Catalan Easter cake - gluten-free and dairy-free

[Ollie]

Last year (2024), it appeared that there was only one true Easter cake, and that was the Gâteau nid de Pâques (Easter Nest Cake), however, further research has indicated that there are, in fact, more. First, there is the Pão de Ló de Ovar, which is a ‘liquid’ cake that is used on Catholic holidays, and not used just for Easter; as such, this cake is discounted as a possible Easter cake. Second, and third are two Catalan Easter cakes (the homeland of the Catalans is situated in the North-west corner of Spain, and since the 11th Century has been called Cataluña (Catalonia).

The first of these Catalan Easter cakes is the Saint Marc (or Massini) cake, which is given by Godparents to their Godchildren to eat on Easter Monday, it has up to 12 eggs on top, depending on the age of the Godchild. The cake consists of three layers of vanilla sponge, a lower filling of whipped chocolate filling and an upper filling of plain whipped cream icing. The entire cake is enrobed with egg yolk cream, the top of the cake is sprinkled with sugar, which is then caramelized. Onto the sides are pressed a multitude of toasted flaked almonds. Piped plain whipped cream icing is applied to the outer circumference of the top cake, to represent a nest. The inside of the nest is filled with chocolate easter eggs.

The second Catalan Easter cake is La Mana de Pascua, again given by Godparents for Easter Monday, as was the case with the previous Catalan Easter cake. La Mana de Pascua comes in many forms, of which a more modern form consists of two layers of vanilla sponge, an apricot jam filling, and the cake is enrobed with plain buttercream onto which are randomly pressed toasted flaked almonds. Chocolate eggs in many different forms are placed on top of the cake.

The Gâteau nid de Pâques consisted of two layers of chocolate Génoise sponge with a coffee mousse filling. The coffee mousse also enrobed the cake, as well as forming the basis of a piped nest. The sides of the cake had crushed praline nuts pressed into the mousse covering.

From reading the description of all of these cakes, an idea formed for making a relatively simple Easter cake that would appeal to both the chocoholics and the non-chocoholics alike, yet is a cake that is sufficiently different from the Gâteau nid de Pâques. In fact, this Easter cake recipe is probably closest to that of the Saint Marc cake.

During the Lenten fast, meat, dairy and eggs could not be eaten until Holy Saturday, the day before Easter. However, during that time, chickens continued to lay eggs, and at the end of the fast, there was a good supply of eggs. The Easter holiday is coupled with images of spring, of new life, such as bird nests and eggs. The French took this symbolism to mind and created a decorative version of bird nests that was made from almond cake, topped with thin ribbons of frosting, and the middle filled with chocolate bells, chocolate eggs, chocolate fish, pralines, strawberries and/or other treats, such as chocolate hens or hares (the Easter ‘bunny’, which is a Germanic tradition). Where do the bells come from? In France, it is not bunnies that bring eggs on Easter Sunday morning: it is large flying bells! France being a good Catholic country, folklore informs the French that on Good Friday all the bells in France, grieving Jesus’ death on the cross, miraculously sprout wings and fly to Rome to be blessed by the Pope. Hence, all the church bells in France traditionally remain silent from Good Friday until Jesus is resurrected on Sunday, when the bells fly back to France, ringing joyfully and bearing chocolate for all the children. Whilst a typical Catalan Easter cake is simply decorated with chocolate, felt chicks, and goose feathers.

This version of a Catalan Easter cake consists of two layers of plain Génoise sponge, and the middle surfaces are brushed with a Rum syrup, or optionally with a Brandy-, or an Amaretto liqueur-based syrup. The filling is a plain, custard based, buttercream. The entire cake is enrobed in a Dark chocolate buttercream, and the top surface of the cake is sprinkled with superfine Cane sugar which is then caramelized. A nest is made by combining the two buttercreams, to produce a marbled effect, which is then piped circumferentially around the top surface of the cake. The sides of the cake are scored to look like the bark of a branch of a tree, on which a nest is built.




This Gluten-free Génoise is based upon the Gluten recipes of: Shirley Corriher (BakeWise); Bruce Healy and Paul Bugat (The Art of the Cake, and Mastering the Art of French Pastry); Jacquy Pfeiffer (The Art of French Pastry); and Sherry Yard (The Secrets of Baking).

