Birthday Cake

Name: Birthday Cake
Prep time: 120 min
Yield: 8
Ingredients: 24cm diameter, 10cm tall Large cake tin; 330 g Fresh cream; 330 g Sugar; 4 Whole egg; 280 g Flour; 50 g Hazelnut flour; 16 g Baking powder; 10 g Vanilla; 1500 g White chocolate; to taste (q.s.) Ferrero Rocher

Duration:	Servings:	Level:
2h	8 persons	Difficult

Ingredients

For the cake	Amount
Large cake tin	24cm diameter, 10cm tall
Fresh cream	330 g
Sugar	330 g
Whole egg	4
Flour	280 g
Hazelnut flour	50 g
Baking powder	16 g
Vanilla	10 g
For the decoration	Amount
White chocolate	1500 g
Ferrero Rocher	to taste (q.s.)

Download pdf

Birthday Cake - step by step

Whip the cream, previously cooled from the refrigerator.
In a large bowl, beat the eggs and sugar for about 15 minutes with an electric mixer.
Sift the flour type 00 and hazelnut flour and baking powder and add it to the mixture along with the vanilla. Finally, add the whipped cream folding from bottom to top.
Bake the sponge cake in a preheated oven for 30 minutes at 180C; then, another 20 minutes at 160C.
For the top layer, repeat the recipe by reducing the dose in half, for a mold of 18cm in diameter/10cm tall. Each sponge cake will be cut into three equal parts.
Pour the cream into a saucepan and cook over low heat. As soon as it starts to boil, remove from heat and add the chocolate and melt it. The mixture should be smooth and consistent. Let it cool.
With a spatula, stuff the milk chocolate ganache inside the cake and spread it over the outside. Melt some white chocolate in a double boiler and drizzle on the cake, covering it.
Place the top layer on the base and finish decorating with Ferrero Rocher around the base of the cake.

Birthday Cake

Ingredients

Birthday Cake - step by step

Inspirations

Social Media