Birthday Cake
Who said birthday cake said.
But a passionate pastry like me, it means big & beautiful cake!
So I took advantage of this special day to make me a girly and fruity cake, nicely colored.
As a bonus, we get a nice surprise for cutting, since it is a checkerboard layer cake.
This pretty cake layer thus consists of 3 floors of lemon cake and raspberry, covered with vanilla cream.
- Checkerboard cake (Ø 22.5 cm)
- Preheat oven to 180 °.
- In a bowl , relax with a fork 8 whole eggs .
- Blanch the eggs with 450g caster sugar , the best is to do it with a robot . The mixture should increase in volume .
- Then mix 500g soft butter , mix , then add 5cs whole milk . Stir well to mix.
- Gradually add 500g flour and 1 pinch of salt.
- Finish by adding 2cs oil . Do not mix too .
- Divide the dough into two equal parts in two containers.
- Add the first container the juice of 3 lemons and a hint of yellow food coloring.
- Add a few drops to the second container of raspberry extract and a touch of pink food coloring.
- Go to Step 3 filling molds respecting alternating colors with tab provided. In my own experience , fill each mold about half of it, no more, in order to make 3 molds.
- Put together (if you have a large oven !) Or successively three molds for 30 minutes.
- Cool on a wire rack before unmolding .
- vanilla frosting
- In the bowl of your mixer, beat cream 20cl thick or semi- thick whipped cream.
- Add 110g icing sugar and 1 tsp vanilla extract liquid .
- Add 300g plain Philadelphia cream cheese and 300g mascarpone.
- Whisk maximum speed for a few moments , icing consistency must visibly .
- Mounting the checkerboard cake
- Place a card holder 22cm on your cake plate ( to be used for the service). Secure with a little icing .
- Ideally , take a turntable to turn your flat cake , icing will be easier to achieve.
- Take the first cake, attach it to the cardboard backing with a dollop of frosting.
- Cover the cake first with a layer of vanilla frosting and place the 2nd cake. Same, then the third layer of frosting cake.
- Place a layer of frosting on top of the last cake and spread on the cake layer with a spatula to cover completely . Warning , this layer must be very thin , you can see the 3 cakes through.
This layer is called " crumb coat " it is indispensable because it avoids having cake crumbs in its final icing !
- Place in refrigerator 30 minutes.
- Finally Achieve the desired decoration, covering the first layer cake with a thick layer of frosting on top and sides with a spatula.
To be like me , use a Wilton 1M socket to create the decoration on the base and top of the cake (I just added the pink dye my frosting before completing my pastry bag ) .
Surprisingly guaranteed cutting !
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