The rum brushing syrup is based upon recipes given in both the books of Bruce Healy and Paul Bugat (The Art of the Cake, (New York, William Marrow and Company, Inc, 1999) and Shirley Corriher in, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, (New York, Scribner, 2008).

The Custard based buttercream is based mainly upon a recipe given in: Healy B, and Buget P, The Art of the Cake, (New York, William Marrow and Company, Inc, 1999). However, a different method is used for combining the custard and butter. This is given in Roland Mesnier’s book Dessert University, quoted in Corriher S O, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, (New York, Scribner, 2008). And, this recipe is dairy free, in that it uses either Hemp milk, or coconut cream.

Dark chocolate buttercream
The recipe used is for a basic buttercream, flavoured with chocolate, that is simple to make at home. It is quick and easy, rather than the professional style of buttercream (which uses a hot sugar syrup and which is fussy and tricky to make). However, the texture is not as good as the more professional styles, yet is perfect for cakes.

Ingredients:
Plain Génoise
Rum brushing syrup
Custard based buttercream
Dark Chocolate buttercream
Superfine Cane sugar
Nest
Chocolate eggs, bunny, hen, fish, etc., (for placing inside the nest of the finished cake)

Plain Génoise
Génoise is a true sponge cake, in that the eggs are beaten whole and it relies solely on air as a leavener. It takes its name from the Italian city of Genoa.

Génoise is the basis of many different types of cake, it is the most versatile and widely used type of French cake. Génoise can be very light and airy since it is simply trapped air, or incredibly rich, although in the latter case it will be heavier and dense. Its crumb is strong, yet at the same time tender with a fine texture. It is also capable of absorbing liquids without becoming ‘soggy’, and can hold any type of filling. The key to success in making this cake is in gently folding in the flour to the beaten and whipped egg foam.

It will be noted that in the recipe below that extra egg yolks are added to the whole eggs. This is to obtain the stable egg foam needed to produce a successful Génoise. The reasoning as given by E J Pyler in Baking Science and Technology (as quoted in BakeWise) is that modern eggs may be deficient in yolk proteins so it is common practice to add 20 – 50% more yolks to improve both aerating ability and foam stability. Also, E B Bennion states in The Technology of Cake Making (again quoted in BakeWise) that the best quantity of yolks to add is 20% for similar reasons. On top of this there are two approximate rules for génoise recipes: the weight of the flour and sugar to be close to equal; and the amount of sugar to be less than 1.25 of the weight of the eggs. This recipe falls within both guidelines, with the ratio of sugar to eggs being 0.55; well below the 1.25 limit.

Ingredients: (makes two 23cm (9in) round Génoise layers)
Gluten-free flour mix* 225g
Cane sugar 220g (11 + 209g)
Eggs 398g (7 Large plus 3 yolks)
Butter 45g (sliced and cubed)

*Gluten-free flour mix: 440g Brown Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g

Method:
Lightly grease two 23cm (9in) round cake pans (3.5cm (1 3/8in) high) with softened butter. Line the bottom and the sides up to the top of the pan with parchment paper, and then lightly grease with softened butter.

Adjust a rack to the middle of the oven, and preheat the oven to 190°C (374°F) for 45 minutes.

Sift the gluten-free flour mix into a medium sized bowl (1), add in 1Tbsp (11g) cane sugar, and whisk to incorporate. This is to help later when folding in the flour with the whipped egg mixture; it will make it easier. Set aside.

If adding the optional butter, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer. Place a small bowl (3) on top containing the sliced and cubed butter. Using a metal dessert spoon, melt the butter, when it is approximately three quarters melted, remove the bowl from the heat and continue to stir to completion. Set aside.

Rinse a stand mixing bowl (4) with hot tap water to warm it, then dry well.

If not already done so, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer.

Add the eggs and yolks to the warm mixing bowl (4) and break the yolks with either a fork or a whisk; add the rest of the cane sugar and whisk to combine for a minimum of 30 seconds. Then, place the warm, filled mixing bowl (4) on top of the saucepan (2) containing the simmering water; turn the heat to low. If whipping by hand, tilt the mixing bowl forward, almost horizontal, and sweep the whisk around the bottom of the bowl, with each revolution lifting the whole of the mass of egg mix to incorporate air into the process. If using a hand-held mixer, use a similar process. Whisk continuously for 4 – 5 minutes, or until the egg mix reaches a temperature of 40°C (104°F) and the mix is frothy and pale yellow.

