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- Birthday cake
Birthday cake
Nutrition facts per serving:
- Energy in kcal about 232
- Fat about 11g
- Carbohydrates about 27g
- Protein about 4g
This is needed
This is needed
for 16 piece
Raspberry mixture
- 350 g frozen raspberries
- 1 tbsp water
- 2 tbsp sugar
Sponge mixture
- 150 g sugar
- 3 tbsp water, hot
- 4 fresh egg yolk
- 4 fresh egg whites
- 0.25 tsp salt
- 150 g white flour or baking flour
- 3 tbsp sugar
- 0.5 tsp baking powder
- 0.5 tsp vanilla paste
Cream
- 4 dl full cream
- 1 tbsp icing sugar
- 0.25 tsp vanilla paste
- 3 tbsp hundreds & thousands
To decorate
- 1 tube red food colouring
- 80 g modelling marzipan
- 1 tube yellow food colouring
- 1 tube blue food colouring
Tools
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- One springform pan (approx. 24 cm in diameter), base lined with baking paper
And that's how it's done
And that's how it's done
Raspberry mixture
Bring the raspberries, sugar and water to the boil in a pan. Cover and simmer for approx. 10 mins., crush with a fork, then leave to cool.
Sponge mixture
In a bowl, beat the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar and vanilla, continue to beat until the egg whites turn glossy. Mix the flour and baking powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely. Cut the sponge crosswise into thirds, allow half of the raspberry mixture to soak into the cut surfaces.
Cream
Whip the cream, icing sugar and vanilla paste until stiff. Mix one third of the whipped cream with the remainder of the raspberries, spread on top of two of the cut layers of cake, place the third cake layer on top. Spread the remainder of the whipped cream all around the cake. Sprinkle with hundreds & thousands, chill the cake for approx. 1 hr.
To decorate
Divide the marzipan into thirds. Drizzle each third with a few drops of food dye and knead in the dye. Roll out each piece of marzipan between 2 sheets of baking paper to approx. 2 mm thick, cut into triangles. Decorate the sides of the cake with the marzipan triangles.
