Cake May 3

Cake May 3: A Delight for Celebrating Anniversaries

When it comes to anniversaries, there is no better way to celebrate than with a cake that brings the family together and evokes pleasant memories. The May 3 cake, which I made for my parents' 35th wedding anniversary, is a perfect combination of flavors and textures, featuring a walnut base, a fine buttercream, and a decoration of marzipan flowers. This recipe is not only delicious but also a true work of art that will impress any guest.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

*For the base:*
- 5 large eggs
- 5 tablespoons of sugar
- 2 tablespoons of flour
- 7 tablespoons of finely chopped walnuts (not ground)
- A pinch of baking powder
- A pinch of salt

*For the cream:*
- 1 package of butter (200 g) at 82% fat, at room temperature
- 3 tablespoons of sugar
- 2 tablespoons of dark cocoa
- 1 tablespoon of bourbon vanilla sugar
- 1 teaspoon of instant coffee

*For the syrup:*
- 500 ml water
- 4-5 tablespoons of sugar
- Rum essence to taste
- Orange peel (optional, kept in sugar in a jar)

*For the marzipan flowers:*
- 1 package of marzipan (at room temperature)
- Food coloring

*For decoration:*
- 200 ml liquid cream
- A few fresh strawberries

Preparation

1. Preparing the base

The first step in making the cake is to prepare the base. Start by separating the egg whites from the yolks. Use a mixer to beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

Once you have a good foam, add the yolks one by one, mixing gently with a spatula. Now, the requirements become more interesting: add the baking powder, flour, and finely chopped walnuts. Mix with a wooden spoon or spatula, being careful not to lose the air in the mixture.

Pour the mixture into a round baking pan lined with parchment paper and bake the base in a preheated oven at 180°C for 30 minutes. Once the base is baked, let it cool completely on a wire rack.

2. Preparing the syrup

To add moisture and flavor to the layers, prepare the syrup. Boil the water with the sugar until it reaches the boiling point, then remove from heat and add the rum essence. Let the syrup cool completely before use.

3. Creating marzipan flowers

While the base and syrup cool, it’s the perfect time to work on the marzipan flowers. Take a package of marzipan and cut it into small pieces. Add 1-2 drops of food coloring and knead well. If it becomes sticky, wash your hands with cold water to facilitate shaping.

No special tools? No problem! Use a knife, a stainless steel mold, and a plastic bag to create flowers. Form a ball of marzipan, press it onto a plastic board covered with a bag to flatten it evenly. Using a stainless steel mold, cut out the petals and add a small piece of marzipan in the center. This way, you can create colorful flowers to decorate the cake.

4. Assembling the cake

Once the base has cooled, cut it into two equal parts. Soak each half with the previously prepared syrup. Now, let’s work on the buttercream! Beat the butter with the sugar until you get a fluffy cream, then add the cocoa, vanilla sugar, and coffee. Mix well until smooth.

Place the first half of the base on a platter, add a generous layer of buttercream, and if desired, a few slices of strawberries for an extra touch of freshness. Cover with the second half of the base and frost the entire cake with whipped cream.

5. Decorating the cake

Use the marzipan flowers and fresh strawberries to decorate the cake. Let it chill in the refrigerator for a few hours so the flavors meld together.

Practical tips

- Choosing nuts: Use fresh, high-quality nuts for a more intense flavor.
- Syrup: If you prefer a more exotic taste, you can also add a splash of vanilla essence to the syrup.
- Whipped cream: Make sure the cream is well chilled before whipping to achieve an airy texture.
- Marzipan-free option: If you’re not a fan of marzipan, you can decorate the cake with whipped cream flowers or other fruits.

Nutritional benefits

This cake is not only tasty but also provides essential nutrients. Nuts are rich in healthy fats, proteins, and antioxidants, while butter is high in vitamins A and D. Strawberries add a boost of vitamin C and fiber.

Frequently asked questions

1. Can I use ground nuts instead of finely chopped nuts?
- While it’s possible, finely chopped nuts provide a more interesting texture and a more intense flavor.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the cream and syrup.

3. How long can the cake last in the refrigerator?
- The cake can be stored in the refrigerator for 3-4 days, but it’s best enjoyed fresh.

4. What drinks pair well with this cake?
- An espresso coffee or a glass of champagne pairs perfectly with this elegant cake.

This May 3 Cake is not just a dessert but a true experience, filled with love and memories. I wish you to prepare it with care and enjoy every moment spent in the kitchen, as well as the joy of your loved ones who will savor it! Enjoy your meal!

 Ingredients: For the base we need: 5 eggs; 5 tablespoons of sugar; 2 tablespoons of flour; 7 tablespoons of finely chopped walnuts (not ground); a pinch of baking powder; a pinch of salt. For the cream we need: 1 package of 82% fat butter (200 g); 3 tablespoons of sugar; 2 tablespoons of unsweetened cocoa; 1 tablespoon of bourbon vanilla sugar; 1 teaspoon of coffee. For the syrup we need: 500 ml of water; rum essence to taste; 4-5 tablespoons of sugar; Orange peel (kept in sugar in a jar). For the marzipan flowers we need: 1 package of marzipan (at room temperature); food coloring. For decoration we need: a few strawberries; 200 ml of liquid cream; marzipan flowers.