Happy Birthday Cake

This elegant Happy Birthday Cake with fluffy sponge cake, a fine buttercream and fruit filling is guaranteed to succeed with our instructions. Everyone will be thrilled!

Ingredients for Happy Birthday Cake:

FOR THE CAKE:
5 Eggs
150 g sugar
1 tsp. vanilla extract
1 TSP. lemon zest
75 g Cornflour
75 g Flour
1 TEASPOON baking powder

FOR THE FRUIT FILLING:
3 leaves white gelatine
125 g frozen berry mix
50 g sugar

FOR THE DRINK:
50 g Sugar
50 ml Water
3 TBSP. Elderflower syrup

FOR BUTTERCREAM & DECORATION:
270 g Sugar
70 ml Water
135 g Egg white
375 g Butter
½ TSP vanilla extract
150 g fresh raspberries
100 g Various sugar decorations

Instructions:

Beat the eggs with the sugar for at least 4 minutes. Add the lemon zest and vanilla extract. It should be a light yellow cream. Mix the cornflour with the flour and baking powder. Sift the flour mixture and add it in small portions to the egg mixture, folding it in carefully with a pastry spatula. Line a springform pan (Ø 26 cm) with baking paper and pour in the batter. Preheat the oven to 340 degrees . Bake the sponge cake in the preheated oven for approx. 35 minutes.

Allow the sponge cake base to cool well. After cooling, cut the sponge twice to obtain 3 cake layers. For the fruit filling, soak the gelatine in a bowl of ice-cold water for approx. 4-5 minutes, squeeze out well for further use. Mix the frozen berries with the sugar and bring to the boil in a pan, leave to cool for a few minutes. Then dissolve three sheets of gelatine in the berry juice obtained and stir everything together.

For the drink, mix the sugar with 50 ml water and bring to the boil, then add the elderflower syrup. Coat both sides of the three cake layers with the elderflower syrup.

For the buttercream, bring the sugar and 70 ml water to the boil at 242°F. The syrup should be thick. This should produce a thick syrup. In the meantime, beat the egg whites until semi-stiff. Once the sugar syrup has reached242°F, pour the sugar syrup in a thin stream into the half-beaten egg whites and continue beating the egg whites. The egg whites must be whipped until the mixture has cooled down completely again. This can take up to 15 minutes.

Tip: It is best to work with a metal bowl, checking the edge of the bowl every now and then to see if it is still warm to the touch. As soon as the beaten egg white has cooled down, add the butter one piece at a time. Add the vanilla extract to the buttercream. Place the first cake layer on a plate and put a cake ring around it, spread the cooked berries on top and spread 3 tbsp vanilla buttercream on top.

Place the second cake layer on top and spread 3 tbsp of the vanilla buttercream on top and top with the fresh raspberries. Place the last cake layer in the ring and press down firmly. For the decoration, pour 5 tbsp of the buttercream into a piping bag with a serrated nozzle.

Chill the cake for about 30 minutes, then spread the rest of the vanilla buttercream on the top of the cake and then on the edges. Smooth the edges and the top of the cake. Chill again for 30 minutes.

Using a piping bag and various nozzles, pipe on several rosettes and decorate the cake with various sugar decorations as desired.

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