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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.
Course Dessert
Cuisine French
Keyword cake, pastry, proffitionel cakes, recipes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 8 people

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)
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