Birthday cake (raspberries & cream)
Looking for a good birthday cake that’s light, summery and full of flavor, this deliciousness is a real treat for any occasion, but honestly the perfect choice for a birthday celebration. Made with a light sponge layer and filled with raspberry jam and homemade custard cream, this cake is a true delight, both for the eyes, and the tooth!
Sponge cake recipe
Servings: 14-15 persons
Time: 3 hours, + 5 hours chilling time
Storage: 3 days in the fridge
Ingredients:
7 eggs
180 all purpose flour
150 g sugar
50 ml vegetable oil
1 tbsp vanilla extract
Instructions:
1. Whisk upp eggs and sugar on high speed for around 8-10 minutes till foamy.
2. Add in the oil and vanilla and whisk for another 1/2 minute just till incooporated.
3. Fold in half of the dry ingrediens, and repeat again with the other half. Be carefull not to overmix - the reason we start with the half first, is so that the flour don’t fall to the bottom of the bowl.
4. Pour the batter into 2 x 22 cm cakeforms and bake at 185 °C fan for 35-40 min. (a toothpick should come out with wet crumbs, when done)
Buttercream
Ingredients:
400 butter - room temperature
300 g icing sugar
1 tbsp Vanilla essence
1. Whisk up all the ingredients on medium to high speed for 12 min. until fluffy.
Vanilla Custard
Ingredients:
500 ml milk
3 eggs + 1 eggyolk
1 tbsp vanilla paste or a whole vanilla bean
40 g cornstarch
140 g sugar
Instructions:
1. Combine milk, eggs, sugar and vanilla in a saucepan and bring to a simmer on medium heat. Remember to whisk non stop!
2. Add some of the mixture to another bowl and add the cornstarch.
3. Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickned. Let it cool down before using!
Assembling the cake
(+ 1 jar of your fave raspberry marmelade)
1. Cut the cakes in half so you have 4 cake layers.
2. Add a tiny bit of buttercream to the cakeplate, add the first cake layer, create a circle around the edge with custard and soak the layer with the marmelade using a spoon, before adding the marmelade follwowed by 1/3 of the custard filling.
3. Repeat 2x times before coating the whole cake with the remaining buttercream and decorate!
4. Let it sit in the fridge overnight before serving. This is a must!