Birthday cake
For my 52nd birthday, I decided to bake my own birthday cake. I do have to say, it was quite a success!
For the cake itself, I used the same genoise as for a Victoria Sandwich, with crème patissiere, whipped cream and raspeberries. You could use different berries/fruits, but I prefer to use raspeberries as the tartness balances with the sweetness of the cake.
Ingredients for the sponge (genoise):
200g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
Method
Heat oven to 190°C fan. Grease and flour a round cake tin of 20cm
Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract intoa bowl and beat well to a creamy consistency.
Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
Pour mix in the cake tin, place into the oven and bake for about 30 mins until risen and golden brown.
When ready, remove from the oven and allow to cool for 5 mins in the tin. Let cool completely before cutting the cake into two halves
Ingredients for the crème patissiére:
3 large egg yolks
65g granulated sugar
15g all-purpose flour
15g cornstarch
300 ml whole milk
1/2 vanilla bean , split and seeded, or 1 teaspoon pure vanilla extract
Method:
In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled.
Putting the cake together:
Place one of the cakes halves on a beautiful cake platter
layer the creme patissiere on the sponge
Place a layer of rasperberries on top the crème patissière
On top of the crème patissière and of the raspeberries, place a layer of whipped cream
Place the other half of the sponge on top
Whip full fat cream and cover the cake with it
Decorate as you wish
I decided to decorate the cake with some macaroons and with meringues. However, only decorate the cake with them at the last minute as they will get soggy because of the cream.
