August 06, 2009

happy birthday cake

the summer is still here and the fruity season continous! let's take advantage of that and prepare something delicious.
the cake in the picture is a birthday present for laura (who loves cakes and sweets), made of sponge cake, confectioner's custard, chocolate topping and plenty of raspberries and blackberries.
maybe it's not the easiest cake in the world but it's certainly worth of some effort!

you will need:

- for the sponge cake:
6 eggs
100g of sugar
100g of pastry flour
juice from 1 medium size lemon
grated lemon rind

pre-heat the oven to 150°C. separate the whites and yolks of the eggs. beat the yolks adding the sugar gradually. add the lemon juice and rind. at the end add the flour and mix together very gently. bake in an ungreased pan in a very moderate oven. bake until the cake is puffed and becomes light-brown (about 40 minutes). don't ever open the oven while baking, otherwise the cake may not "grow" in a correct way. leave aside when ready and let it chill completely.

- for the confectioner's custard:
3 yolks
100g of sugar
2 table spoons of flour
250 ml of milk

boil the milk. separately mix the yolks with sugar until the mixture is soft and much lighter than at the beginning. add the flour very gently and dilute with some milk (about 1/3 of all the boiled milk). add the mixture to the rest of the milk and boil for about 1 minute mixing all the time.

- for the fruity taste:
50g of fresh raspberries
50g of fresh blackberries
(you can also use strawberries or blueberries, as well as other soft summer fruits)

cut the sponge cake in two identical parts horizontally. cut the fruits in small pieces (leave some for garnish) and mix with the custard (that must be still quite hot, otherwise it will become too thick). spread the fruity custard on one of the two parts of the sponge cake and close it with the second part.

- for the chocolate topping:
100g dark chocolate
30g of butter
3 table spoons of icing sugar

melt the chocolate with butter (in water bath or on a very gentle fire) and mix with sugar. spread on the cake when and garnish with the fruits. leave in the frige for at least 3 hours before serving, in order to make the sponge cake become softer.

the sumer birthday cake is ready and happy birthday laura!!

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