Anniversary cake 2 years of recipes
Birthday cake with strawberry jam and chantilly cream
Welcome to the world of sweet delights! Today we celebrate a special anniversary: two years of delicious recipes, filled with stories and beautiful moments. On a Monday, when time seems to fly, I decided to surprise you with a birthday cake that will bring a smile to the faces of your loved ones. This cake with chantilly cream and strawberry jam is perfect for any occasion, but especially to celebrate the beautiful moments spent together.
Preparation time: 1 hour
Baking time: 30-35 minutes
Total time: 1 hour and 35 minutes
Number of servings: 10 servings
Ingredients
For the sponge:
- 5 large eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 2 tablespoons of oil (choose a neutral oil, like sunflower oil)
- A pinch of salt
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
For the chantilly cream:
- 3 large eggs
- 300 ml of milk
- Zest of one orange (or lemon, according to preference)
- 1 packet of vanilla sugar
- 2-3 tablespoons of cornstarch (or wheat flour)
- 30 g of butter
- 100 g of liquid cream
- 300 g of fresh strawberries
- 5 tablespoons of strawberry jam
- 200 ml of liquid cream for decoration
Steps to follow
1. Preparing the sponge: Start by separating the eggs, placing the egg whites in one bowl and the yolks in another. It is essential to work with eggs at room temperature to achieve better foam. Add a pinch of salt over the egg whites and start mixing them with an electric mixer on high speed until they become firm and glossy foam, about 5-7 minutes.
2. In another bowl, mix the yolks with the sugar and oil for about 10 minutes, until the mixture becomes frothy and lightens in color. Add the vanilla essence for extra flavor.
3. Sift the flour and baking powder over the yolk mixture and gently fold in with a spatula. It is important to do this with delicate up-and-down movements to retain the air in the mixture.
4. Fold the beaten egg whites into the yolk mixture, also with light movements, until the mixture becomes homogeneous. This technique will make the sponge fluffy and delicious!
5. Prepare a round cake pan with a diameter of 20 cm, lining it with parchment paper. Pour the mixture into the pan and place it in the preheated oven at 180 degrees Celsius. Bake for 30-35 minutes, but do not open the oven door in the first 15 minutes! Check the baking with a toothpick; if it comes out clean, the sponge is ready. Let it cool completely in the pan.
6. Preparing the chantilly cream: In a saucepan, heat the milk together with the orange zest (or lemon). This will add a special flavor to the cream. In a bowl, beat the eggs with the vanilla sugar and cornstarch. When the milk is warm, take a little of it and pour it into the egg mixture, stirring vigorously. This will help temper the eggs, preventing them from curdling.
7. Pour the egg mixture into the saucepan with milk and place it over low heat. Stir constantly until the cream begins to thicken. Once it reaches the desired consistency, remove it from the heat, add the butter, and mix well. Remove the orange zest and let the cream cool in a bowl covered with plastic wrap to prevent a crust from forming.
8. Once the cream has cooled completely, whip the liquid cream until it becomes firm, then gently fold it into the cooled pastry cream. This will give a fluffy and airy texture.
9. Preparing the strawberries: Wash the strawberries well, remove the leaves, and cut them in half or thin slices, according to preference.
10. Assembling the cake: Cut the sponge into three equal parts. Place the first part on a platter, spread a generous layer of strawberry jam, and place the strawberry slices around the edges. Add a layer of cream in the center, then place the second sponge layer and repeat the process. Finish with the last sponge layer and cover the cake with the remaining cream.
11. Decoration: Whip the liquid cream for decoration and cover the cake with it. You can add whole or sliced strawberries on top for an elegant look. Let the cake chill in the refrigerator for a few hours, so the flavors meld and the cake sets.
12. Serving: Cut the cake into generous slices and enjoy it with a cup of tea or coffee. This birthday cake will bring smiles and joy to all who taste it!
My tip: Use fresh, quality strawberries for a perfect taste. You can also replace the strawberry jam with jam from other fruits, such as peaches or plums, to give a different note to the cake.
Nutritional benefits: The cake contains eggs, which provide quality protein, as well as vitamins A and D. Strawberries are rich in vitamin C and antioxidants, contributing to a strong immune system.
Frequently asked questions:
1. Can I use other fruits instead of strawberries?
Absolutely! Berries, peaches, or kiwi are excellent alternatives.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the sponge and jam, or opt for a sugar-free jam.
3. Can I prepare the cake a day in advance?
Absolutely! The cake keeps very well in the refrigerator, and the taste gets even better as it rests.
This birthday cake is not just a recipe, but an opportunity to celebrate beautiful moments with loved ones. Happy anniversary together!
Ingredients: Base: 5 eggs, 8 tablespoons of sugar, 8 tablespoons of flour, 2 tablespoons of oil, a pinch of salt, 1 baking powder, 1 vanilla essence. Chantilly cream: 3 eggs, 300 ml of milk, orange zest, 1 packet of vanilla sugar, 2-3 tablespoons of cornstarch or wheat flour, 30 g of butter, 100 g of liquid cream, 300 g of strawberries, 5 tablespoons of strawberry jam, 200 ml of liquid cream.
