Print

Easter Bundt Cake Recipe (French Easter Cake)

A slice of Easter bundt cake on a red plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This Easter bundt cake is a traditional French Easter cake, a masterpiece for the Easter holiday table. It has three layers of airy sponge cake, mousseline cream, and toasted almonds sprinkled on top.

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 large eggs, room temperature
  • 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 large egg yolks, room temperature
  • 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 large egg, room temperature
  • 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.

Instructions

  1. Preheat the oven to 355°F (180°C). To make cake batter, use a flour sifter to sift flour, cornstarch, and baking powder. Break the eggs and separate the yolks from the whites. Whisk the egg yolks with 50g of granulated sugar until the mixture becomes pale yellow.
  2. In a separate bowl, whisk egg whites with an electric mixer until they are mounted. Gradually pour the remaining sugar (100g) and whisk until the egg whites are firm and glossy. Add vanilla extract and beat for a few seconds. Gently mix the egg whites into the yolk/sugar mixture with a rubber spatula. Add the sifted dry ingredients and gently mix.
  3. Butter and flour a fluted cake pan and pour the cake batter into the mold. Bake for 25 to 30 minutes. Test the cake's readiness with a knife: a sharp knife tip should come out dry. Let it cool on a rack.
  4. To make the sugar syrup, heat water, sugar, and vanilla extract until the sugar dissolves. Let it cool, then set it aside.
  5. To make the pastry cream, mix egg yolks, 50g of milk, sugar, flour, and cornstarch. Bring 150 ml of milk to a boil. Pour in the hot milk and bring the mixture back to a boil, stirring constantly. Once the cream thickens, pour it onto a shallow plate and cover it with a plastic film. Cool the pastry cream at room temperature.
  6. 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 with an electric mixer for 10 to 15 minutes to aerate as much as possible. Heat it a little if it is too compact, or cool it if it is too soft. The cream should be smooth and homogeneous.
  7. To make the vanilla mousseline cream, add the pastry cream to the extra buttercream, a little at a time, whisking as you go. Set aside.
  8. 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 biscuit slice in the sugar syrup. Spread the vanilla mousseline cream in the center of the first biscuit, then smooth it with a bent spatula. Cover with the second biscuit layer, soak again in the syrup, and cover with the cream. Spread the remaining mousseline cream with the bent spatula. Smooth the edges of the biscuit as you turn the spatula around the Easter cake. Apply the toasted flaked almonds over the cream.
  9. To make chocolate filaments, melt white chocolate in a bain-marie (or in the microwave), taking care not to overheat it (it should reach a maximum of 104°F (40°C) or feel warm to the touch). Stir it to bring the temperature down to 85°F (30°C). You should not feel any difference in temperature when you touch it. Place the chocolate in a pastry bag and cut the end.
  10. 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 side. 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

  1. Make the biscuit one day in advance, cool it, wrap it in plastic film, and refrigerate. Finish the cake the next day.
  2. Bake the biscuit in a tall, fluted cake pan (aka kouglof mold) or use your favorite bundt cake pan.
  3. 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 again at 300°F (150°C) for 5 to 7 minutes to achieve a deeper color.
  4. Replace white chocolate with milk or dark chocolate to make chocolate filaments.

Nutrition

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