Bake4Well: Birthday Cake

Showing posts with label Birthday Cake. Show all posts

Monday, December 30, 2019

Birthday Cake Monday, December 30, 2019

Lemon Sponge Cake and Tangerine Cream

Almond paste is the perfect trick to decorate the simplest cakes and transform them into real work of art, very easily. Thanks to our explanations, make a lemon sponge cake and mandarin cream in the colors of summer. A true delight!

For 6 persons
Preparation: 45 min
Cooking: 40 min

Ingredients

For the dough:

6 eggs
200 g fluid flour
200 g sugar
30 g butter + 15 g
1 lemon

For garnish and decor:

300 g almond paste
15 cl milk
60 g soft butter
2 egg yolks
10 g sugar
25 g flour
1 sachet of vanilla sugar
15 cl of mandarin syrup (Monin)
yellow dye

Production

Step 1

Prepare the cake: In a bowl, beat the eggs with the sugar. Place it in a simmering water bath and whisk until the preparation thickens a little. Remove from the heat and continue whisking for 5 min. Add the butter, then the flour and the grated lemon zest.

Step 2

Pour the dough into a buttered baking pan (ø 22 cm) and bake for 30 min in the oven, preheated on the 6 (180 ° C). Unmold and let cool.

Step 3

Make the cream: beat the egg yolk with the sugars. Gradually stir in the flour then gradually dilute with the hot milk. Transfer to the pan and thicken for 5 minutes without stirring. Add 30 g of butter and let cool. Whisk in the remaining butter.

Step 4

Cut the cake in 2. Brush the inside with 12 cl of syrup. Garnish with the cream. Color the almond paste, roll it out and cut out a disc. Place it on top of the cake, brushed with the rest of the syrup. Decorate small marbles made in the falls.

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Wednesday, December 18, 2019

Birthday Cake Wednesday, December 18, 2019

Chocolate Covered Cookie Cake

Ingredients

20 rectangular or square cookies
200 ml milk
250 g custard
200 g whipped cream
100 g liquid cream
200 g dark chocolate fondant
50 g colored chocolate balls

ELABORATION

Step 1

Line a rectangular mold with transparent film so that it protrudes from the sides. Mix the custard with the whipped cream, stirring gently, and reserve the cream obtained in the fridge.

Step 2

Chop the chocolate and spot it in a bowl. Heat the cream until it boils, pour it over the chocolate and stir to integrate.

Step 3

Soak a part of the cookies in the milk and cover with them the base of the mold. Spread a layer of custard cream on top and cover with more cookies. Repeat the operation until finished with a layer of cookies. Spread the surface with chocolate ganache, distribute balls on top and let stand in the fridge for 6-8 hours. Carefully unmold and cover the sides with the remaining ganache.

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Monday, December 16, 2019

Birthday Cake Monday, December 16, 2019

Birthday Chocolate Cake

INGREDIENTS

500 gr dark chocolate
350 gr butter
345 gr sugar
300 gr flour 00
250 gr white chocolate
3 gr jelly in sheets
18 eggs
3 drops lemon juice
2 tablespoons maraschino
200 milliliters fresh cream
q.s. cigar waffles

Preparation

Preparing a spectacular birthday cake in the shape of confectionery is not so difficult! We show you here how to create it with your hands in a really simple way. Everything, in fact, revolves around an elementary secret: the only real difficult task is having to cut the desserts in half. Prepare a cake for each floor and you will be halfway through the work.

1) Break 12 eggs and separate the yolks from the whites. Melt 300 g of chopped dark chocolate in a bain-marie, add 300 g of butter, add it and then add the mix to the beaten egg yolks. Beat the egg whites with 300 g of granulated sugar and a pinch of salt and add them to the chocolate mixture. Finally, add the 300 g of sieved 00 flour.

2) Grease 2 molds of 26 and 18 cm and a high edge with butter. Transfer 1/3 of the mixture to the smaller pan and 2/3 of the mixture to the larger pan, level it with a spoon and bake at 180 ° C for 35-40 minutes. Remove the 2 chocolate cakes from the oven, let them cool for 10 minutes, then turn them on a wire rack and let them cool completely. Arrange them both on a serving dish lined with food film and cut the rounded part on the surface with a serrated knife to obtain flat surfaces. If you wish, you can also flavor them with a maraschino or coffee syrup.

3) Make the white chocolate mousse. Shell 2 eggs, separating the yolks from the whites. Whip the first in a bowl with 3 tablespoons of granulated sugar if it is very fine until they are frothy. Soak 3 g of gelatin in sheets in cold water for 10 minutes, drain it and squeeze it. Heat 2 tablespoons of Maraschino liqueur in a saucepan, add the gelatine and let it dissolve. Chop 250 g of white chocolate and let it melt in a bain-marie. Pour the liqueur gelatine over the melted chocolate, let it cool, then mix the cream of egg yolks. Whisk the 2 egg whites with 3 drops of lemon juice and incorporate them into the mixture, stirring from bottom to top. Then add 200 ml of fresh whipped cream. Pour the white chocolate mousse on the larger cake, smooth the surface and put it in the freezer for at least 2 hours to solidify.

4) Prepare the dark chocolate mousse. Cut 200 g of dark chocolate into small pieces and melt in a bain-marie. Add 40 g of soft butter into small pieces and let it melt, stirring. Break 4 eggs and separate the yolks from the whites, keeping the yolks in the half-shells. Add them, one at a time, to the chocolate cream, stirring; finally, incorporate the whipped egg whites. Pour the dark chocolate mousse onto the smaller cake and level the surface. Also, put this second cake in the freezer for at least 2 hours until it has hardened.

5) Turn out the large chocolate cake, removing the film and place the small chocolate cake on top. Decorated all around first the small, then the basic one, with cigarette wafer biscuits, standing upright, side by side. If the biscuits tended to fall, fix them with a drop of melted chocolate. Complete the dessert by decorating the top with the ball-shaped chocolates removed from their wraps. Put the cake in planes in the refrigerator for about twenty minutes, before placing the birthday candles in the center and bring it to the table.

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