Seven magical birthday cakes
What is the highlight of any anniversary? Undoubtedly, the dessert with which the celebration ends and that allows to put a finishing touch to the party. That is why today we are going to review the seven magical birthday cakes, so that you can choose the best sweet.
Although preparing a birthday takes work, it is worth organizing and investing a little time to prepare a homemade cake, its flavor is always better and with a little care we can achieve a colorful presentation. Your family and friends will surely recognize your effort.
We started with an elegant tart of buttercream, raspberries and mascarpone. Although it may not seem like it when you see the result, it is very simple with the right nozzle, to shape the roses that decorate this cake. Try it and you will tell us.
Ingredients: 5 M eggs, 50 g of butter, 160 g of sugar, 160 g of loose flour, 1 pinch of butter to grease the mold, 200 g of egg whites, 300 g of sugar, 250 g of butter at room temperature, a few drops of pink food coloring, 250 g of raspberries, 90 g of icing sugar, 500 g of mascarpone.
Preparation: We will start by preparing the Genoese sponge cake. To do this, we preheat the oven to 180 degrees and grease a 20-centimeter diameter mold. Then we beat the eggs at room temperature together with the sugar until they triple in volume. Add the flour, butter and mix gently. Fill the mold and bake for about half an hour. To make the buttercream, we mix the whites with the sugar and the drops of pink food coloring, and heat it up to 65 degrees. We put this mixture in the bowl of a mixer and beat the meringue until stiff, then we add the butter in pieces until it forms a light and smooth cream. We reserve in a piping bag with a curly nozzle. For the filling, beat the mascarpone with the icing sugar until creamy, add the raspberries and reserve to fill the inside of the cake. For assembly, we will cut the cake into three parts. We distribute the filling cream with fruit in each layer. We spread the meringue and butter cream over the surface of the cake and make rosettes with the Wilton brand pastry bag and 1M nozzle.
Doesn't this delicious cookie and chocolate cake remind you of your childhood? There are recipes that cannot be missed and this is one of them. I assure you that you will succeed with your guests, be they adults or children.
Ingredients: 1 and a half packets of rectangular cookies, 100ml of milk, 15ml of Amaretto liqueur (1 tablespoon), 1 jar of 500g of cocoa and hazelnut cream, 200g of fondant chocolate, 100g of liquid cream, 40g of icing sugar ( optional), 20g butter, chocolate noodles and M & M's for garnish.
Preparation: We start by preparing the mold in which we are going to prepare our cake. We grease it with butter and line it with parchment paper. We let part of the paper stick out from the sides, so we can unmold the cake more easily. Lightly heat the cocoa and hazelnut cream to make it easier to handle. We put the pot in the microwave and give it two or three 30-second heat strokes, at low medium power. We stir between each heat stroke. We are looking for a creamy but not liquid consistency, so we must be careful not to overdo it. We mix the milk and the Amaretto liqueur in a deep dish. We take a cookie and dip it in the mixture, without soaking it. We do the same with another cookie and so on until the base is covered. If the cookies are not the same width as the mold, we cut them to cover the entire surface well, using a serrated knife. We cover the first layer of cookies with a layer of cocoa and hazelnut cream and spread it well over the entire surface. We cover this layer with another layer of cookies, previously dipping them in the milk and Amaretto liquor mixture. As we have done in the first step and for the first layer. We make alternate layers of cookies and of cocoa and hazelnut cream. As many as we can, until we run out of cream and finishing with a layer of cookies. We cover the mold with parchment paper (or wrapped in plastic wrap) and put it in the fridge, where we let it rest for an hour. After this time, we unmold the cake. If we let it warm for a few minutes at room temperature, the task will be easier. We pull the excess of the parchment paper and remove the cake from the mold. We place it, upside down, on an oven rack. And the rack, on a clean tray. We are going to bathe the cake in chocolate, the tray will collect the excess that drips and we can use it for something else. We prepare the bath, melting the chocolate, the cream and the icing sugar (if used) in a container in a water bath. We can also do it in the microwave, on low power, being careful not to burn. Once the chocolate has melted, beat until homogenized and add the butter. We beat again and pour the bath over the cake. We distribute it on the surface and the sides, so that it is well covered. We decorate the cake to taste. Personally, I like the retro air that the colored noodles sprinkled on the surface provide. But I also complement it with a few M & M's to give it a more powerful pop of color.
Central European sweets are all delicious, like this kardinalschnitten or cardinal slices, made up of delicious layers of meringue and sponge cake filled with cream. Isn't your mouth watering?
Ingredients: 4 egg whites, 6 tablespoons of sugar, 1/2 teaspoon of cream of tartar, ¾ cup of ground sugar, 4 yolks, 4 whole eggs, 100 g of sugar, 140 g of pastry flour, 10 g of cornstarch, 500 ml of whipped cream with two tablespoons of sugar and 3 teaspoons of soluble coffee.
