First Birthday Cake
A juicy lime dough filled with lime curd and raspberries – covered with an airy, fluffy cream quark cream – my perfect first birthday cake.
Ingredients for First Birthday Cake:
The base:
250 g flour
250 g sugar
250 g soft butter
4 eggs
1 tsp baking powder
1 tsp bicarbonate of soda
2 limes
Food colouring in green and yellow
Filling and cream:
4 tbsp lime curd
50 g raspberries
500 g curd
50 g icing sugar
200 g whipped cream
6 tsp SanApart
Food colouring
Sugar sprinkles
Lime curd:
2 eggs
1 egg yolk
200 g sugar
4 limes
100 g butter
Method:
Preheat the oven to 340 °F top and bottom heat. Butter the two springform tins and dust with breadcrumbs. Grate the zest of the limes with a fine grater and squeeze out the juice.
For the pastry, sift the flour, sugar, baking powder and baking soda into the mixing bowl. Add the butter, eggs and lime zest and beat everything vigorously for 1 minute with a food processor or hand mixer. Add the lime juice and mix again briefly. Add food colouring until the batter is a lime green colour. I recommend paste colours, as liquid food colours give the batter too much moisture. Divide the batter evenly between the two tins and bake at 170 °C top and bottom heat for 30-40 minutes. Check the cooking point with the chopstick tester.
After baking, leave the bases to cool in the moulds. Then remove from the moulds and place in the fridge overnight. If you make the lime curd yourself, it is best to prepare it the night before.
Lime Curd:
Grate the zest from the limes and squeeze out the juice. Place the eggs and egg yolks in a bowl with all the ingredients except the butter. Place the bowl on a water bath. Bring the water to the boil and allow to thicken over a steady heat, stirring constantly. This will take about 10-20 minutes. Pass the thickened cream through a fine sieve. Stir the butter into the cream in small flakes and pour into a preserving jar. Chill in the refrigerator.
Filling the cake:
Cut the cake base in half and remove the brown edge from baking. Also cut off the brown base and top thinly.
Mix the quark with icing sugar and 3 tsp SanApart. Whip the cream with the remaining 2 tsp SanApart until stiff and fold into the quark. Colour it as you like with some pink food colouring. Again, I recommend using paste colouring.
Spread approx. 2 tbsp. of the quark cream on the first cake base. Spread 2 tablespoons of lime curd on top. Then place the second cake layer on top. Fill this one with curd cream as well. Crush the raspberries a little with a fork and place on top of the cream. Do the same with the third base and fill with lime curd. Then place the lid on top. Spread a thin layer of curd cream over the cake so that the sides are nice and smooth. Put the cake in the fridge for about 1 hour.
Spread the rest of the cream on the cake and smooth it down. A clean ruler is best for this. Pipe the remaining cream in dots onto the cake and decorate with sugar sprinkles as desired. There are no limits to your imagination.
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