Birthday Cake
The first time I tried to make this cake for my sister's birthday, I messed up the meringue. The eggs were from the fridge, not at room temperature, and my mixer was just spinning in vain. Frustrated, I started over. Since then, I've learned that it's worth taking your time with the small steps. Let me share the version I've arrived at after a few attempts and many layers of cake that didn’t rise. Now, when I crave a cake with serious cream and a fluffy base, this is how I make it. It’s not rocket science, but there are some steps you really shouldn’t skip.
Quick info
So here’s the deal: for a cake that serves about 16 generous slices, it takes around 2 hours, including the mess at the end (that’s just me, I cook chaotically). The baking takes about 35 minutes. It’s a bit of work, not a quick dessert, but you don’t need any extraordinary talent. Difficulty: medium, maybe even easy if you have a mixer and patience.
Ingredients and why each matters
Cake:
- 10 large eggs (you need volume, and they really should be fresh)
- 250 g sugar (whips and stabilizes the egg whites, but don’t overdo it – too much makes the cake too sticky)
- 5 tablespoons water (makes the batter fluffier, I don’t know the exact chemistry, but without it, the cake is quite dense)
- 2.5 tablespoons oil (softens the structure; without it, the cake is rigid)
- 320 g flour (gives the cake structure)
- 30 g cocoa powder (for flavor and color; not too much, or it will turn bitter)
Syrup:
- 75 ml water
- 160 g sugar (just enough to dissolve, not to make a thick syrup)
Vanilla and chocolate cream:
- 1 liter milk (best at 3.5% fat; don’t skimp here)
- 5 egg yolks (for flavor and creaminess; you can really taste them)
- 100 g cornstarch (you can use 200 g flour, but cornstarch makes the cream finer)
- 300 g sugar (you can use less if you don’t want it too sweet)
- Vanilla extract (preferably real extract, not artificial)
- 200 g couverture chocolate (melted, added at the end to preserve the cream’s texture)
- A splash of cognac or other alcohol (optional, adds a bit of aroma, not necessary)
- 600 ml natural whipped cream (from heavy cream, not from a packet)
For assembly and decoration:
- Pitted sour cherries (fresh or from a jar, well-drained, about 200 g)
- Chocolate for shaving (for edges and decoration)
- Plastic wrap and parchment paper for assembly
These are the basics. If you want something extra – fruits, more whipped cream, or a thin layer of jam, you can try, but be aware that there isn’t always room for improvisation, especially when you want it to look good when sliced.
How I prepare it (my steps, with notes):
1. Prepare the cake
Carefully separate the eggs. Place the egg whites in the mixer bowl, clean, with no trace of yolk (otherwise, they won’t whip properly). Start beating them on high speed, and as they start to gain volume, gradually add the sugar. Continue beating until you have stiff peaks – they shouldn’t fall off the whisk.
Remove the bowl from the mixer. In another bowl, mix the yolks with the oil and water, whisking them just enough to combine, then pour this mixture over the meringue. I don’t beat it with the mixer; instead, I fold it in with a spatula, lifting the mixture from the bottom to the top to avoid losing air.
Mix the flour with the cocoa, sift the mixture directly over the bowl, and add it all at once to the rest. Then, gently fold everything together with the spatula, being careful not to deflate the batter. Many make the mistake of overmixing here, but you just need to ensure there’s no flour visible; you don’t need it to be perfectly homogeneous.
Line a 28 cm pan with parchment paper, pour in the batter, and level it gently, trying to pull it up along the edges for nice growth.
Preheat the oven to 180°C (top and bottom heat, no fan for me works best). Place the cake in the oven for about 35 minutes. At the end, I test it by gently pressing my finger in the center: if it springs back to its original shape, it’s done. If it leaves an indentation, I leave it in a bit longer. No toothpicks; for this cake, the finger test works better.
Remove the cake, flip it onto a cooling rack, and let it cool completely before cutting, or it will crumble.
2. Make the syrup
Combine the water and sugar in a small saucepan over heat. When the sugar has completely dissolved, turn off the heat. Don’t boil it for too long; I don’t want caramel. Let it cool. It shouldn’t be thick.
