Jessy Cake 9 years

Jessy Cake - A Sweet Celebration for 9 Years

When it comes to birthdays, a spectacular cake is essential. For my daughter's 9th birthday, I decided to create a cake that would be not only delicious but also a true visual feast. The Jessy Cake combines fluffy layers, a refined peach cream, and playful decorations, perfect for a joyful little celebration. Let’s discover together how to prepare this captivating recipe!

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Servings: 12

Ingredients

For the cake layers:
- 12 eggs
- 12 tablespoons of water
- 12 tablespoons of oil
- 24 tablespoons of sugar
- 24 tablespoons of flour
- 1 packet of baking powder
- 4 packets of vanilla sugar

For the cream:
- 500 ml of liquid cream
- 150 g of milk chocolate
- 1 can of peaches (approx. 400 g)
- 20 g of gelatin
- Sugar to taste

For the syrup:
- Peach syrup (from the canned peaches)
- Water
- Sugar
- Non-alcoholic blackberry liqueur (optional, for a refined taste)

For decoration:
- 1 liter of liquid cream
- Sugar to taste
- Multicolored candies
- White and dark chocolate candies
- Red and blue food coloring
- 6 Sugus candies for roses
- Chocolate syrup for decoration

Nutritional information (per serving approximately)
- Calories: 350 kcal
- Protein: 5 g
- Fat: 15 g
- Carbohydrates: 50 g

Preparation

Step 1: Preparing the cake layers
1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are clean, as any trace of fat can prevent the egg whites from whipping properly.
2. Whipping the egg whites: In a large bowl, beat the egg whites with 12 tablespoons of sugar and 12 tablespoons of water until they form a firm, glossy foam.
3. Mixing the yolks: In another bowl, mix the yolks with 12 tablespoons of sugar, 12 tablespoons of oil, baking powder, and vanilla sugar. Beat well until you achieve a homogeneous mixture.
4. Combining the mixtures: Gently fold the egg whites into the yolk mixture using a spatula, making sure to keep the air in the egg whites by using delicate up-and-down motions.
5. Adding the flour: Sift 24 tablespoons of flour over the mixture and gently mix until you obtain a uniform batter.

Step 2: Baking the layers
1. Preparing the pans: Preheat the oven to 200°C (392°F). Prepare three loaf pans with baking paper to prevent sticking.
2. Dividing the batter: Evenly divide the batter among the three pans. This will ensure that all layers are of the same height.
3. Baking: Bake the layers for 30 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely before removing them from the pans.

Step 3: Preparing the cream
1. Preparing the gelatin: Soak the gelatin in a little cold water according to the package instructions, then heat water to dissolve it completely.
2. Peach puree: Using a blender, turn the canned peaches into a puree. Add the melted chocolate (you can use a microwave or steam) to the puree and mix well.
3. Whipping the cream: In another bowl, whip the liquid cream until it becomes stiff. Add sugar to taste and mix well.
4. Combining the ingredients: Gradually add the peach puree to the whipped cream, gently folding it in. Incorporate the dissolved gelatin and mix until well combined.

Step 4: Assembling the cake
1. Trimming the layers: Once the layers are cool, trim the tops to level them. Cut each layer horizontally to create two layers from each.
2. Soaking the layers: Mix the peach syrup with water, sugar, and, if desired, blackberry liqueur. Use this syrup to soak each layer of cake.
3. Adding the cream: Place one layer of cake on a serving platter, add a layer of cream, and continue layering with cake and cream until finished.

Step 5: Decorating the cake
1. Whipping the cream for decoration: Whip 1 liter of liquid cream until it becomes stiff, adding sugar to taste.
2. Covering the cake: Use the whipped cream to evenly cover the top and sides of the cake.
3. Creating the purple color: Mix the remaining whipped cream with red and blue food coloring, then use a piping bag to decorate the cake with decorative shapes.
4. Adding the candies: Decorate the cake with multicolored candies and chocolate candies. Use chocolate syrup to write a sweet message on the cake.
5. Making the roses: Melt the Sugus candies in the microwave, spread them on plastic wrap, and using a rolling pin, shape them into strips that you can tear and roll to create roses.

My Chef’s Tip
To achieve a perfect cake, make sure your ingredients are at room temperature. If the cream doesn’t whip well, it might be a good idea to chill it slightly in the refrigerator before using. You can also experiment with different fruits for the cream, such as strawberries or raspberries, depending on your preferences!

Frequently Asked Questions
1. Can I use a different type of chocolate?
Yes! You can use dark or white chocolate, depending on your taste.

2. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

3. Is it possible to make it gluten-free?
Absolutely! Replace regular flour with a gluten-free option, such as almond flour or specific blends.

Serving Suggestions
This cake is perfect to be served alongside a refreshing lemonade or a fruit tea. It also pairs well with a scoop of vanilla ice cream, which will add a pleasant contrast of textures.

The Jessy Cake is not just a simple dessert; it’s a true culinary masterpiece, filled with love and beautiful memories. Whether you’re celebrating a special day or just want to treat yourself, this recipe will bring smiles to the faces of your loved ones. Enjoy every slice!

 Ingredients: Base: - 12 eggs - 12 tablespoons water - 12 tablespoons oil - 24 tablespoons sugar - 24 tablespoons flour - 1 packet baking powder - 4 packets vanilla sugar Cream: - 500 ml liquid cream - 150 g milk chocolate - 1 can of peaches - 20 g gelatin - sugar to taste Syrup: - peach compote - water - sugar - non-alcoholic blackberry liqueur Decoration: - 1 l liquid cream - sugar to taste - multicolored candies - white and dark chocolate candies - red and blue food coloring - 6 gummy candies for roses - chocolate syrup for writing