Anniversary cake

Birthday Cake: A Festive Delight

Total Time: 3 hours (including cooling time)
Servings: 12

Birthdays are special moments when we celebrate life, family, and friends, and a birthday cake is the perfect symbol of joy and festivity. This birthday cake recipe is a delicious creation, a blend of fluffy layers, smooth creams, and enticing flavors that will surely impress everyone. It's time to put on our aprons and enjoy every step of making this cake, dedicated to all those who love to cook!

Ingredients

*Layer:*
- 3 eggs
- 100 g sugar
- 120 g flour
- 3 tablespoons Nesquick (or cocoa powder)
- 1 teaspoon rum essence
- a pinch of salt

*Roll Cake Layer:*
- 4 eggs
- 150 g sugar
- 150 g flour
- 3 tablespoons Nesquick (or cocoa powder)

*Roll Cake Cream:*
- 10 g gelatin
- juice from 3 lemons
- 125 g sugar
- 250 g liquid cream

*Dark Chocolate Cream:*
- 200 g dark chocolate
- 350 ml cream

*White Chocolate Cream:*
- 150 g white chocolate
- 300 ml cream
- 5 g gelatin

*Alcoholic Cream:*
- 100 ml Angeli cherry
- 50 g chocolate
- 150 ml cream
- 5 g gelatin

*Syrup:*
- 50 ml water
- 50 g sugar
- 2 tablespoons brandy

Step-by-Step Preparation

1. Preparing the Layer
Start by preheating the oven to 180°C. In a large bowl, crack the 3 eggs and beat them with a pinch of salt until they double in volume. Gradually add the sugar and continue to mix until you achieve a creamy and frothy mixture.

- Helpful Tip: Make sure the eggs are at room temperature. This will help achieve a fluffier texture.

In another bowl, mix the flour with the cocoa powder (Nesquick) and gently fold them into the egg mixture using a spatula. Pour the batter into two 24 cm round baking pans lined with parchment paper. Bake for 10 minutes, then let the layers cool on a wire rack.

- Variation: You can add a teaspoon of baking powder for an even fluffier layer.

2. Preparing the Roll Cake Layer
Using the same method, beat the 4 eggs with the sugar, then add the flour and Nesquick. Pour the batter into a square baking pan lined with parchment paper and bake for 10 minutes. After baking, turn the layer onto a towel sprinkled with sugar and roll it up, using the towel for assistance.

3. Preparing the Roll Cake Cream
Soak the gelatin in a few tablespoons of cold water. Mix the grated lemon zest with the lemon juice and sugar, then add the soaked gelatin and heat, stirring until dissolved (without boiling). Let it cool, then mix the lemon juice with the whipped cream and combine.

4. Filling the Roll Cake
Unroll the cake from the towel, spread the lemon cream evenly over the surface, and roll it up again. Refrigerate the roll for a few hours to set.

5. Preparing the Dark Chocolate Cream
Melt the dark chocolate together with the cream. Again, let it cool. Whip the remaining cream, then mix it with the cooled chocolate until smooth.

6. Preparing the White Chocolate Cream
Soak the gelatin in cold water. Melt the white chocolate with the cream, add the soaked gelatin, and mix until smooth. Whip the remaining cream and gently fold it into the cooled chocolate.

7. Preparing the Alcoholic Cream
Soak the gelatin, melt the chocolate with part of the cream, add the gelatin, let it cool, and then mix it with the whipped cream and Angeli cherry.

8. Preparing the Syrup
Caramelize the sugar, then extinguish it with water. Let it cool and add the brandy.

9. Assembling the Cake
In a round cake pan, place a soaked layer, arrange the slices of roll cake around the edges, then pour in the dark chocolate cream and level it. Using a spoon, place the alcoholic cream in a flower shape, and around it add the white chocolate cream. Cover with the other soaked layer and refrigerate overnight.

10. Finishing the Cake
The next day, turn the cake onto a serving platter and decorate with whipped cream and chocolate shavings.

Serving Suggestions
This cake pairs perfectly with a glass of sparkling wine or fresh lemonade. You can also add some seasonal fresh fruits for a vibrant decoration and a touch of freshness.