Preparation: We start by spreading butter on a baking tray. We cut three strips of baking paper the length of the tray and put them on the tray slightly apart, making sure that they are well glued to the plate so that they do not rise. Later, we assemble a very firm meringue. In a bowl we put the 4 egg whites, the 6 tablespoons of sugar and the cream of tartar tip and beat a little by hand to make sure that there is no sugar or cream around the edges, then beat with the rods at medium speed and when they have already taken consistency, we go up to high speed and beat for about three minutes, they have to be well mounted. When they are very firm we add the sifted icing sugar. First half and then the rest, making enveloping movements from top to bottom with a spatula, until everything is well integrated. We put the meringue in the pastry bag with a large smooth nozzle and, on each strip of paper, we make three strips of meringue. We must bear in mind that if we move the sleeve very fast the strips come out thinner, if we go slower they are thicker. You have to catch the middle ground and try to make some strips as even as possible. We reserve the tray with the meringue, like this while it hardens, and preheat the oven to 150º. Next, we assemble the Genoese dough. In the same bowl without cleaning (if we have leftover meringue we can also leave it), add the eight egg yolks and the sugar. We proceed as before, first beating a little by hand to mix the sugar and then in the mixer at medium speed and to finish at high speed. It has to be a very whipped pale cream. Add the sifted flour with the cornstarch and mix with enveloping movements ensuring that the mixture does not lose air. Incorporate the whipped egg whites to the point of snow and also mix with enveloping movements. We put in a sleeve with the same nozzle and fill the spaces between the meringue with it. We put the tray in the oven preheated to 150º for 40 minutes. To ensure that air does not condense inside the oven and the dough remains very dry, we can use a wooden spoon so that the oven door is semi-open, as a stop. We remove the tray from the oven and reserve. Meanwhile, we whip the cream with the sugar and the coffee extract, I did it with the Thermomix but you can use any robot you have, or some electric rods. Finally, we assemble the cake. We choose the layer that has been the best to put it last. We remove the baking paper and place a first layer of sponge cake and meringue on the serving tray, cover it with half of the filling, we continue with the next layer of sponge cake and meringue, the other half of the filling and the last layer of dough, squeezing lightly to set layers. With a spatula we spread the excess filling of the sides. We put in the fridge until serving time, at least an hour. Just before cutting it, we sprinkle it with ground sugar.
We went from Germany to Vitoria, with this San Prudencio cake you will discover a delicious dessert typical of our gastronomy that is very appropriate as a birthday cake.
Ingredients: 4 eggs, 120 g of sugar, 1 teaspoon of vanilla sugar, 120 g of pastry flour, 1 pinch of salt, 1 sachet of yeast, 500 g of cream with 35% fat, 60 g of sugar, 100 g of chopped fondant chocolate, 500 g of cream with 35% fat, 60 g of sugar, 100 g of Marc de Cava liquor or pomace cream and 2 tablespoons of pure cocoa powder.
Preparation: We start by making the truffle cream. Put the cream and sugar in the glass and program 6 min / 90ºC / speed 2. Add the chocolate and mix 30 sec / speed 3, until the chocolate is melted. We put it in a bowl, let it cool and reserve it in the refrigerator. We continue preparing the Genoese sponge cake.In the clean glass, put the butterfly on the blades and put the eggs, the sugar, the vanilla sugar and set 6 min / 40ºC / speed 4, and then set 6 min / speed 4 (no temperature). We open the lid and add the flour, yeast and salt around the butterfly. We close and program 4 sec / speed 3. We remove the butterfly and, with the spatula, we finish wrapping the mixture carefully. Pour the dough into a greased mold and bake for 20-25 minutes in a preheated oven at 180ºC. We wash the glass and the butterfly. We place the butterfly on the blades, pour the very cold cream, the sugar and set speed 3 without programming time, until the cream is mounted. You have to watch it by the mouth while it is mounted, so that it does not cut. We pour into a bowl and reserve in the fridge. Without washing the glass and with the butterfly on the blades, pour in the reserved truffle cream (it must be very cold) and set speed 3 without programming time, until the truffle is mounted. You have to watch it by the mouth while it is mounted, so that it does not cut. We pour it into a bowl and reserve it in the fridge. Cut the cake in half into two discs. We line a pastry ring large enough with transparent film and place it on the tray where we are going to serve the cake. We introduce the bottom disc of the cake into the ring, moisten it with a little liquor, pour the whipped cream on top and smooth with a spatula. We place the other disk on top and water with the liquor. We pour the truffle cream on top. Smooth with the spatula and sprinkle with the pure cocoa powder. We reserve in the fridge overnight, to make it firm. We remove the ring from the mold and serve.
If chocolates are your weakness, then you cannot miss this chocolate cake. The only thing you should take into account is to prepare it well in advance, so that it takes on body and does not fall apart when you cut it into portions. It will captivate you.
