Birthday cake

Birthday cake

Total: 2 hr 30 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 232 kcal
, Fat: 11 g
, Carbohydrate: 27 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Raspberry mixture

350 g frozen raspberries
2 tbsp sugar
1 tbsp water

Sponge mixture

150 g sugar
4 fresh egg yolks
3 tbsp water, hot
4 fresh egg whites
¼ tsp salt
3 tbsp sugar
½ tsp vanilla paste
150 g white flour or baking flour
½ tsp baking powder

Cream

4 dl full cream
1 tbsp icing sugar
¼ tsp vanilla paste
3 tbsp hundreds & thousands

To decorate

80 g modelling marzipan
1 tube red food colouring
1 tube yellow food colouring
1 tube blue food colouring
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper

How it's done

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Raspberry mixture

Bring the raspberries, sugar and water to the boil in a pan. Cover and simmer for approx. 10 mins., crush with a fork, then leave to cool.

Sponge mixture

In a bowl, beat the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar and vanilla, continue to beat until the egg whites turn glossy. Mix the flour and baking powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely. Cut the sponge crosswise into thirds, allow half of the raspberry mixture to soak into the cut surfaces.

Cream

Whip the cream, icing sugar and vanilla paste until stiff. Mix one third of the whipped cream with the remainder of the raspberries, spread on top of two of the cut layers of cake, place the third cake layer on top. Spread the remainder of the whipped cream all around the cake. Sprinkle with hundreds & thousands, chill the cake for approx. 1 hr.

To decorate

Divide the marzipan into thirds. Drizzle each third with a few drops of food dye and knead in the dye. Roll out each piece of marzipan between 2 sheets of baking paper to approx. 2 mm thick, cut into triangles. Decorate the sides of the cake with the marzipan triangles.

Good to know
Tip: Use fresh raspberries instead of frozen ones.

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