3. Vanilla + chocolate cream
I heat the milk in a saucepan over low heat. It shouldn’t boil hard, just get well heated. When I see steam rising, I take a cup of it and turn off the heat.
In a bowl, I mix the yolks with the cornstarch (or flour, if you don’t have cornstarch – I use cornstarch because it doesn’t clump easily), then slowly pour in the warm milk while continuously whisking. It needs to combine well. I return the rest of the milk to low heat, pour the yolk mixture over it, and keep whisking continuously. Here, you don’t leave the stove, or it will stick to the bottom, and goodbye cream.
When it thickens like pudding, I turn off the heat. I test it on a knife blade: if it doesn’t run at all when it cools, it’s just right. If it’s too thin, I cook it a bit longer.
After removing it from the heat, I add the vanilla extract. When it has cooled slightly (not completely, but not hot), I add the melted couverture chocolate and cognac, if I want, and mix well. I cover the cream directly with plastic wrap to prevent a skin from forming and refrigerate it.
4. Whip the cream
I whip the cream (600 ml) with the mixer, cold, in a clean bowl. When it’s firm, it shouldn’t be over-whipped – otherwise, it will curdle and won’t be pleasant. Just enough to hold peaks.
5. Cut the cake
The cooled cake is cut into 3 equal layers. I use a long serrated knife and prefer not to force it – if it breaks, it’s due to impatience. Each layer is quite thick, so the cake ends up tall.
6. Assembly
On a serving platter, I place parchment paper underneath (to make it easy to remove), then a metal cake ring or the ring from the pan I baked the cake in. On the inner edge of the ring, I place a strip of stiff plastic (like acetate or even rigid cling film) so the cake comes out looking “neater.”
I place the first layer of cake, “sprinkle” it with syrup using a brush or spoon (don’t drown it, or it will fall apart). I add the first layer of vanilla cream mixed with chocolate and cognac – about a third of the cream.
I place the second layer of cake, again sprinkle with syrup. Next comes a layer of whipped cream, over which I sprinkle well-drained sour cherries. I add another thin layer of whipped cream over the cherries, just enough to cover them so they don’t escape when cutting.
The third layer of cake goes on top, with syrup again, and the remaining whipped cream on top. I level it with a cake spatula (or the back of a knife if I don’t have anything else).
I put the cake in the freezer overnight with the ring on if I want to cut it neatly and have it hold up well for decorating. If not, at least 6 hours in the fridge.
7. Decorating and portioning
I remove the cake from the ring, peel off the plastic from the edges. I coat the edges with a thin layer of whipped cream and immediately shave chocolate over it with a peeler (the kind for potatoes). This chocolate works only while the cake is cold. I make small dollops of whipped cream (like rosettes) on top, placing a cherry on each, and sprinkle chocolate curls over them.
I portion it directly while it’s cold: first halves, then quarters, then cut each quarter in two, and so on, to get about 16 somewhat equal slices.
Why I make this cake often
It’s not hard to make, but it looks festive – it’s just the kind of cake that brings people together, especially if you have a birthday, an event, or a craving for “pastry shop” cake, but without margarine. I love that I can control how sweet it is, that it doesn’t have any powders or weird stuff, and being made with whipped cream and vanilla cream, it’s not cloying. It pairs well with almost any tart fruit – I use sour cherries, but raspberries or blueberries work well too. Honestly, no one has ever turned down a slice, not even those who claim they don’t eat sweets.
Tips, variations, and serving ideas
Useful tips:
- Don’t skip cooling the cake. If you rush and cut it while it’s warm, it will crumble badly.
- Preheat the oven well from the start; don’t put the cake in a cold oven.
- Don’t whip the cream too much; if you over-whip it, it will curdle. Better slightly soft than too stiff.
- For the cream, don’t leave the stove; it sticks instantly, and you won’t save anything.
- If you have chocolate to shave, use a potato peeler, don’t try using a small grater – the chocolate will melt on your fingers.
Ingredient substitutions:
- If you don’t have cornstarch, you can use flour (but the cream is finer with cornstarch).