Remove the filled mixer bowl (4) from the double boiler and wipe the bottom dry. Place the filled bowl on a stand mixer fitted with a paddle attachment, or use an electric mixer, fitted with a whisk attachment (it will take much longer to whip). Whip at medium speed for 12 – 17 minutes (the longer the better (I always go the full distance, for really light cake)), until the egg-sugar mixture is three times the original volume, is thick, is almost white in colour, and is completely cool to a finger dipped in it. During the last 4 – 5 minutes of whisking stop from time to time to check the ribbon thickness when dropped from the whisk. There will be some definition of it in the filled bowl, it will initially stay on top of the mixture before spreading slightly and slowly flattening as it dissolves into the mass of whipped egg-sugar mix.

Turn the speed down to the lowest, then drizzle in the cooled, yet liquid, melted butter (bowl 3) and mix for 15 seconds until incorporated. If the butter has cooled too much and it is no longer liquid, place it in a microwave oven and briefly heat to liquify.

Sift a quarter of the Gluten-free flour mix over the top of the whipped egg-sugar mix, avoiding the edges of the bowl. Imagine a clockface. Gently immerse a whisk vertically into the foam, facing forward at the 12 o’clock position and drag it across the bottom of the bowl. At the 6 o’clock position, lift up the whisk, and with it a large dollop of the mix, turn it over and spread it across the top of the sifted flour, folding the flour into the mix. Rotate the mixer bowl one quarter turn, sift another quarter of the flour mix and fold again. Repeat with the third batch of flour, and again with the last quarter of sifted four mix and folding that in to fully incorporate the flour into the cake batter.

Pour and scrape the cake batter into the prepared cake pans, filling them to between two thirds and three quarters of their height. Tap each pan lightly on the worksurface a few times to eliminate any air bubbles. Then, smooth the surface of the batter with a spatula, pushing it out to the sides to make a slight depression in the centre.

Place the filled cake pan on a baking sheet on the middle shelf of a preheated oven and bake for 15 – 25 minutes, or until the Génoise is golden brown, starts to pull away slightly from the sides of the pan, and is firm to the touch. As an additional test (if you need it), place the tip of a paring knife in the centre of the cake, and if it comes out wet yet clean, the Génoise is done. If it doesn’t, bake for a further 5 – 10 minutes.

Remove the Génoise from the oven, place it on a wire cooling rack, and slide the tip of a paring knife between the edge of the Génoise and the cake pan; to fully loosen the edge. Let the Génoise cool in the pan for 15 minutes. Unmould the Génoise on to another wire cooling rack covered with a sheet of parchment paper. Remove the parchment paper that the Génoise was baked on and cool right side up for at least 2 hours before using. When the Génoise is completely cool, place it in a fridge for 20 minutes, and then it can be sliced level if required.

Génoise may be kept at room temperature for up to 2 days, or covered airtight in a fridge for 2 days too. Alternatively freeze for up to 2 weeks in a freezer. If frozen, defrost overnight in a refrigerator, then unwrap the Génoise for at least 2 hours before using.

Rum Brushing Syrup
Rum is a liquor made from sugar cane products and is usually produced as a by-product of sugar manufacturing. Most rums are made from molasses, which are the residue that remains after sugar has been crystallized from sugar cane. Rums are produced in various grades. The heavy, golden or dark and full-bodied rums are the most aged and are typically drunk straight or used in baking and cooking, whereas light rums are used as a cocktail component. A slow fermentation period for the molasses allows full development of flavour substances. Rum is distilled twice in single pot stills. Light rum is not aged. Dark rums take on a golden colour as the distillate takes up substances from the oak puncheons (barrels) used for storage during the aging process. Sometimes the colour is deepened by the addition of caramel after aging. In general, dark rums have a stronger alcoholic content and are often more-sweeter and richer than light rums.

The origin of the word rum is unclear. The most widely accepted hypothesis is that it is related to, shortened from, rumbullion, which is a beverage made from boiling sugar cane stalks. The word surfaced in English in 1651, just before the word rum in 1654. Some claim that it comes from the large drinking glasses (roemer in Dutch) used by Dutch seamen, which were known as rummers. In current usage, the name is often based on the place of origin: ron in Spanish, and rhum in French speaking countries.

