Maple syrup and cherry Sara cake

Tradition says the typical cake served at Easter should be the Sara. The Sara cake is made of sponge, buttercream and almonds, which is the base to support the chocolate Easter eggs.  However, what are the origins of the Sara Cake? The cake is named in honour of the actress, Sara Bernardth, a French actress from the 20th century. Our recipe is for you to create at home and use as the base for your Easter egg.


110 g Maple syrup
171 g Flacked almonds

Cook the maple syrup to 115ºC. Add the almonds and mix together on the heat until the sugar dries and all the almonds are covered. Spread on a lined baking tray and bake at 150ºC for 5 minutes.


69 g Soft flour
83 g Ground almonds Sosa
73 g Icing sugar
106 g Egg yolk
127 g Egg whites
46 g Coconut oil
46 g Sugar

Sift the flour. Blitz the ground almonds and icing sugar in a food processor until it resembles a fine powder. Whisk the egg yolks with 24g of the egg whites and the coconut oil, adding gradually the blitzed almond mix. Finally add the flour. Prepare a meringue whisking 103g of the egg whites at medium speed until soft peaks are formed. Add the sugar in two additions. Fold the meringue into the first mixture, In a metal mould, bake the cake for 45 minutes at 160ºC.


81 g Whipping cream 35% Elle&Vire
108 g Egg whites
100 g Maple syrup
6 g Leaf gelatine
81 g Whipping cream 35% Elle&Vire

Hydrate the gelatine in cold water. Whip 81g of the cream. Make a meringue with the egg whites and the syrup. Heat the rest of the cream with the gelatine. Mix with the whipped cream and meringue.


2 g Leaf gelatine 
9 g Sugar
89 g Cherries

Hydrate the gelatine in cold water. Blend the cherries and sugar using a hand blender. Mix half with the gelatine and heat to 40ºC. Mix with the rest of the puree and refrigerated until set.


400 g Cherries (no stones)
Sufficient quantity of sugar coated flaked almonds

When the sponge is cool, cut in half in two parts, 1.5cm thick. Leave one part inside the mould. Brush the other part with maple syrup and set aside. Pipe a later of mousse on the sponge which is in the mould. Put the cherries and cherry gelatine on top. Place the other sponge on top. Remove from the mould. Finish with a fine layer of the mousse and cover with the sugar coated flaked almonds.