top and repeat

Fruit Decorations

    1. Wash, peel and cut the fruits into small slices, pieces etc.
    2. Lay out in a nice Easter egg pattern.
    3. Mix together water, sugar and pack of glaze (cornstarch), bring to a boil, let cool down for one minute and then cover the fruits with it

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