Most rums are produced in the Caribbean, and in both North and South America, as well as in other sugar producing regions such as the Philippines and Taiwan. The heavy, dark, and full-bodied rums are mostly produced in Jamaica, Barbados, and Demerara in Guyana, whilst the lighter-bodied rums are produced mainly in Puerto Rica and the Virgin Islands. Rum, as we know it, originated in the West Indies; it was first mentioned in Barbadian records round about 1650. British naval sailors received daily rum rations from 1655 up to 1970. Rum was part of the Slave trade in the American colonies. Slaves from Africa were traded in the West Indies for molasses, which were made into rum in New England, and then the rum was traded to Africa for more slaves.

Syrups, in whatever form, are essentially made up of sugar (of some form) and water in such a way as to produce a thick viscous consistency. Some cakes, such as Génoise, may taste a little on the dry side. It is for this reason that that they are sprinkled or soaked with a flavoured syrup: brushing syrup.

Historically, it is likely that it was the North American natives that produced the first syrup, in the form of Maple syrup. In Europe, the introduction of honey bees allowed honey to be the syrup most commonly use up until the 16th century. After that cane sugar became available, and the production of molasses (treacle) and other industrial syrups. Heavy syrup is a sugar syrup, a stock syrup that can be made in the home. Historically culinary syrups were either light or heavy, a mixture of sugar and boiled water, which was then cooled. The process of making it was haphazard, with only experiment or experience showing which was best to use for culinary uses.

Brushing syrup is thinner than standard syrup. A simple syrup made with the right proportions will not spoil easily, and is not too sweet. The cake layer that it is brushed on will take on the flavours of the syrup. This syrup will easily soak into the cake layer.

Ingredients:
Heavy syrup 120g

Rum 60g
Water 60g

Ingredients (Heavy syrup) (note: this is considered to be a stock item)
Cane sugar 200g
Water 120g

Method (Heavy syrup):
In a saucepan, add 200g cane sugar to 120g water and bring to a boil, stirring to fully dissolve the sugar. Once the syrup comes to the boil remove it from the heat.
Pour the syrup into a storage jar and place a lid on top, loosely. This will allow the steam to rise up and hit the lid and condense; the condensed steam will fall back on to the surface of the syrup, forming a thin layer of water that will prevent the syrup from crystallizing. Allow the heavy syrup to cool, at room temperature, for 2 hours; then seal the lid.

It will keep at room temperature for six months or even more.

Method (Rum brushing syrup):
Measure 120g heavy syrup into a glass container, add 60g rum and 60g water; and stir together to combine.
It will keep at room temperature for six months or even more.

Custard based buttercream
Basically, buttercream is made by creaming butter and confectioner’s sugar together to produce a desired consistency, one that can be used as either a filling or a topping in cake or pastry items. Flavourings may be added.

When a strong flavour is required of the buttercream, a custard is used as the base for the buttercream, as in this case. The custard is made with lots of egg yolks, which act as emulsifiers, with lots of sugar, and a relatively small amount of milk. In this case, either Coconut cream or Hemp milk. The resultant buttercream is smooth and rich in both taste and texture, as well as being both lighter and creamier than a standard French buttercream. This method has another advantage: there is no need to work with a hot sugar syrup and all that that involves. However, more egg yolks will increase the chances of curdling, unless care is taken.

Custard, also known as crème anglaise, or vanilla sauce is a mixture of eggs and milk thickened by stirring over gentle heat. The more eggs, the thicker the custard. It is made sweet by the addition of sugar and flavoured with vanilla.

The recipe that follows is for a plain custard-based Buttercream.

This recipe is based mainly upon that given in: Healy B, and Buget P, The Art of the Cake, (New York, William Marrow and Company, Inc, 1999). However, a different method is used for combining the custard and butter. This is given in Roland Mesnier’s book Dessert University, quoted in Corriher S O, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, (New York, Scribner, 2008). And, this recipe is dairy free, in that it uses either Coconut cream (this will make a creamier buttercream) or Hemp milk.

