For my birthday in June, I received gifts I wanted since a long time ago: a lot of kitchen aids for cakes! So, I have decided to cook my own birthday cake and I was really happy about it. It was my first layer cake ever and I made it with one of my favorite fruits: strawberries… Here is the recipe for those of you who would like to make one. Be advise, it is quite long to prepare and it a cake for 6 to 8 people!
Ingredients for the Molly cake:
- 3 eggs
- 150 g all purpose flour
- 130 g sugar
- 25 cl single cream (fleurette)
- 11 g baking powder
- 2 teaspoons vanilla extract
- 1 pinch of salt
Ingredients for the whipped cream:
- 100 g mascarpone
- 25 g sugar
- 20 cl single cream (fleurette)
Ingredients for the icing:
- 1 sheet gelatin
- 35 g sugar
- 35 g white chocolate
- 35 g agave syrup
- 15 ml water
- 17.5 g sweetened condensed milk
- 1 pinch of red food coloring
Ingredients for the assembly:
- 250 g strawberries
- 4 tablespoons flaked almonds
- 1 mint leave top
Recipe for the Molly cake:
Preheat the oven at 160°. In a big mixing bowl, beat the eggs with sugar using an electric whisk until whitening. Add the vanilla, flour, baking soda and salt and mix with a whisk. In another mixing bowl, beat the single cream with an electric whisk dunring 10 minutes. Pour it gently into the cake using a rubber spatula. Cover a 16 cm cake pan with greaseproof paper and pour the cake inside. Bake for 1h15. When it is cooked, turn off the oven and let the cake 10 minutes inside before removing. Wait until the cake is cooked and cooled down to do the next steps (whipped cream and icing).
Recipe for the whipped cream:
In a big mixing bowl, beat the cold single cream with an electric whisk until harden (5 minutes). Add the mascarpone and mix again 2 minutes. Add the sugar and mix 30 seconds. Place it in the fridge.
Recipe for the icing:
Beware, wait until the first step of the cake assembly is done befoer doing this part! You will prepare the icing when your cake is built with the whipped cream and in the fridge. Soak the sheet gelatine in cold water. Using a knife, cut the white chocolate in small pieces and place it in a mixing bowl. Place a sauce pan on the burner with the water, sugar and agave syrup until boiling. Then, pour it on the chocolate and mix with a whisk. Add the dried sheet gelatine with food coloring and mix.
Wash and cut the strawberries in 4 parts (keep 7 of them for the top of the cake that you will also cut in 4 parts). Using a bread knife, cut the cake in 3 parts to create 3 cakes (they have to be the same height). Place a disposable cake circle on a rotating cake plate and place the fist cake on it (if you don’t have this, just place the first cake on a plate). Using a small offset spatula, spread some whipped cream on top and add half of the strawberries. Cover with the second cake and do the same: spread the whipped cream and add the remained strawberries. Cover with the third cake and also spread some whipped cream on top. Pour the remained whipped cream in a pastry bag and cover the cake sides with some whipped cream in several times. Then, use an offset spatula that you will place flat against the cake and slowly turn the stand to cover the cake. Do it several times until all the cake is covered with the same amount of wipped cream. Place the cake in the fridge for 15 minutes. During this time, prepare the icing.
When the 15 minutes are over, remove the cake from the fridge and using a spoon, slowly pour some icing on top and then on the borders. Then, place it back into the fridge for 15 more minutes. Pour the flaked almonds in a fry pan and cook them a few minutes until grilled. When the 15 minutes are over, remove the cake from the fridge and decorate with the remained whipped cream on top and strawberries. Add the mint in the end with flaked almonds.