Easter Nest Cake: the best recipe

Preparation of the biscuit Preheat the oven to 180°C. Separate the egg whites from the yolks, and beat the egg whites until stiff with a pinch of salt. Whisk the egg yolks with the sugar until the mixture lightens in color and doubles in volume. Gently fold in the beaten egg whites, then sift in the flour, continuing to mix gently. Spread evenly on a baking sheet lined with parchment paper (shaping it rectangular), then bake for 10 minutes.

Rest Take the biscuit out of the oven, turn it flat onto a damp cloth, then remove the parchment paper, and roll the biscuit using the cloth. Then leave it to cool completely.

Preparation of the filling: Take advantage of the still-warm oven to toast the almonds dry for a few minutes.

Preparation of the syrup: Mix the butter to soften it and add the vanilla seeds. Mix the sugar with a little water. Bring to a boil and cook until 121 °C.

Preparation of the cream. Place the egg yolks in the mixing bowl. As soon as the sugar is cooked, slowly pour it in at low speed over the egg yolks. Once the sugar is fully incorporated, beat at high speed until completely cooled. Once the mixture has cooled, gradually incorporate the softened butter. Continue to beat well until you achieve a smooth and homogeneous cream.

Assembly Unroll the cake gently and soak it with a little syrup (bring 5 cl of water and 30 g of sugar to a boil), then fill it with buttercream and roll it up again. Cover the rolled cake with buttercream (saving some for the final touches) and sprinkle with almonds. Refrigerate for at least 2 hours, along with the remaining buttercream that you will place in a piping bag.

Slice the roll, decorate the top with buttercream using a piping bag, and place some Easter eggs in the center.