Ingredients:
Dairy-free cream/milk 240g (ml) (reduced to 180g(ml) during the process)
Cane sugar 300g (50g plus 250g)
Egg yolks (large) 144g (8 large)
Butter (room temperature) 600g (sliced)

Method:
Add the Dairy-free cream or milk into a medium to large saucepan (4), preferably a heavy-bottomed one. Add 50g cane sugar, and bring almost to a simmer, to dissolve the sugar; then take it off the heat and set aside.
Add the egg yolks and 250g cane sugar to a bowl (5), and with a wire whisk, whisk constantly (at least 30 seconds) to ensure that all of the sugar is covered with the yolks, until the egg-sugar mix is lemon-coloured and smooth.
Pour half of the warmed sweetened Coconut cream or Hemp milk (saucepan 6) into the egg yolk-sugar mix (bowl 5), whisking constantly until the Coconut cream or Hemp milk is fully incorporated.
Pour this mixture (bowl 5) back into the warmed sweetened Coconut cream or Hemp milk (saucepan 4) and whisk constantly until thoroughly incorporated.
Place the saucepan (4) back on the heat source, turn it up to medium, and bring the infused custard almost to a simmer (just below 77°C (171°F)), stirring constantly with a wooden spoon or spatula (preferable). Ensure that the wooden spoon reaches into all of the corners and the bottom of the saucepan. Should the bottom of the spoon collect lumps of custard (the custard has curdled), take the custard off the heat and stir vigorously until it dissolves, then return the custard to the heat source. When at almost a simmer, turn the heat down to low, continue stirring constantly. Check occasionally how the custard is thickening by lifting the wooden spoon out of the custard, and running a finger along the back to see if it leaves a line (of which the sides do not flow back in). When this occurs, reduce the heat even further, if this is not possible, move the saucepan to the side of the heat source. Stir continuously for 4 minutes, and ensure that the custard is still hot.

Strain the custard into a cool stainless-steel bowl (7); place this bowl over a larger bowl (8) of iced water, and constantly scrape the cooling custard from the sides of the bowl into the centre of the bowl, with a silicon spatula, until it cools to room temperature. The custard will continue to thicken as it cools. Alternatively, to speed up the process, line a baking tray with clingfilm, and pour the custard into this, ensuring that it is thinner than 5cm (2in) in thickness. The latter is the preferred option.

Cover airtight with clingfilm and place in a refrigerator to cool. It is cool when the bottom of the baking tray feels cold. Remove the top layer of the clingfilm. Using a rubber, or silicon spatula roll up the custard to one end of the baking tray and scoop into a bowl.

Once cool and when ready to use, bring up it up to room temperature (this is important), approximately 30 to 60 minutes.

Take the butter out of the refrigerator, slice and cube, and bring up to room temperature, approximately 30 o 60 minutes. Slice the butter, it is important that both the Custard cream and the butter are at the same temperature (or at least very near similar, if the room temperature is ‘elusive’): otherwise, the custard will curdle.
In the bowl (9) of a stand mixer add the sliced and cubed butter, fit the mixer with a flat paddle attachment, beat at medium-high speed until it is smooth, pale in colour, and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl.
At the slowest speed, slowly add in the cooled custard, whisking, and frequently scraping down the sides, until the custard buttercream is light and creamy.
Finally, whisk at medium-high speed for 3 – 5 minutes until the custard buttercream is light and fluffy.
If it still looks bitty, as it may in cold weather, use an emersion blender for one minute to whisk it up, then repeat whisking, this time at high speed until it becomes light and fluffy.

Use the Custard-based buttercream immediately or refrigerate for later use.

In a bowl (10), set aside 10% by weight of the custard buttercream for use in making the piped nest.

To store, cover in an airtight manner and keep it in a refrigerator for up to 1 week. Before using, bring the custard-based buttercream back to room temperature. Then, beat it vigorously with a wooden spatula to make it light, smooth, and spreadable. The custard-based buttercream can be frozen for up to 3 months. For use, defrost in a refrigerator overnight, and then use.

Dark Chocolate buttercream
It wasn’t until the 1950’s that buttercream first appeared and was used in baking.

In America chocolate buttercream is the most popular flavour. As well as butter and confectioners’, or powdered, sugar, some recipes include cream, or milk, or flour, or eggs, either whites or yolks.