Ingredients: 150 g of Maria cookies, 80 g of butter at room temperature, 100 g of hazelnuts, 500 ml of milk, 200 ml of whipping cream with 35% fat, 60 g sugar, 100 g of Nutella, 2 sachets of curd, 50 g of Nutella, 8 or 10 Ferrero Rocher chocolates and 100 g of chopped hazelnuts.
Preparation: We start by crushing the cookies with a food processor or putting them in a bag and crushing them with a rolling pin. We mix them with the butter until obtaining a uniform dough and line the bottom of a rack mold with it, pressing with the back of a spoon to make it firm. We keep the mold in the fridge, so that the dough hardens and we prepare the filling. We crush the hazelnuts with the help of a food processor, but without being too pulverized. We put the milk, the cream, the sugar and the nutella in a saucepan over the fire until they boil, stirring so that they do not stick. We remove it from the heat and add the two curd envelopes, stir so that it is integrated and we put it back on the fire, always stirring, until it boils again. Outside of the fire add half of the crushed hazelnuts (100 g) and mix. Pour the filling into the mold that we have reserved, let it cool and store it in the fridge for a minimum of 3 hours, better if it stays overnight, so that it is well set. We unmold the cake carefully and place it on the tray where we are going to serve it. We cover the surface and the sides with Nutella, which we will have previously heated a little in the microwave to make it easier to spread. We cover the edges with the rest of the hazelnuts that we had reserved and we arrange the chocolates to finish the decoration. Store in the refrigerator until ready to serve.
If you like fruit cakes, a delicious option to celebrate a birthday is this beautiful pineapple, cream and cream cake. If the pastry bag is not your thing, try spreading the cream on the cake and forming peaks with the help of a spoon.
Ingredients: 3 eggs separated the whites from the yolks, 2 measures of sugar yogurt, 3 measures of flour yogurt, 1 natural yogurt or 1 measure of milk yogurt, 1 sachet of yeast, 1/2 measure of oil yogurt sunflower, 1/2 liter of milk, 1 lemon peel, 1 cinnamon stick, 100 grams of sugar, 3 egg yolks, 5 level tablespoons of Cornstarch, 1 large jar of pineapple in its juice, 1/2 liter of cream to mount (35% fat), 2 envelopes of stabilizer for cream and 2 or 3 tablespoons of sugar.
Preparation: We start by making the cake, beating the sugar with the egg yolks until the mixture is white and fluffy. Add the milk or yogurt and mix again. Then, we pass the flour and the yeast through the sieve, and we add them little by little to the mixture, the same as the oil. Finally, we add the whites to the point of snow and stir with a spatula making enveloping movements. To prepare the pastry cream, the night before we boil the milk with the cinnamon and the lemon peel, letting it infuse until the next day, so that it takes in the aroma of the cinnamon and lemon. Next, strain the milk and undo the cornstarch in a bit of it, add the egg yolks and sugar, placing the mixture over the fire and gradually adding the rest of the milk until it boils, always stirring with a spoon, to thicken. To assemble the cake, we cut the top of the cake to level it well, and also to make it soak better. The part that we cut can be reserved for another recipe. We place the sponge cake on the tray where we are going to serve it, soak it with a little of the pineapple juice and then distribute the drained and crushed pineapple on top. On the pineapple we will put the cream, which has to be completely cold. And on it the whipped cream with the stabilizer and the sugar, using the pastry bag for a more special presentation. We will keep the cake in the fridge until serving time.
And continuing with fruit tarts, this French variety of strawberry charlota is ideal for birthdays at this time of year, when this fruit is in full swing. Surrounding it with a nice bow will be a very appropriate presentation.
Ingredients: 6 gelatin sheets, 250 g of strawberries, 200 g of sugar, the juice of 1 lemon, 1 natural or strawberry yogurt, 400 g of whipping cream, sponge cakes for the base and sides.
Preparation: We mount the cream with a whisk and reserve cold. We put the gelatin sheets to hydrate in cold water for 10 minutes. We crush the strawberries, the lemon juice and the sugar together and put it in a saucepan to heat over low heat and stirring constantly so that it does not boil for 10 minutes. After this time we add the well drained gelatin sheets and mix everything with the blender. Let it cold down. While we line the base of a removable mold with sponge cakes. When the strawberry preparation is ready, add the natural or strawberry yogurt and mix. We only have to combine the strawberry preparation with the previously whipped cream. We will do it with the help of a spatula and making enveloping movements. Add to the mixture, the yogurt and the whipped cream. Mix well and pour over the chosen base. You will see that the cakes float, nothing happens, everything is fine. Let the mixture set for at least 3 hours cold. Unmold and turn it on the plate where we are going to present it. We cut the sponge cakes in half and put them around the cake. The top part is decorated with laminated strawberries.