Menu Close

Splash Easter Cake

Splash Easter Cake
Rate this post

This is a master of all the cakes – Splash Easter Cake. There wouldn’t be my Easter without it.
Splash Easter Cake is the real heaven consisting of nut sponge cake and delicious sugar frosting. I used to make it really thin, so it fits to a regular large baking tray. You can also make it in a medium one. This way the cake will be higher, and therefore, sweeter.

Splash Easter Cake

Splash Easter Cake is truly luxurious and fast in preparation.
When using raw eggs, always use top ingredients. Only this way with some love in it, it will taste and look stunning. Real Easter Treat!

Total Time: 40 minutes

Shopping List

The Sponge:
250g of butter, soft in cubes
250g of icing sugar, sifted
200g of coarse flour, sifted
200g of ground walnuts
6 egg whites, whisked into snow peaks with a pinch of sea salt

The Frosting:
200g of icing sugar, sifted
6 yolks
2 tablespoons of quality cocoa powder, sifted


Preheat the oven to 160 degrees.

The Sponge

Place butter and sugar in a large mixing bowl. Mix on high-speed for about 2 minutes until it becomes a fluffy texture.

Stir in flour.

Splash Easter Cake

Start adding egg whites and nuts, one-third at a time.
Twist and turn over. Work gently with a spatula until there are no nuts and egg whites left.

Mold the dough into a lightly greased baking tray. Smoothen with a spatula and bake for about 20 minutes until it becomes golden on top and wooden stick comes clean from the middle.

Splash Easter Cake

The Frosting

In a small mixing bowl put sugar and egg yolks.

Mix with a spatula until it becomes smooth. When using a mixer, the frosting will get fluffier and brighter. If you use a spatula, the frosting will keep a beautiful egg yellow color.


Once the cake is ready, take it out of the oven and splash two-thirds of the frosting immediately over the hot cake. By moving the tray, spread the frosting equally on top. Smoothen with spatula.

Splash Easter Cake

Take a regular knife and splash small amounts on top of the cake. Just couple of them for the effect.

Next, sieve 1 tablespoon of cocoa powder into the remaining frosting and mix well.
Continue splashing until there will be no frosting left. Work fast, so the cake is nicely warm, and therefore, frosting is liquid, easy to work with.

Next, let the cake cool down completely and place it in a cold place until the frosting dries out. Slice and enjoy – Splash Easter Cake.

Makes 1 baking tray.


Splash Easter Cake

Leave a Reply