Birthday cake 3 years

Birthday cake with pineapple and kiwi for a special day

Almost every anniversary is an occasion for celebration, and a delicious cake can turn any moment into an unforgettable memory. Today, I invite you on a journey to create a special birthday cake dedicated to your 3-year-old daughter. With a soft base, a fluffy cream, and a colorful decoration, this cake will bring smiles to the faces of all your loved ones.

Preparation time:
- Preparation: 30 minutes
- Cooking: 30 minutes
- Cooling: 1 hour (plus refrigeration time)
- Total: 2 hours
- Servings: 12

Necessary ingredients:

*For the base:*
- 9 eggs
- 9 tablespoons of sugar
- 9 tablespoons of pink pudding powder

*For the cream:*
- 6 egg yolks
- 6 tablespoons of sugar
- 200 ml of milk
- 500 ml of whipped cream
- 4 teaspoons of gelatin
- 1 small cup of water
- 1 can of pineapple compote (about 400 g)

*For decoration:*
- 1 edible image (customized, preferably with the desired theme)
- Decorative pearls (white and gold)
- 2-3 kiwis

Preparing the base:

1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential, as we will beat the egg whites to obtain a fluffy base.

2. Beating the egg whites: Beat the egg whites until frothy, gradually adding the sugar. Continue mixing until you obtain a firm and shiny meringue.

3. Incorporating the yolks: Add the yolks, gently mixing with a spatula. Be careful not to lose the air from the meringue.

4. Adding the pudding powder: Sift the pink pudding powder into the mixture and gently mix with upward movements to avoid deflating the mixture.

5. Baking: Pour the mixture into a baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 30 minutes. Check if the base is baked by inserting a toothpick in the center – it should come out clean.

Preparing the cream:

1. Dissolving the gelatin: In a small bowl, add the gelatin over cold water and let it hydrate for 5-10 minutes. Then, heat the mixture over a double boiler or in the microwave, stirring constantly, until the gelatin is completely dissolved. Let it cool.

2. Preparing the cream: In a saucepan, combine the yolks with the sugar and milk. Cook over low heat, stirring constantly, until the mixture thickens and the sugar is completely dissolved. Do not let the cream boil, as it may curdle.

3. Adding the gelatin: Once the cream has cooled slightly, add the dissolved gelatin and mix well. Let the cream cool completely.

4. Incorporating the whipped cream: After the cream has cooled, add the whipped cream, mixing carefully to maintain the air in the mixture. Add the pineapple puree obtained from the compote and mix gently.

5. Refrigerating: Transfer the cream to the refrigerator for about an hour to set slightly.

Assembling the cake:

1. Preparing the bases: Once the base has cooled completely, cut it into three equal parts using a sharp knife.

2. Decorating the mold: Line a cake pan with plastic wrap, ensuring that the wrap extends beyond the edges of the mold for easy covering of the cake later.

3. Placing the kiwi: Peel the kiwis and cut them into rounds. Arrange the rounds on the sides of the mold for a pleasant visual effect.

4. Layering the cake: Start with a layer of cream at the bottom of the mold, followed by a part of the base. Soak the base with the syrup from the pineapple compote to give it moisture and flavor. Continue with another layer of cream, followed by the second part of the base, soak again, and add the remaining cream. Finish with the last part of the base, which will also be soaked.

5. Final refrigeration: Cover the cake with plastic wrap and let it refrigerate until morning to set well.

Decorating the cake:

1. Inverting the cake: In the morning, take the cake out of the refrigerator and carefully invert it onto a serving plate.

2. Applying the edible image: Lightly moisten the back of the edible image with syrup from the compote before placing it on the cake, so it sticks well.

3. Finalizing the decoration: Cover the cake with a thin layer of white gelatin, then decorate with decorative pearls, creating a sparkling effect. Arrange the remaining kiwis on top to add a fresh touch.

Practical tip: If you want to personalize the cake even more, you can use other seasonal fruits, such as strawberries or raspberries, for an extra splash of color and flavor.

Frequently asked questions:

1. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or choose a sugar-free pineapple compote.

2. Can I use another type of pudding?
Of course! You can experiment with other pudding flavors, such as vanilla or chocolate, to vary the taste.

3. What can I do with the leftover base?
You can turn the leftover base into cake truffles by mixing them with a little whipped cream and forming balls that you can roll in cocoa or coconut.

Nutritional benefits:
This cake is a good choice for a birthday, as its main ingredients are eggs, which are rich in protein, and pineapple, which provides a healthy dose of vitamin C. Additionally, whipped cream offers a calcium boost, but it is important to consume it in moderation.

Possible variations:
If you want to try a healthier version, you can use Greek yogurt instead of whipped cream, or you can add a little coconut for an exotic flavor.

Serving suggestions:
This cake pairs perfectly with fresh lemonade or fruit tea, bringing a pleasant contrast between the sweetness of the cake and the acidity of the drink.

In conclusion, your birthday cake will not only be a culinary delight but also a true work of art, bringing joy and smiles to the faces of your loved ones. Don't forget to enjoy every step of this creative process and, most importantly, the moment of celebration!

 Ingredients: For the base: 9 eggs, 9 tablespoons of sugar, 9 tablespoons of pink pudding powder. For the cream: 6 egg yolks, 6 tablespoons of sugar, 200 ml of milk, 500 ml of whipped cream, 4 teaspoons of gelatin, a small cup of coffee with water, 1 can of pineapple compote. For decoration: 1 edible image, golden pearls, 2-3 kiwis.