Girly Birthday cake
Ingredients
For spongecake
- 9 eggs
- 250 g sugar
- 240 g all-purpose flour
- 1 teaspoon baking powder
- seeds from vanilla stick or one teaspoon vanilla extract
- some salt
- 1 teaspoon unsalted cow butter or extra virgin olive oil
- parchment paper for the baking pans (or small amount of butter and flour – if they aren’t non-stick)
For syrup
- 200 g sugar
- 120 g water
- some lemon drops
For filling
- 100 g cream cheese
- 100 g thick whipped heavy cream or sugar-free vegan whipped cream
- 100 g almonds, whole with their peel
For frosting
- 500 g thick heavy cream (35% fat)
- 60 g powdered sugar
- some red food coloring paste drops
A layer cake (like american cakes), with filling and much pink whipped cream!
Gluten-free for our little princesses!
You should try it. The result will excite all.
Decorate it as your little pretty girls like.
Of course with another food coloring paste you can decorate accordingly a cake for your little boys!!!
Good luck.
Method
The most time-consuming part in this recipe is spongecakes making.
We’ll make three so you are going to need three baking pans.
I used baking pans with diameter
To start with, eggs should be in room temperature for at least 1 hour.
Seperate the eggyolks from egg whites.
Whip egg whites up into a stiff meringue.
In a different bowl, add the eggyolks, sugar and stir.
When eggyolk mixture becomes white, add the salt, vanilla and gradually the flour with baking powder.
Stir slowly with the meringue. We want the meringue to be fluffy.
Split the mixture in three baking pans.
Bake at preheat oven each pan for 20 minutes (160C-170C degrees Fan).
Allow them to cool completely and remove the spongecakes from the pans.
Ideally, we could have made the spongecakes from the day before.
Bake the almonds (for 10 minutes) and coarsely chop them.
For the syrup:
In a saucepan, heat the water and sugar until it boils once.
Leave in low temperature for 2-3 minutes.
Remove from heat and add few lemon drops.
For the filling:
Stir well the cream cheese and whipped cream.
Start to assemble the cake:
Split the syrup in three parts (three glasses).
Place the first layer (spongecake) and sprinkle with the 1/3 of syrup.
Spread half of the filling.
Sprinkle with half almonds.
Place the second layer and sprinkle with syrup.
Spread the rest of the filling and almonds.
Place the third layer and sprinkle with syrup.
Refrigerate for about half an hour.
Beat the heavy cream and powdered sugar into whipped cream.
Spread even the whipped cream in the cake’s surface.
Add the food coloring drops into the rest whipped cream.
Decorate our cake using a pastry bag.
Happy birthday!!!
Nutritional information per 100 g
Energy / calories: 298.7 kcal
Proteins: 4.97 g
Carbohydrates: 36.5 g
Fat: 15.34 g
