Birthday cake with two creams

Birthday cake with two creams: a delicious recipe for unforgettable moments

Preparing a birthday cake is an art, and this cake with two creams will surely shine on the festive table. With a fluffy base, two decadent creams, and an attractive decoration, this dessert will make you the star of the party. The recipe is simple, but the result is impressive. Let's get started!

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

Ingredients for the base:
- 7 eggs
- 180 g sugar
- 80 g flour
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 3 tablespoons of cocoa

Ingredients for cream 1:
- 250 g whipped cream
- 150 ml milk
- 1 packet of Creme Ole

Ingredients for cream 2 (caramel):
- 10 tablespoons of sugar
- 200 ml milk
- 250 ml whipped cream
- 3 eggs
- 1 tablespoon of cornstarch
- 10 g gelatin

Ingredients for decoration:
- sugar paste
- milk powder paste

Step by step for a perfect cake

1. Preparing the base:
Start by preheating the oven to 180 °C. Prepare a cake pan (about 24 cm) lined with baking paper. Carefully separate the egg whites from the yolks. Beat the egg whites until foamy with a mixer, gradually adding the sugar (180 g), until you obtain a firm and shiny foam. This step is essential for a fluffy base.

2. In another bowl, whisk the yolks with the vanilla sugar and 1 tablespoon of water until they become a light-colored cream. Gradually add the flour mixed with baking powder and cocoa, gently folding with a spatula. Finally, incorporate the beaten egg whites with circular motions to maintain the air in the mixture.

3. Pour the mixture into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the base to cool completely.

2. Preparing cream 1:
In a bowl, whip the cream until firm. In another container, mix the milk with the packet of Creme Ole. Combine the two mixtures, gently mixing to obtain a fine and airy cream.

3. Preparing cream 2 (caramel):
In a saucepan, caramelize the 10 tablespoons of sugar until golden. Carefully add the milk and stir until completely dissolved. In another bowl, beat the eggs with the cornstarch and gradually add the caramelized sugar mixture. Place over low heat and stir continuously until thickened. Allow to cool, then fold in the whipped cream and previously hydrated gelatin.

4. Assembling the cake:
Cut the base into two equal parts. Place one half of the base on a platter and spread cream 1 evenly. Place the other half of the base on top and cover the cake with the caramel cream. Refrigerate for at least 2 hours to set.

5. Decorating the cake:
Decorate the cake with sugar paste or milk powder paste, according to your preferences. You can add edible flowers or other decorations to give it a festive look.

Suggestions and variations:
- You can add fresh fruits, such as strawberries or raspberries, between layers of cream for an interesting taste and texture.
- Replace the caramel cream with chocolate cream for a more decadent version.
- For a more aromatic cake, you can add rum or almond essence to the base mixture.

This birthday cake with two creams will impress both with its appearance and its refined taste. Whether it is for a special occasion or simply to celebrate an ordinary day, this dessert is the perfect choice. Enjoy every slice and cherish the moments with your loved ones!

 Ingredients: Base: 7 eggs, 80 g flour, 1 packet vanilla sugar, 1 packet baking powder, 180 g sugar, 3 tablespoons cocoa. Cream 1: 250 g whipped cream, 150 g milk, 1 packet crème ole. Cream 2 caramel: 10 tablespoons sugar, 200 ml milk, 250 ml whipped cream, 3 eggs, 1 tablespoon cornstarch, 10 g gelatin. Decoration: sugar paste, milk powder.