Hello Kitty - Berry Cream Cake

Berry Cream Cake – A Delicious Choice for Any Special Occasion

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Servings: 12

The history of the berry cream cake is one filled with flavor and creativity. It has quickly become a favorite among both kids and adults, thanks to its delightful combination of textures and fruity flavors. With a light and fluffy sponge, a rich cream, and an attractive decoration, this cake is sure to bring smiles to your guests' faces.

Ingredients:

Sponge:
- 8 large eggs
- 4 tablespoons water
- a pinch of salt
- 4 tablespoons oil
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 packet baking powder

Syrup:
- Syrup from the berries (can be canned or homemade)

Cream:
- 400 ml milk
- 6 tablespoons sugar
- vanilla extract
- 4 tablespoons cornstarch
- 400 ml whipped cream
- 450 g berries (fresh or frozen)

Buttercream:
- 200 g butter (at room temperature)
- 150 g powdered sugar
- vanilla extract

Fondant:
- 60 ml water
- 5 g gelatin
- 50 g palm oil
- 2 tablespoons honey
- 50 g cornstarch
- 600-650 g powdered sugar (or as needed for desired consistency)

Royal Icing:
- 1 egg white
- lemon extract
- 250 g powdered sugar

Step by step:

1. Preparing the sponge:
- Preheat the oven to 180°C (moderate heat).
- In a large bowl, beat the egg whites with water and a pinch of salt using a mixer until stiff peaks form.
- Gradually add the sugar, continuing to mix until the mixture becomes glossy and resembles meringue.
- In another bowl, beat the egg yolks with the oil, then fold them into the egg white mixture.
- Sift the flour with the baking powder and gradually add it to the mixture, gently folding with a spatula to avoid losing air from the egg whites.
- Pour the mixture into a 36x23 cm baking pan lined with parchment paper, and bake for 40-45 minutes or until a tester inserted in the center comes out clean.
- Once baked, remove the sponge from the oven and let it cool on a wire rack.

2. Preparing the syrup:
- If using canned berries, drain the syrup and save it to soak the sponge. If using fresh berries, you can make a simple syrup by boiling sugar and water together until the sugar dissolves.

3. Preparing the cream:
- Heat 300 ml of milk with sugar and vanilla extract.
- In a small bowl, dissolve the cornstarch in the remaining 100 ml of milk.
- When the milk begins to boil, add the cornstarch mixture and stir continuously until the cream thickens. Let the cream cool.
- Whip the cream until it forms stiff peaks and fold it into the cooled cream. Add the berries and gently mix to distribute them evenly.

4. Preparing the buttercream:
- Beat the softened butter with powdered sugar and vanilla extract until you achieve a creamy and fluffy mixture.

5. Preparing the fondant:
- Soak the gelatin in water for 10 minutes, then dissolve it in a double boiler.
- In a bowl, mix the dissolved gelatin with honey and palm oil. Gradually add cornstarch and powdered sugar, kneading until you obtain a smooth and elastic mass. This will be used to cover the cake.

6. Preparing the royal icing:
- In a clean bowl, beat the egg white with lemon extract and powdered sugar, gradually adding the sugar until the mixture becomes firm and glossy.

7. Assembling the cake:
- Cut the sponge into a Hello Kitty shape by making two cuts lengthwise to create two equal parts.
- Soak the first sponge layer with the berry syrup, add half of the cream, then place the other sponge layer on top, followed by the remaining cream.
- Cover the cake with the buttercream, which will help hold the fondant in place. Use a spatula to achieve a smooth finish.
- Roll out the fondant and cover the cake, ensuring that no air bubbles form.
- Use the royal icing to decorate the cake, creating details like eyes, nose, and mouth on Hello Kitty's face.

Helpful tips:
- To achieve a fluffy sponge, make sure the eggs are at room temperature before beating them.
- You can use any type of berries you prefer, and combinations can vary depending on the season.
- Another idea is to flavor the cream with a little lemon or orange juice for a fresher taste.
- If you want to impress, you can use food coloring to decorate the fondant.

Frequently asked questions:
1. Can I use other types of flour besides white flour?
Yes, you can experiment with whole wheat flour or almond flour, but the final result will be different.

2. How can I store the cake for a longer time?
I recommend keeping it in an airtight container in the refrigerator. The cake can stay fresh for 3-4 days.

3. What drinks pair best with this cake?
A refreshing lemonade or fruit tea would be excellent choices, but a glass of sparkling wine can also perfectly complement the cake's sweetness.

This berry cream cake is not just a dessert; it's an experience filled with joy and color. Whether you're making it for a birthday party or simply to treat yourself and your loved ones, it will surely become a favorite recipe in your home. Enjoy every step of the process and the final result!

 Ingredients: BATTER: 8 eggs 4 tablespoons water a pinch of salt 4 tablespoons oil 8 tablespoons sugar 8 tablespoons flour 1 packet baking powder SYRUP: Syrup from the berries CREAM: 400 ml milk 6 tablespoons sugar vanilla essence 4 tablespoons cornstarch 400 ml whipped cream 450 g berries BUTTER CREAM 200 g butter 150 g powdered sugar vanilla essence SUGAR PASTE 60 ml water 5 g gelatin 50 g palm oil 2 tablespoons honey 50 g cornstarch 600-650 g powdered sugar ROYAL ICING 1 egg white lemon essence 250 g powdered sugar.

 Tags:  berry cake