When others celebrate Halloween we celebrate another year since we have been together. Last year we celebrated the tin wedding :)), this year we have already advanced in degree we are steelmakers. :)) And as this event could only be celebrated with a lot of chocolate … I made this cake, chocolatey until the last crumb. For this birthday cake I made a combination of several recipes , the cream being the one from Laura Sava's birthday cake . How else? :))
- For the countertop we need:
- 6 eggs
- 150 g sugar
- 3 tablespoons mineral water
- 1 sachet of caramel pudding
- 20 g cocoa
- 100 g flour
- 1 teaspoon baking powder
- For the cream we need:
- 200 g white chocolate
- 200 g butter
- 6 tablespoons whipped cream
- 50 ml brandy
- For the glaze we need:
- 150 g sugar
- 50 g cocoa
- 100 ml liquid cream
- 100 ml water
- 1 teaspoon jelly
- For the syrup we need:
- 100 g sugar
- 100 ml water
How to prepare Birthday Cake:
Separate the egg whites from the yolks and beat hard with a pinch of salt. Add the sugar and continue beating until the egg whites become hard and shiny, like meringue. The yolks are mixed with mineral water and poured over the beaten egg whites. Then comes cocoa and pudding powder, which can be replaced with starch, if you don't like it. At the end, add the flour mixed with baking powder, lightly with movements from top to bottom.
Melt the chocolate together with the whipped cream. Set aside and add the brandy. Let it cool.
We rub the soft butter, at room temperature, the foam, after which we will incorporate melted and cooled chocolate in it. Refrigerate for a few minutes.
We mix the cocoa with sugar, then we "dissolve" it with liquid cream and water. Put the pot on the fire and cook for about 10 minutes, until it thickens a little. Strain into any lumps and leave to cool. When it has reached a bearable temperature on the finger, add hydrated gelatin in 2 tablespoons of cold water and mix.
We caramelize the sugar and then "quench" it with 100 ml of cold water. Leave to cool until completely dissolved.
We cut the top into 2 parts that we syrup. Spread the cream on one of the countertops and even out.
When the icing has reached the consistency of a sour cream, pour it over the cake and put it in the fridge until it hardens completely.
Decorate according to preference.
I was in a time crisis so I just "stamped" some hearts on top.
For the same reason, due to the lack of time, I don't have any pictures from the preparation time, but I assure you that it is a birthday cake that is as easy to make as possible.
Even if the butter cream hardens quite hard and initially I wasn't too happy with how it came out, if you leave the cake a little at room temperature and if it reaches the next day :)) it's really good.
Maybe the slice will convince you :))
RECIPE IN PICTURES