Birthday Cake

Birthday Cake
Preparation40 min.
Cooking50 min.
Тotal90 min.
Servings12-14 pieces
"Would it not be great if, instead of candles to mark the years, we simply added more cakes?"


  • for the layers
  • eggs - 3 - 4
  • fat - 3/4 cup soft butter + 1/4 cup oil
  • tea - 1 cup, black, bergamot flavored
  • coffee - 1/2 cup cappuccino (milk + coffee)
  • sugar - 2 cups
  • flour - about 2 cups
  • cocoa - 1/2 cup
  • baking soda - 1 1/4 teaspoons
  • baking powder - 1 teaspoon
  • salt - 1 pinch
  • vanilla - 2 powders
  • for the white cream
  • confectionery cream - 1 2/5 cups (350 ml) liquid
  • cream - 1 packet of instant cream for cakes
  • butter - 1/2 cup (120 g)
  • for the chocolate cream
  • dark chocolate - 7 oz (200 g)
  • confectionery cream - 2/3 cup (150 g), liquid
  • butter - 2 tablespoons
  • cocoa - 2 tablespoons
  • for decoration
  • fruits - 1 1/5 cups (300 g) raspberries, 6 strawberries, 2 - 3 nectarines, 2 - 3 greengages and others by choice
  • gelatin - 1 package
  • juice - 4/5 cup (200 ml) of raspberry compote

How to cook

Beat all the ingredients for the layer well with a mixer, adding them one by one. Divide the finished mixture into 2 equal parts.

Bake each one in a cake form, covered with baking paper, for 20-25 minutes at 356°F (180 °C). Be careful not to burn them. Let the baked cake layers cool completely and carefully cut each one into 2, to give you a total of 4 cake layers. You can even them out by cutting off any bulging parts. Mash these cuttings into crumbs for decorating the cake.

For the white cream, whip the instant cake cream according to package directions until thickened well. Separately, beat the confectionery cream into hard snow and in a third dish, beat the butter (at room temperature) into a fluffy cream.

All of the ingredients need to be the same temperature, so that the cream homogenizes well. Gently mix the butter with the cream and put this white cream in the fridge.

For the chocolate cream, crush the dark chocolate. Heat the cream and butter In a container on the stove and pour the chocolate in it. Take it away from the heat and after 30-40 seconds, stir until everything is well mixed. Finally, mix in the cocoa and stir until the chocolate cream cools slightly. Put it in the fridge and stir it every 2-3 minutes. It needs to harden a little but still be in a liquid state.

Wash and dry all the fruits and soak the gelatin in the juice from the raspberry compote, for it to swell. Cut the plums and greengages into crescents for the decoration.

Place the first cake layer in a suitable platter and sprinkle it with a little raspberry juice. I used a spray bottle because it's so much easier that way. Brush it thoroughly with cream, then place another cake layer, spray, put white cream and distribute the raspberries on top. Continue in this fashion until out of ingredients. Smear the entire cake with cream and smooth out the sides well. Set aside a little cream for spraying on the decoration.

On top, pour the cooled chocolate cream in the middle of the cake, it should be runny. Make the fruit decorations as shown in the picture, and finish the middle off with halved strawberries.

Along the edges, spray out rosettes using an icing piping syringe or pastry bag. Place a raspberry carefully in each rosette. Melt the gelatin in a water bath and put it in the fridge for a while. If you apply it right away, the heat can ruin the decoration.

Once the gelatin cools, but is still liquid, carefully distribute it along the fruits. using a spoon or brush. On the sides, make several decorations from the crushed crumbs of the layers. Put this birthday cake in the fridge for at least 12 hours before cutting it into slices.


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