Girls Birthday Cake
I would say that today pink girls’ dreams come true! What could be better than this pink dream in the form of a Girls Birthday Cake?
Ingredients for Girls Birthday Cake:
For the bases:
300 g soft butter
250 g sugar
4 eggs
grated lemon juice
Juice of half a lemon
300 g flour
1 packet baking powder
100 ml sparkling mineral water
50 ml milk
For the filling:
300 g frozen raspberries
1 tsp vanilla extract
5 leaves gelatine
200 g mascarpone
200 g cream cheese
50 g sugar
150 g cream
1 packet vanilla sugar
For the frosting:
70 g soft butter
70 g icing sugar, sifted
150 g cream cheese
200 g mascarpone
Food colouring, pink or rose
For the decoration:
150 g white cake pop icing
6 macarons
Meringue tuffs in white
Sugar pearls, white and pink
Sugar confetti
Method:
For the bases (16 cm):
Preheat the oven to 345°F heat.
Beat the butter and sugar until fluffy. Beat in the eggs one at a time.
Add the lemon zest and juice. Mix flour and baking powder and fold into the butter-egg mixture alternately with milk and mineral water.
Divide the dough between 2 springform tins lined with baking paper and bake for about 40 minutes. Don’t forget to check the cake! Remove from the oven and leave to cool for about 5 minutes. Remove the bases from the tin and leave to cool completely on a cooling rack. Then cut each cake in half horizontally!
For the filling:
Mix the raspberries in a small saucepan with the vanilla extract and 2 tbsp water and bring to the boil and steam until soft. Soak the gelatine in cold water. In the meantime, strain the raspberries through a hair sieve. Squeeze out the gelatine and dissolve in the hot purée. Leave to cool.
Mix the mascarpone, cream cheese and sugar until smooth. Fold in the cooled puree.
Whip the cream until stiff. Add the vanilla sugar. Carefully fold the cream into the raspberry cream.
Place the first cake base on a cake plate and surround with a cake ring. Spread one third of the cream on top and place the second cake layer on top. Repeat the process with the remaining layers. Place the last cake layer with the bottom side facing up. Cover with cling film and refrigerate for at least 4 hours, preferably overnight.
For the frosting:
Whip the butter until light. Fold the icing sugar into the butter by the spoonful. Add the cream cheese and mascarpone and beat in briefly. Colour the frosting pink.
For the decoration:
Carefully remove the cake from the tin and cover with the frosting. About 4 tbsp of the frosting should remain.
Melt the cake pop icing over a hot water bath. Dip the wafer cups in the icing, allow to drip off a little and immediately place in a small bowl with sugar pearls to press dry.
Pour the remaining icing over the cake and let it run down the edge.
Fill the rest of the cream into a piping bag with a nozzle and pipe into the wafer cups.
Decorate the cake with macarons and meringue tuffs.
More Delicious Birthday Cake Recipes
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