Easter Cream Tart
A bunny-shaped cocoa layer cake with piped mascarpone cream, fresh strawberries and small chocolate eggs for Easter.
A single soft cocoa cake is split into two layers, then cut into rings and ear pieces to build a bunny without a template. Piped mascarpone cream holds the layers together, while strawberries and chocolate eggs make the finish bright and festive.
Instructions
- 1
Preheat a conventional oven to 180°C (356°F). Grease and flour one 24 cm (9 1/2-inch) round pan or line it with parchment paper.
- 2
Beat the eggs and granulated sugar for at least 10 minutes, until very pale, thick and fluffy. Sift together the flour, cocoa and baking powder, then fold them in gradually with a spatula using gentle bottom-to-top motions.
10 min
- 3
Spread the batter evenly in the pan and bake for about 20 minutes. Remove from the oven and cool completely for 1–2 hours before unmolding and cutting.
20 min
- 4
When the cake is cold, beat the mascarpone, cold heavy cream and powdered sugar together until the cream is firm enough to pipe. Keep chilled.
- 5
Slice the cake horizontally into two even layers. Keep them precisely stacked and place a 14–16 cm (5 1/2–6 1/4-inch) bowl or plate in the center; cut around it with a smooth-edged knife through both layers to make two large rings and two small center discs.
- 6
Place the bottom ring on a large rectangular serving platter. Pipe small star-tipped dollops of mascarpone cream over it, then place the second ring on top to form the bunny's head.
- 7
Keep the two center discs stacked and cut matching ear shapes from them. Arrange the bottom ear pieces above the head, pipe with cream and cover with the matching top pieces. Reserve the scraps for crumbs or another use.
- 8
Pipe the remaining cream over the head and ears, then decorate with sliced strawberries and chocolate eggs. Refrigerate until serving.
Ago's Notes
- Use one 24 cm (9 1/2-inch) round cake pan. Grease and flour it with a little extra butter and flour, or line it with parchment.
- Half an Italian packet of baking powder is about 8 g; use the weight on your packet when possible rather than interpreting it as 1/2 teaspoon.
- Beat the eggs and sugar for the full 10 minutes to build enough volume, then fold in the sifted dry ingredients gently.
- Cool the cake completely for 1–2 hours before splitting it; a warm cake will tear during shaping and soften the mascarpone cream.
- Refrigerate the assembled tart because it contains mascarpone, cream and fresh strawberries. Cover and use within 2 days; check chocolate-egg labels for additional allergens.
Keep the assembled bunny chilled until serving so the piped cream stays defined and the strawberries remain fresh.
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