Easter Cake

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recipe by Les Papilles de Louise https://lespapillesdelouise.fr/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    6425

This recipe uses crispy lace crepes to make the feuillantine, otherwise you can try using your favourite biscuits. User generated recipes have not been re-tested by Kenwood.

recipe updated May 20, 2024

Ingredients

  • Gianduia icon
    Gianduia
    100 g
  • Hazelnuts icon
    Hazelnuts
    as needed
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    1
  • Water icon
    Water
    as needed
  • Whipping cream icon
    Whipping cream
    250 g
  • Sugar icon
    Sugar
    5 g
  • Egg white icon
    Egg white
    110 g
  • Caster sugar icon
    Caster sugar
    30 g
  • Icing sugar icon
    Icing sugar
    85 g
  • Ground hazelnut icon
    Ground hazelnut
    90 g
  • Hazelnut praline icon
    Hazelnut praline
    75 g
  • Dark chocolate icon
    Dark chocolate
    30 g
  • Crepes dentelles icon
    Crepes dentelles
    75 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Small bowl
  • kCook icon Sieve
  • kCook icon Saucepan
  • kCook icon Easywarm bowl
  • kCook icon Large glass bowl
  • kCook icon Piping bag
  • kCook icon Baking tray - large
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag

Step preview

  1. Making the ganache...
  2. Add silver leaf gelatin sheet and water to a clean small bowl
  3. Soak - 10 min
  4. Drain gelatin into sieve
  5. Squeeze and remove excess liquid
  6. Transfer gelatin to saucepan
  7. Add whipping cream and sugar to the saucepan
  8. Heat until boiling - medium-high heat
  9. Attach Whisk
  10. Add Gianduia to the EasyWarm Bowl
  11. Pour one third of cream into EasyWarm Bowl
  12. Stir with tablespoon until well combined
  13. Repeat adding one third of the cream and stirring
  14. Add whipping cream to the EasyWarm Bowl
  15. Whisk with splashguard fitted - 30 sec, Speed 5
  16. Transfer content of EasyWarm Bowl to large glass bowl
  17. Cover with plastic wrap and let cool
  18. Making the Dacquoise...
  19. Pre-heat oven - 170°C
  20. Clean EasyWarm Bowl
  21. Attach Whisk
  22. Add egg white to the EasyWarm Bowl
  23. Whisk with splashguard fitted until soft peaks form - 2 min, Speed Max
  24. Add caster sugar to the EasyWarm Bowl slowly while machine is running
  25. Whisk with splashguard fitted - 1 min, Speed 2
  26. Whisk with splashguard fitted - 1 min, Speed Max
  27. Remove the bowl from the machine
  28. Sift icing sugar and ground hazelnut into the EasyWarm Bowl
  29. Fold gently until combined
  30. Transfer content of EasyWarm Bowl to piping bag
  31. Line a clean baking tray with parchment paper
  32. Pipe a spiral onto the baking tray
  33. Sprinkle with hazelnuts
  34. Bake - 30 min, 170°C
  35. Remove from oven and let cool
  36. Making the praline feuillantine...
  37. Line a clean baking tray with parchment paper then set aside
  38. Clean EasyWarm Bowl
  39. Attach Creaming beater
  40. Add hazelnut praline, dark chocolate and crepes dentelles to the EasyWarm Bowl
  41. Mix with splashguard fitted - 10 min, 7, Stir 1
  42. Transfer content of EasyWarm Bowl to baking tray
  43. Spread the mixture the same diameter as your dacquoise
  44. Chill in fridge until set
  45. Retrieve the ganache
  46. Attach Whisk
  47. Transfer content of large glass bowl to Kenwood Bowl
  48. Whisk - 2 min, Speed 2
  49. Prepare a clean piping bag with plain round tip
  50. Transfer content of Kenwood Bowl to piping bag
  51. Place the dacquoise sponge onto a serving plate
  52. Place the praline feuillantine on top
  53. Pipe the ganache on top
  54. Serve
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