There are several types of Buttercream, including: American, French, Italian and Swiss. American buttercream is the most common, and the simplest, type; all that is required is to cream and combine the ingredients until everything is smooth and fluffy. It tends to be on the sweet side.

This recipe is for a basic buttercream, flavoured with chocolate, that is simple to make at home. It is quick and easy, rather than the professional style of buttercream which uses a hot sugar syrup and which is fussy and tricky to make, and is then beaten into egg yolks. However, the texture is not as good as the more professional styles, but is perfect for cakes.

Ingredients: (sufficient for topping and covering the sides of a two layered 23cm (9in) cake)
Dark chocolate (72% min) 500g (chopped)
Salt 1/8tsp (pinch)
Vanilla extract 2tsp
Confectioners’ Cane sugar 360g (or grind 325g Cane sugar and 35g Cornstarch)
Butter (softened, sliced) 425g
Cocoa powder (alkaline) 4 1/4Tbsp

Method:
Melt chopped chocolate in the bowl (11) of a double boiler slowly and gently, using a spoon to, encourage the final pieces to melt; add salt and vanilla extract and stir until the salt dissolves.

Place 325g cane sugar granules and 35g Cornstarch in a coffee grinder and grind granules to a fine powder.
Mix the Confectioners’ cane sugar and cocoa powder together in a bowl (12).

In a separate large bowl (13) beat the butter with a handheld mixer for 36 – 60sec at a medium-high speed until smooth; reduce speed to medium-low and slowly add the mixed Confectioner’s cane sugar and cocoa powder; beat until smooth, 2 – 5mins.

Beat in the chocolate mix, and increase speed to medium-high, until the mixture is light and fluffy, between 5 – 8mins.

Divide up the Dark chocolate buttercream in the proportions of 40% (for the top of a cake) and 60% (for the sides) and place in two bowls (14 & 15). In another bowl (16), a further measurement is made, that of taking out 5% from the amount in each of the other bowls (14 & 15), this total of 10% is the amount set aside in a bowl (16) for part piping the nest.

Place the Chocolate buttercream in a refrigerator for 15 - 30mins to firm up, only if it is too ‘runny’ to stick to the side of the cake without it running loosely down the side.

Use the Chocolate buttercream immediately or refrigerate for later use.
To store, cover in an airtight manner and keep it in a refrigerator for up to 1 week. Before using, bring the Dark chocolate buttercream back to room temperature. Then, beat it vigorously with a wooden spatula to make it light, smooth, and spreadable.

The Chocolate buttercream can be frozen for up to 3 months. For use, defrost in a refrigerator overnight, and then use.

Assembly 1
This assembly is to do with: syrup; Custard based buttercream filling; topping, coating the sides with Chocolate buttercream, and creating a bark finish on the sides of the cake.

Select a serving plate that will hold the finished cake. Cut out two squares of kitchen parchment paper, each side roughly equal to the diameter of the chosen serving plate; cut each in half. Place each quarter, or strip, on the edge of the serving plate, to form a square, and with half of the width overlapping the serving plate. This is to keep the plate edges clean whilst the cake is covered with buttercream.

If not done so, remove the cake rounds from the cake pans. The first one, place on a large plate (covered with the strips of parchment paper), with the top (rounded surface) on the bottom. For the other cake round, level the top with a kitchen knife, and place to a side on a cooling rack.

Pour a few tablespoons of the rum syrup into a small bowl (19); using a silicone brush, either sprinkle or brush the top, flat, surface of each cake round with the rum syrup.

Spread the Custard based buttercream (bowl 9), filling generously over the top of the flat cake surface, starting around the outer perimeter, finally, place any buttercream left into the centre of the cake surface. Spread the buttercream evenly over the top of the cake layer with a thin metal spatula, smoothing the buttercream in towards the centre. Then, place the other cake round, centrally, flat side down, on top of the layer of Custard based buttercream filling. Use a set square to check that the two layers are central. The weight of the cake will press down and the buttercream may ooze out to the sides, this is OK. If there is any buttercream that has escaped from the pressure of the top cake layer, use a small spatula to smooth the mousse into the side of the cake, or if necessary, to fill in any gaps and smooth.

Place the filled cake in a freezer for 15 minutes to set the buttercream.

