Magnificent Pâté Egg

Magnificent Pastry Egg from Sawade as an Easter cake in egg shape

The Magnificent Pastry Egg from Sawade is the Easter edition of the Berlin layered pastry—a flat egg made of nougat, praline, rum-cream truffle, and maraschino cherries under a browned marzipan layer. Of all the house's pastries, this one features the boldest rum and the creamiest truffle layer.

Magnificent Pastry Egg is the Easter face of the layered pastry from Sawade in Berlin-Reinickendorf, weighing 250 grams and dipped in dark chocolate along the rim and base. The egg shape is cut out of the thoroughly chilled slab in a single motion, which gives the piece its clean edges. Wrapped in cellophane, it requires no further packaging.

Under the marzipan blanket, the truffle awaits

The first slice is easier than the solid piece might suggest, as the rum-cream truffle sits soft and cool right under the browned blanket. The cut surface then reveals a striped pattern of various shades of brown. Four layers in one bite are more than the smooth surface would lead you to expect.

Beneath that follow almond nougat and nut dessert, with pickled cherries nestled in between, and the praline crunches at the very bottom. Tart, creamy, acidic—the three tones alternate in every piece, and the sweetness is never overpowering. Cream is listed early in the ingredients, which is immediately noticeable in the truffle layer.

On top, a dot of chocolate holds a green pistachio in place, which breaks up the abundance of brown. A narrow slice served with an espresso is enough, as the marzipan would otherwise overwhelm everything else; those who prefer to celebrate Easter without alcohol would be better off choosing a different variety for their basket.

An egg is cut from the slab

The layers are first built up as a flat slab and left to rest until they are cold to the core.

If warm, the whole thing would be a mush; however, when cold, it can be sliced cleanly. Only then is the egg shape cut out of the slab—a task that must be done in one go, as any second attempt would smear the layers.

The remainder of the slab goes back to the kitchen, and the cut-out egg is then dipped in dark couverture chocolate up over its rim. This shell holds the stack together and turns four soft layers into a piece that can be held in the hand.

An Easter egg that demands a knife

On the Easter table, this egg needs no nest or decoration; it simply demands a long knife and a plate. Whoever cuts into it sees the layers for the first time, and that is exactly what most people at the table are waiting for.

For the cover, Sawade mixes marzipan of raw mass quality, which is stamped and browned with a flame before being applied. A hand then places the pistachio in the center, and this final touch determines whether the egg looks straight or crooked.

Once sliced, it will keep for a few days if the cut surface is covered back up with cellophane and the whole thing is kept cool, but not cold. Almond, hazelnut, and pistachio are processed in multiple layers, accompanied by Jamaican rum and maraschino, which should be mentioned at the table before Easter breakfast.

Round and wintry, the same idea is called Christmas Pastry; it is available ready to gift as Pastry in a gift box on the shelf. Everything else for the basket can be found at Sawade Berlin Easter, and the entire assortment from Sawade at Sawade Berlin.