Easter is around the corner and to celebrate I wanted to share a delicious Easter cake that you’d find in every bakery in Buenos Aires around this time of the year. A brioche dough – well, kind off, with a lot less butter in it - shaped as a ring, topped with deliciously rich vanilla bean pastry cream and powdered sugar. After that you can decorate it as you wish, the sky is the limit. I used candied cherries, almonds and powdered sugar.
When I was a little girl I didn’t like this cake, at all. I think what I didn’t appreciate were all the candied fruit they use to put on top of it, so obviously I did it how I like to eat it! Also, I only started appreciating pastry cream not very long ago. Actually, my first two years in France I didn’t eat it, at all. And then one day, I tasted it, and that was that. I was lost, I discovered so many things - like eclairs for example, that looking back maybe not being a fan of pastry cream wasn’t such a bad thing! Wink.