Speckled Vanilla Easter Cake with Passion Fruit, Pistachio, and Yellow Glaze
1. A festive Easter cake featuring pistachio bases, passion fruit crèmeux and mousse, wrapped in a yellow vanilla glaze with delicate chocolate décor.2. This vanilla-speckled mousse cake combines fruity, nutty, and creamy layers with a sunny yellow glaze and floral Easter decoration.This Speckled Vanilla Easter Cake brings together a joyful blend of color, flavor, and texture. It features a crunchy pistachio biscuit base, a soft pistachio sponge, tangy passion fruit crèmeux, and a light passion fruit mousse – all wrapped in a silky, yellow mirror glaze speckled with real vanilla. On top sits a decorative sable tart lid dotted with crèmeux and spring violets, while a yellow-tinted chocolate band adds a refined finish around the sides. Every bite delivers contrast: crisp meets creamy, sweet meets sour, and nutty richness balances tropical brightness. Though it takes two days to prepare, most of the work is done in advance. The result? A spectacular Easter centerpiece worthy of the celebration table.
Ingredients
🍈 Passion Fruit Crèmeux
- ⅔ sheet gelatin
- 140 g quality white chocolate
- 2 egg yolks
- 15 g sugar
- 2 tsp vanilla paste
- Juice from 2 passion fruits strained
- 75 ml heavy cream
- 40 ml kefir / crème fraîche / plain yogurt
🌰 Pistachio Biscuit Base
- 70 g oat biscuits
- 25 g unsalted pistachios
- 45 g butter
🌿 Pistachio Sponge
- 60 g unsalted pistachios
- 1 medium egg
- 50 g sugar
- 1 tsp vanilla paste
- 25 g all-purpose flour
- 1 tsp baking powder
🍈 Passion Fruit Mousse
- 3 sheets gelatin
- Juice from 6 passion fruits strained
- 100 g sugar
- 200 ml heavy cream
- 100 ml kefir / crème fraîche / plain yogurt
✨ Vanilla-Speckled Yellow Mirror Glaze
- 6 sheets gelatin
- 100 ml heavy cream
- 50 ml water
- 150 g sugar
- 150 g glucose syrup
- Seeds from 1 vanilla bean
- 150 g white chocolate
- Yellow gel or powder coloring
🍪 Speckled Vanilla Sablé Disc
- 2 tsp vanilla paste
- 150 g cake flour
- 75 g powdered sugar
- 75 g butter
- 2 egg yolks
🍫 Yellow Chocolate Band
- 100 g quality white chocolate
- Yellow powder coloring
Instructions
Passion Fruit Crèmeux (Day 1)
- Soak gelatin in cold water. Melt chocolate over a water bath.
- Whisk yolks, sugar, and vanilla briefly.
- Heat cream and passion fruit juice until just below boiling.
- Pour over egg mixture, stir, then return to pot and heat to 83°C while stirring.
- Strain into clean bowl, stir in gelatin, then pour over melted chocolate.
- Stir in kefir/yogurt. Pour 200 g into a 16 cm silicone mold. Freeze overnight.
- Store remaining crèmeux in a sealed container for decoration.
Pistachio Biscuit Base
- Crush oat biscuits and pistachios in a food processor.
- Mix with melted butter.
- Press into a 16 cm mold lined with parchment paper.
- Freeze for at least 2 hours.
Pistachio Sponge
- Preheat oven to 200°C.
- Blend pistachios into fine meal.
- Whisk egg, sugar, and vanilla until fluffy and pale.
- Sift in flour and baking powder. Fold gently.
- Add pistachios. Pour into 16 cm mold.
- Bake ~20 minutes. Cool completely. Level top if needed. Freeze with parchment still on.
Passion Fruit Mousse
- Soak gelatin in cold water.
- Heat juice and sugar just below boiling. Stir in gelatin.
- Let cool to lukewarm. Whip cream to soft peaks.
- Stir kefir into cooled juice, then fold into whipped cream in stages.
Assembly (Day 2)
- Place an 18 cm silicone mold on a stable surface.
- Pour in half the mousse.
- Unmold the frozen crèmeux and place in the center (cremeux side down).
- Add remaining mousse on top.
- Press frozen pistachio sponge onto pistachio biscuit (biscuit side down).
- Insert the combined base gently into the mousse. Freeze overnight.
Mirror Glaze (Day 3)
- Soak gelatin in cold water.
- Heat cream, water, sugar, glucose syrup, and vanilla until nearly boiling.
- Add gelatin. Pour over white chocolate and blend with immersion blender.
- Tint with yellow coloring. Cover surface with plastic wrap. Cool to 36°C.
- Scrape off air bubbles before pouring.
Glazing & Decoration
- Unmold frozen cake. Place on a wire rack.
- Pour glaze evenly over cake. Remove drips. Transfer to serving platter.
- Refrigerate until fully thawed (several hours or overnight).
- Sablé Disc & Chocolate Band
Sabl Disc
- Mix vanilla, flour, and powdered sugar. Rub in butter until crumbly.
- Add egg yolks one at a time. Knead briefly.
- Roll between baking sheets. Chill 30+ min.
- Preheat oven to 190°C (fan).
- Cut out 10 cm disc. Use round piping tips (½–1 cm) to punch polka dots.
- Bake ~8 minutes on an air-mat or lined tray. Cool completely.
Chocolate Band
- Cut acetate strip to cake’s circumference, 1 cm tall.
- Temper white chocolate to 29°C. Color with yellow powder.
- Spread onto acetate, let set briefly.
- Wrap around 18 cm ring mold. Chill 10+ minutes.
- Unmold and wrap around glazed cake.
Final Decoration
- Top the cake with:
- The sable disc
- Dots of leftover cremeux
- Edible purple flowers (like violets or wood sorrel)
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.