Easter cake of pastry chef

Ingredients

For 8 servings

• •200 g 200 g Wheat flour t55
• •80 g 80 g Almond powder
• •200 g 200 g Sugar powder
• •200 g 200 g Mild butter at room temperature
• •4 4 Egg(s)
• •11 g 11 g Chemical yeast
• •2 g 2 g Fine salt
• •10 cl 10 cl Whole milk
• •2 c. à café 2 cups of coffee Vanilla extract
• •1 1 Lemon zest
• •200 g 200 g Chocolate pastry black
• •20 cl 20 cl Whole liquid cream
• •20 g 20 g Honey
• •150 g 150 g Sugar Decoration
• •30 g 30 g Stretch almonds
• •30 g 30 g Ice sugar

Method

1. 1.Preheating
2. 2.First of all, you turn on your oven at 180°C (th.6) to make it warm when baking the cake. During preheating, prepare all your ingredients on the worktop, bring a round mould of 22 to 24 cm, and shirt it with butter and some flour.
3. 3.Preparation of cake apparatus
4. 4.In a large salad bowl, you whip the soft butter with the sugar powder until you get a creamy texture. Add the eggs one by one, mixing well between each addition. Then add the sieved flour with the yeast, the almond powder, the fine salt, then pour the milk, the vanilla extract and the finely grated lemon zest, to obtain a smooth and homogeneous paste.
5. 5.Cooking
6. 6.Pour the dough into the prepared mould, smooth the surface to the spatula. Bake and cook for about 40 to 45 minutes. To check the cooking, plant the blade of a knife in the centre: it must come out dry and clean. Let the cake cool 10 minutes before demolishing on a grill.
7. 7.Preparation of chocolate ganache
8. 8.While cooking the cake, make the ganache. Heat the liquid cream in a saucepan with honey. When the cream starts to simmer, pour it in three times on the black chocolate previously chopped. Gently mix with maryse to obtain a smooth and shiny ganache. Let cool to room temperature.
9. 9.Assembly and decoration
10. 10.When the cake is completely cooled, cut it horizontally into two discs. Spread half the ganache on the first half, then close with the second disc. Drop the whole cake with the rest of the ganache, smooth with the spatula. Sprinkle with icing sugar, sprinkle with tapered almonds, then harmoniously distribute the decorative sugar on top for a festive touch of Easter.
11. 11.Service
12. 12.Present the cake on a nice dish. Serve it in generous shares, accompanied by coffee or hot chocolate, to celebrate Easter with family or friends. This dessert is ideally enjoyed on the same day but remains mellow for up to two days, if kept at room temperature under bell.