What is mousseline cream?

Mousseline cream is a pastry cream enriched with softened butter. with the typical ratio of the pastry cream and butter being 2:1. Mousseline cream is used in the same way as the buttercream: to layer and finish cakes and pipe the choux pastry.

Why is Nothing Bundt Cakes so moist?

The key to Nothing Bundt cakes being super moist is to use ingredients such as oil, sour cream, buttermilk, yogurt, applesauce, and others that bring moisture to the cakes. Read more about how to make a cake moist .

What's the difference between bundt cake and regular cake?

Bundt cake has a fluted edge with a hole in the center compared to a regular cake baked in a standard round or rectangular cake pan. Also, the donut shape of a bundt pan reveals more of the cake butter to high oven temperature than a regular cake. So making a bundt cake moist is a more tedious task than making moist a normal cake.

Easter Bundt Cake (Gâteau Bundt de Pâques)

A slice of Easter bundt cake on a red plate.

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Steal the show with this Easter bundt cake - a thematic masterpiece of the Easter holiday table. Cake with three layers of the airy biscuit with mousseline cream and sprinkled toasted almonds will please you and your family.

Author: Irina Totterman
Total Time: 2 hours
Yield: 10 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

For the biscuit:

2/3 cup + 3 1/2 tablespoons (110 g) all-purpose flour
2/3 cup (150 g) granulated sugar
3 tablespoons (30 g) corn starch
5 eggs
1 teaspoon (5 g) baking powder
1 tablespoon vanilla extract

For the sugar syrup:

1/2 cup (120 g) water
1/3 cup (75 g) granulated sugar
1 teaspoon vanilla extract

For the pastry cream:

2/3 cup + 2 1/2 tablespoons (200 g) whole milk
2 egg yolks
9 1/2 teaspoons (45 g) granulated sugar
1 1/2 tablespoons (15 g) cornstarch
2 teaspoons (5 g) flour

For the extra buttercream:

1 egg
1/2 cup (112 g) granulated sugar
10 teaspoons (50 g) water
1 teaspoon vanilla extract
4.4 oz (125 g) butter

For the decoration:

4.6 oz (130 g) flaked almonds
4.4 oz (125 g) white chocolate
small decoration eggs

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

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Instructions

Preheat oven to 355 F/180 C. To make the biscuit, use a flour sifter, and sift flour, cornstarch, and baking powder. Break the eggs and separate the egg yolks from the whites. Whisk egg yolks with 50 g granulated sugar until they become whitish.
In a separate bowl, whisk egg whites with an electric mixer until they are mounted. Gradually pour the remaining sugar (100 g) and whisk until egg whites are firm and glossy. Add vanilla extract and beat for a few seconds. Gently mix egg whites with the yolks/sugar mixture using a rubber spatula. Add the sifted dry ingredients and gently mix.
Butter and flour a fluted cake pan and pour the cake batter into the mold. Bake for 25 to 30 minutes. Test the readiness of the biscuit with a knife: a sharp knife tip should come out dry. Let it cool on a rack.
To make the sugar syrup, heat water, sugar, and vanilla extract until the sugar dissolved. Let it cool, and place it aside.
To make the pastry cream, mix egg yolks, 50 g of milk, sugar, flour, and cornstarch. Bring 150 ml of milk to a boil. Pour hot milk into the mixture and bring it to a boil again, stirring constantly. Once the cream thickens, pour the cream on a shallow plate and cover it with a plastic film in contact. Cool the pastry cream at room temperature.
To make the extra buttercream, heat sugar and water in a saucepan to 250 F/120 C. Break the egg into a bowl and pour the syrup over the egg, whisking constantly. Continue to whisk for about 10 minutes until the mixture becomes whitish. Add the softened butter and vanilla extract and beat the cream for 10 to 15 minutes with an electric mixer to aerate it as much as possible. Heat it a little bit if it is too compact, or on the contrary, cool it if it is too soft. The cream should be smooth and homogeneous.
To make the vanilla mousseline cream, add the pastry cream little by little to the extra buttercream and whisk. Place aside.
To assemble the Easter cake, cut the cooled biscuit into three equal and regular parts with a serrated knife. Using a silicone brush, soak each slice of the biscuit with the sugar syrup. Spread the vanilla mousseline cream in the middle of the first biscuit and smooth it with a bent spatula. Cover with the second part of the biscuit and soak again with the syrup, and cover with the cream. Spread over the remaining mousseline cream with the bent spatula. Smooth the edges of the biscuit while turning the spatula around the Easter cake. Apply the toasted flaked almonds over the cream.
To make chocolate filaments, melt white chocolate in a bain-marie (or microwave), taking care not to overheat it (reach a maximum of 104 F/40 C, or warm to the touch). Stir it to bring the temperature down to 85 F/30 C (you should not feel any difference in the temperature touching with your finger). Place the chocolate in a pastry bag and cut its end.
Freeze a plate, and take it out of the freezer. Place the plate upside down on the work surface and make a few round trips on the back of the plate, holding the pastry bag. Let the chocolate freeze for a few seconds over the plate. Using a bent spatula or a knife, peel off one of the sides. Arrange chocolate filaments on top of the cake. Repeat the process as many times as you like, each time using a very cold plate. Stick a few eggs with the remaining melted chocolate.

Notes

Make the biscuit one day in advance, cool it, wrap it in a plastic film, and refrigerate. Finish the cake the next day.
Bake the biscuit in a tall fluted cake pan (aka kouglof mold) or use your favorite bundt cake pan.
To toast flaked almonds, place nuts in the oven at 355 F/180 C for 10 to 15 minutes. If you use store-bought toasted flaked almonds, toast them additionally at 300 F/150 for 5 to 7 minutes to obtain a more intense color.
Replace white chocolate with milk or dark chocolate to make chocolate filaments.

Nutrition

Serving Size: 1 slice
Calories: 504
Sugar: 46 g
Sodium: 131 mg
Fat: 25.7 g
Saturated Fat: 11 g
Carbohydrates: 59.4 g
Fiber: 1.3 g
Protein: 9.9 g
Cholesterol: 172 g

Find it online: https://www.bakinglikeachef.com/easter-nest-by-christophe-felder/