Recipe for a Pretty Easter Cake with Violet-Pistachio Garden

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AuthorCategoryDifficultyIntermediate

Discover this recipe for a delicious and beautiful purple-pistachio Easter cake. A lovely miniature garden... with little eggs to find!

Yields10 Servings
Prep Time1 minCook Time15 minsTotal Time16 mins
For the pistachio financier
 100 Almond powder
 25 Pistachio paste
 100 Sugar
 3 Egg white
 1 Cornstarch
 75 Melted butter
For the violet Bavarian cream
 25 Liquid cream
 1 Thick sour cream
 2 Sugar
 4 Gelatin
 Fondant icing
 Chocolate subjects
Directions
1

Make a pistachio financier batter: mix all the ingredients. Bake on a baking sheet, then use a ring to cut out a circle of the desired size for the cake; this will be the base of the cake.

2

Arrange the cut fingers all around the cake. Hold them in place on the outside with a pastry ring (the process requires patience and precision).

3

Heat 50 ml of liquid cream, then incorporate the gelatin that has been softened in cold water and squeezed dry. Let it cool to room temperature. Whip the liquid cream with the thick cream and sugar until it forms soft peaks. Once it is firm, add the cream mixed with gelatin and the 2 tablespoons of violet syrup. Whip again to fully incorporate. Cover the pistachio financier. Set aside in the refrigerator.

4

To finish, crumble the leftover pistachio cake to make the grass, create a path with caramelized chocolate chips, and make the pond with colored whipped cream. Arrange a few flowers and carrots made from homemade fondant, as well as crystallized violets. Place the chocolate figures (rabbits, hens, and ducks). Keep in a cool place while waiting for the bells to ring... and with a bit of luck, you may find some small eggs!

Ingredients

For the pistachio financier
 100 Almond powder
 25 Pistachio paste
 100 Sugar
 3 Egg white
 1 Cornstarch
 75 Melted butter
For the violet Bavarian cream
 25 Liquid cream
 1 Thick sour cream
 2 Sugar
 4 Gelatin
 Fondant icing
 Chocolate subjects

Directions

Directions
1

Make a pistachio financier batter: mix all the ingredients. Bake on a baking sheet, then use a ring to cut out a circle of the desired size for the cake; this will be the base of the cake.

2

Arrange the cut fingers all around the cake. Hold them in place on the outside with a pastry ring (the process requires patience and precision).

3

Heat 50 ml of liquid cream, then incorporate the gelatin that has been softened in cold water and squeezed dry. Let it cool to room temperature. Whip the liquid cream with the thick cream and sugar until it forms soft peaks. Once it is firm, add the cream mixed with gelatin and the 2 tablespoons of violet syrup. Whip again to fully incorporate. Cover the pistachio financier. Set aside in the refrigerator.

4

To finish, crumble the leftover pistachio cake to make the grass, create a path with caramelized chocolate chips, and make the pond with colored whipped cream. Arrange a few flowers and carrots made from homemade fondant, as well as crystallized violets. Place the chocolate figures (rabbits, hens, and ducks). Keep in a cool place while waiting for the bells to ring... and with a bit of luck, you may find some small eggs!

Notes

Recipe for a Pretty Easter Cake with Violet-Pistachio Garden
  • ValérieDecember 29, 2018
    Appetizing If it is as good as it looks, congratulations to you. My suggestion: Can we replace the pistachio with chocolate or praline?
  • SarahDecember 29, 2018
    Beautiful cake Are you a pastry chef? Very beautiful decoration! Congratulations!

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Nutrition Facts

10 servings

Serving size

10

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