Spread the Dark chocolate buttercream over the top of the cake, going right out to the edges; the layer of topping does not need to be too thick, just level and even.
Then, spread Dark chocolate buttercream up the sides of the cake using a thin, offset metal spatula. Tidy up the sides and round the top edge, using a small thin offset spatula, so that the Dark chocolate buttercream is smooth.
Next, using either the front edge of thin metal, offset spatula, or the tines of a fork, or even both, run them, multiple times, vertically up the sides of the cake to make a pattern that resembles a wood bark (be as creative as you want); if it is required to make the decoration more fanciful, such as making knots, etc., in the ‘bark layer’, use the tines of a fork to do this.

Place the cake in a freezer for 30 minutes, or overnight, to set the Buttercream.

Assembly 2
This assembly is concerned with caramelizing superfine sugar on the top of the cake, and making a nest.

If superfine Cane sugar is unavailable, place a quantity of Cane sugar in a coffee blender and blitz for a few seconds until the sugar is superfine.

Lightly, and evenly, sprinkle the top surface of the cake with a thin layer of Superfine Cane sugar, leaving a small border around the circumferential edge (where the nest will be piped). Pick up the serving plate and give the cake a gentle swirl, or shake, to create a smooth layer, to avoid any clumping or unevenness.

Next, the aim is to caramelize the sugar with a kitchen blowtorch.

Light the blowtorch and hold almost vertical, hold the flame approximately 5cm (2in) above the sugar covered surface, and move it back and forth, or in circles, across the surface in an even motion. Move the flame closer in and out as required. Keep applying the heat until the sugar bubbles and turns golden-brown. Then remove the flame from the cake. The objective is to distribute the heat evenly and smoothly to caramelize the sugar, again, both evenly and smoothly.

If a blowtorch is unavailable, then a very hot, preheated grill will do the job; although great care is required in order to avoid melting the Dark chocolate buttercream.

Nest
To make the piped nest, take a medium sized bowl (20), and using a silicone spatula, alternatively, scoop a little out of each bowl of reserved 10% Custard based buttercream (bowl 10) and the reserved 10% Dark chocolate buttercream (bowl 16 (if this buttercream is too hard, bring it well up to room temperature, until it softens, then fluff it up with a fork)), until all of the buttercream is in the one bowl. Then, again using the silicone spatula, gently mix the two buttercreams together; what is required is a swirl of ‘dark’ and ‘light’ (marbling), emblematic of different coloured twigs that are used by a bird to make a nest.

In a piping bag fitted with a multi-holed piping tip (grass, or lawn, type, and one with large holes (this is important, otherwise the mixed buttercream (the chocolate part) will not flow)), scoop in some of the marbled buttercream. Then, pipe a layer, circumferentially, and just inside, the edge of the cake. This is the base level for the piped nest.
To continue, two methods are available: either continue with the grass tip, or use a cake decorating tip (e.g., such as that used for placing cream in puff pastries).

If using the grass tip, pipe a second circumferential ring onto the already piped base level ring. Pipe in short bursts, in a random, weaving, pattern, onto and over the base layer of piping, to represent the twigs making up the nest. Refill the piping bag as required.

If using a cake decorating nozzle, pipe lines, each 5 - 8cm (2 – 3in) long, in a haphazard manner (they do not have to be straight) all over the top of the piped nest base (these new lines emblematically to represent the twigs making up the nest). Interweave the lines back and forth, at any angle; to weave the lines (twigs) together. There is no right or wrong way to do this; just pipe without rhyme or reason to form what looks like a nest, or pipe in such a way as to make the desired effect. Refill the piping bag as required.

Or, use a combination of both tips to create random, weaved, pattern of the twigs making up the nest. There is no right or wrong way of doing this: feel free to play.

Carefully remove each of the strips of parchment paper and discard. Then, use a thin, offset metal spatula to carefully remove any excess buttercream that got pulled away when removing the parchment paper strips, and, if necessary, smooth the bottom edge of the Dark chocolate buttercream ‘under’ the cake to provide a neat, clean edge to the finished Easter cake.

The Catalan Easter cake is best kept refrigerated (loosely covered with clingfilm) until 2hrs before serving; then, remove the plastic wrap.

To serve, cut the Catalan Easter cake with a warm knife (dip in hot water and wipe clean, and repeat as required); wipe the knife clean after cutting each slice.

Enjoy!!!