Mini Egg Nest Cake

OK. So confession time. This is the first time I have purchased corn flakes as an adult. I know, I know, but I’m just not a cereal guy! I’m a toast or pastry kinda guy. And so as the cereal box made it’s way down the conveyor belt I couldn’t help but smile at that very the very first time I am buying them as an adult is to make…a giant chocolate cornflake nest. Is there anything more reminiscent of childhood at Easter than that?

The cake screams out to my inner child, and as I came up with the idea of the cake, how it would look and what elements would create it, I couldn’t help but smile at the nostalgia I knew it would create. So imagine my annoyance when the very next day a copy of Good Food lands on my hall carpet with the very. same. cake.

My partner reassured me: at least your ideas of much the same as professionals. Bless. I mean, yes he’s right. But also…fellow bloggers will know how difficult it can sometimes be to come up with ideas and so I just wanted to put this out there: I didn’t copy Good Food, honest!

INGREDIENTS

Yields: 15 Slices

CAKE LAYER
280g plain flour, sifted
170g butter, unsalted and softened
300g soft brown sugar
300ml buttermilk
3 eggs
3 tsp baking powder
salt, pinch
2 tbsp cocoa powder
12 mini eggs, crushed

CHOCOLATE SWISS MERINGUE
5 egg whites
430g granulated sugar
375g softened, unsalted butter
12 mini eggs, crushed
2 tbsp cocoa powder

NEST
80g corn flakes
230g milk chocolate
30ml golden syrup
60g butter
mini eggs

DRIZZLE
50g milk chocolate
20ml milk

CAKE
Turn the oven up to 170c fan and line two 6” cake tins.

Beat the butter and sugar together until pale and fluffy. Add the eggs, mixing inbetween each addition to ensure the mixture doesn’t curdle. No worries if it does, just add a little of the flour to bring it back together.

 

Sieve the flour, cocoa, salt and baking powder into a bowl and add a third of it to the batter before mixing for a few seconds and then adding half the buttermilk. Repeat the process and then add the final third of the flour. Add the crushed mini eggs. Scrape the bowl down and beat everything together to incorporate it. Pour the batter into the cake tins and bake for 35-40 minutes on the middle shelf. Once baked, leave the cake to cool before levelling off and cutting halfways so you’re left with four even layers.

NEST:
Melt the chocolate in a  bowl over a pan of simmering water. Add the golden syrup and butter and stir to combine everything. Take it off the heat and add the cornflakes. Stir the mixture to make sure the cornflakes are completely covered in the chocolate and put into a 6″ cake tin lined with greaseproof paper. Build it up the side of the cake tin so it resembles a large nest. Set in the fridge for 2 hours.

SWISS MERINGUE BUTTERCREAM
Put the egg whites and sugar into a heatproof bowl over a pan of simmering water. Continuously mix until all the sugar dissolves – approximately 10 minutes. To test, take some of the mixture and rub it between your fingers. If you don’t feel any sugar granules, you’re done!

Off the heat, whisk with a balloon whisk on high until the mixture is completely cool and you get stiff peaks – again about 10 minutes. Add in, a cube at a time, the butter while the mixer is still whisking. Continue until all the butter is incorporated. Take a third of the buttercream and place in a separate bowl. Add the crushed Mini Eggs and incorporate fully. With the remaining buttercream, sieve the cocoa powder and heat once again so fully combine.

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DRIZZLE
Put the chocolate and milk in a microwave safe bowl. Blast in the microwave for 30 seconds. Stir to melt fully. Place in the microwave for 10 second intervals if needed. Leave to cool.

ASSEMBLY
Place the top of the sponge down first – upside down – and pile with some of the Mini Egg buttercream. Spread evenly and add some more crushed chocolates. Repeat the process, topping the cake off with the bottom half of one of the sponges – once again, turned upside down two the base becomes the top.

Give the cake a crumb coat with some of the chocolate buttercream, locking in all the crumbs to you have a nice smooth final layer. Place in the fridge for half an hour. Once cooled, spread on the remaining buttercream, smoothing out with a cake scraper.

Drizzle the chocolate sauce down the sides of the cake, encouraging it with a spoon. Pour the remainder the the top of the cake and level out. Place the next on top of the cake and fill with whole Mini Eggs.

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