The Easter Nest Cake is a delightful Easter dessert to wow your guests. I made a cocoa sponge cake filled with peanut butter cream, then garnished with chocolate topping. What characterizes this cake is the decoration: I created a nest with rice noodles filled with colorful eggs and chocolate eggs. The nest with the noodles cannot be eaten as the noodles are used raw. If you want to make an edible nest, I recommend using bran sticks, which you will find in the ingredient list. With this colorful and delicious cake, you’ll impress everyone!
Check out the collection:
10 Easter Desserts
Recipes with peanut butter
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 6Servings
- Cooking methods: Oven
Ingredients
- 3 eggs
- 3.5 oz sugar
- 3 tbsp hot water
- 0.2 cups all-purpose flour
- 0.2 cups unsweetened cocoa powder
- 0.8 cups heavy cream
- 3 tbsp peanut butter
- 3.5 oz dark chocolate
- 1 oz noodles (or 1.8 oz of bran sticks)
- to taste small eggs
- to taste caramel
- to taste chocolate topping
- to taste coffee or milk (for soaking)
Tools
- Mold
- Mixer
- Spatula
Steps
To make the Easter nest cake, separate the egg yolks from the whites and place them in two separate bowls. In one bowl, beat the egg whites until stiff with 1 oz of sugar.
In the other bowl, beat the yolks with hot water and gradually add the remaining 2.5 oz of sugar. Gently fold the egg whites into the yolks with a spatula using an upward motion. Finally, gradually add the flour and cocoa.
Pour the mixture into a 7-inch mold and bake in a preheated oven at 350°F for about 40 minutes, testing with a toothpick: it should come out dry.
Once the sponge cake is baked, leave it in the turned-off oven with the door ajar for about 30 minutes.
Meanwhile, make the nest. Melt the dark chocolate in a bain-marie. In a bowl, place the noodles, separated by hand, or alternatively, the bran sticks.
Then mix in the chocolate, using two forks to ensure it adheres well to the noodles. Line a bowl about 7 inches in diameter and a smaller one about 6 inches in diameter with plastic wrap. Place in the refrigerator for 5 minutes to allow the chocolate to harden.
Whip the cream until stiff and then incorporate the peanut butter, using a spatula with an upward motion.
Cut the cake into two layers, soak each layer with coffee (or milk), and fill with a layer of cream.
Pour the chocolate topping onto the surface of the cake, allowing it to drip down the sides.
Remove the nest from the bowl and place it on the cake. Fill the nest with colorful candy eggs and chocolate eggs halved with a bit of caramel in the center (to create fake eggs).
Let the cake rest in the refrigerator before serving. Enjoy!
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