Nutritional Values (per serving)
Calories: Approximately 350 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 40 g

Frequently Asked Questions
1. Can I substitute dark chocolate with milk chocolate?
Answer: Absolutely! Milk chocolate will add a sweeter note, but the recipe will still retain its charm.

2. How can I make the cake less sweet?
Answer: You can reduce the amount of sugar in the creams and layers or opt for dark chocolate with a higher cocoa percentage.

3. How long can the cake be stored?
Answer: The cake keeps well in the refrigerator for 3-4 days, covered.

4. Is it possible to make the cake without alcohol?
Answer: Certainly! You can omit the alcoholic cream and replace it with another chocolate cream or a fruit cream.

This birthday cake recipe is not just a simple dessert, but a true cooking experience. Every step is a moment of joy and creativity, and the result will bring smiles to the faces of your loved ones. So, I wish you happy cooking and a birthday filled with love and good cheer!

Base: We mix the eggs with a pinch of salt until they double in volume. Then we add the sugar and mix until it becomes creamy. We combine the flour with cocoa powder and incorporate it into the egg mixture. We divide the batter and bake two bases in a 24 cm pan lined with baking paper. Bake at a moderate temperature for 10 minutes. We remove the base from the pan and let it cool on a rack. We do the same with the next base. Roll: We proceed the same way as for the base. We pour the batter into a square pan lined with baking paper and bake at a moderate temperature for 10 minutes. After it is baked, we turn the base onto a kitchen towel sprinkled with sugar. We roll it using the towel. Cream for the roll: We hydrate the gelatin in a few tablespoons of cold water. We grate the zest of a lemon. We mix the grated zest with 150 ml of lemon juice and sugar. We add the hydrated gelatin and heat until it dissolves. Do not let it boil. We let it cool. We mix the cold lemon juice with whipped cream and homogenize. We unwrap the base from the towel and spread the cream over the entire surface. We roll it up and refrigerate for a few hours. Chocolate cream: We break the chocolate into pieces and melt it together with 200 ml of cream. When it reaches boiling point, we remove it from the heat and mix until it homogenizes. We let it cool. We whip the remaining cream well and mix it with the cold chocolate. We gently mix until it homogenizes. White chocolate cream: We hydrate the gelatin in a few tablespoons of cold water. We break the chocolate and heat it together with 200 ml of liquid cream. We remove it from the heat and mix until it homogenizes. When it reaches a bearable temperature for the finger, we add the hydrated gelatin and mix until it melts, then we let it cool. We whip the remaining cream well and add the cold chocolate. We gently mix until it homogenizes. Alcoholic cream: We hydrate the gelatin in a few tablespoons of cold water. We break the chocolate and heat it together with half of the cream. We remove it from the heat and when it reaches a bearable temperature for the finger, we add the hydrated gelatin. We mix until it melts. We let it cool. We mix the whipped cream with the cold chocolate and finally add Angeli cherry. For the syrup: The sugar is caramelized and then extinguished with water. We mix until the caramel melts. When it has cooled, we add the cognac. Assembly. In the round pan, we place a soaked base and along the edge of the pan, we arrange slices of roll of appropriate thickness. We put the bitter chocolate cream and level it. With an ice cream scooper (or with a presentation ring), we put the alcoholic cream in the shape of a flower. Around this cream, we carefully place the white chocolate cream. We cover with the other soaked base and refrigerate overnight. The next day, we turn the cake onto a platter and decorate with whipped cream and chocolate shavings. Source: Thank you, Miha!

 Ingredients: Base: 3 eggs, 100 g sugar, 120 g flour, 3 tablespoons Nesquick, rum essence. Roll cake base: 4 eggs, 150 g sugar, 150 g flour, 3 tablespoons Nesquick. Roll cream: 10 g gelatin, 3 lemons, 125 g sugar, 250 g liquid cream. Dark chocolate cream: 200 g dark chocolate, 350 ml cream. White chocolate cream: 150 g white chocolate, 300 ml cream, 5 g gelatin. Alcoholic cream: 100 ml Angeli cherry, 50 g chocolate, 150 ml cream, 5 g gelatin. Syrup: 50 ml water, 50 g sugar, 2 tablespoons brandy.

 Tags:  chocolate whipped cream lemon