Recipe for a Pretty Easter Cake with Violet-Pistachio Garden

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.

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).

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.

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!