- I don’t recommend whipped cream from a packet or plant-based whipped cream; they don’t taste the same and don’t hold up as well.
- For the syrup, you can add a bit of rum or cherry essence instead of plain water.
- For a gluten-free cake: try a gluten-free flour mix; I’ve tested it with Schär, and it turned out edible (not quite like the one with regular flour, but it works).
Variations:
- You can add a thin layer of tart jam between the layers if you want something more “moist.”
- The fruits can change with the seasons: cherries, raspberries, blueberries, or even finely chopped apricots.
- For a completely white version, without cocoa in the cake and without chocolate in the cream, it makes a very good vanilla cake.
Serving ideas:
- It goes well with plain coffee or a chilled white dessert wine.
- You can make small portions for platters at parties, cutting them into cubes instead of slices.
- Served alongside a shot of sour cherry liqueur, it’s a delight at the end of a hearty meal.
Frequently asked questions
Can I make the cake base a day in advance?
Yes, it’s actually recommended. Wrap it well in plastic or a clean towel at room temperature so it doesn’t dry out. If you refrigerate it, it becomes a bit rubbery and won’t be as fluffy.
Can I use sour cherries from a jar or only fresh ones?
Both options are fine. If they’re from a jar, drain them well, even on a paper towel; otherwise, they leave too much liquid and make the cream soggy.
How do I cut the cake to make it even?
I place the cake on a rotating base (a cutting board if you don’t have a special platter) and use a long serrated knife. I start cutting at the edge, gently rotating the platter, not pressing too hard, just “scraping” the cake until I go all around. Then I go deeper. If you want it to be perfectly straight, you can use a piece of string wrapped around the middle.
Why does my cream curdle?
If there’s too much flour and you don’t mix enough, or if you leave it on the heat too long after it thickens, the cream can “curdle.” Also, if you add the chocolate while it’s too hot, the same thing can happen. I find it works best when I let the cream cool slightly before adding the melted chocolate and whisking it in.
Can I freeze the cake?
Yes, you can keep it in the freezer, with the ring, then take it out and let it thaw slowly in the fridge. Ideally, no more than a month, as the whipped cream won’t have the same texture afterward. Don’t refreeze it if you’ve already taken it out to room temperature.
Nutritional values (approximate)
It’s not a light dessert, but you wouldn’t eat half a cake by yourself. In a 120 g slice, there are about 320-350 kcal, around 20 g fat, 35-40 g carbohydrates, and 7-8 g protein. The cake and whipped cream provide volume, while the vanilla cream with eggs and cornstarch adds a bit of protein. It’s substantial, but it doesn’t compare in weight to butter cakes or very dense pastries. Yes, it has sugar, but at least you know how much you’re putting in, and it’s not full of preservatives. If you want to cut calories, you can reduce the sugar in the cream and syrup or skip a layer of whipped cream altogether.
How to store and reheat
Best kept in the fridge, covered with a lid or plastic wrap, so it doesn’t absorb odors. It lasts 3-4 days without issues. Don’t leave it at room temperature except when serving, as it will soften and may ferment, especially in summer. For freezing, individual slices wrapped in plastic – this way, you can thaw only what you need.
It’s not reheated in the microwave or oven (it doesn’t make sense for a cream and whipped cream cake). If you want, you can leave a slice at room temperature for 20 minutes before serving – it’s softer and more flavorful.
This is how I make this cake when I want to impress my family or have a good dessert for two days in a row. If you have patience with the cream and don’t give up after the first failed layer, you’ll surely arrive at your preferred version.
Ingredients: Base: 10 eggs 250 g of sugar 5 tablespoons of water 2.5 tablespoons of oil 320 g of flour 30 g of cocoa Syrup: 75 ml of water and 160 g of sugar just enough to cover it and be liquid. Vanilla cream: 1 liter of milk 5 egg yolks 100 g of starch or 200 g of flour 300 g of sugar Vanilla essence * 200 g of melted chocolate coating to be added over the vanilla cream after it cools. 600 ml of whipped cream
