It´s STRAWBERRY season: BIRTHDAY cake with blueberries, strawberries and raspberries. Easy recipe with no need to weight ingredients

HAPPY BIRTHDAY, Maya and Zoe! Just recently was the birthday of the twins, already 8 years – time runs… I made a delicious cake with strawberries, raspberries and blueberries

I took the recepi from the fantastic book Nordic Bakery by Miisa Mink. My husband bought it in Nordic Bakery in London, a nice Scandinavian-style café with awesome tarts, biscuits, buns and breads. I changed the recipe a little bit: I used organic semi-wholemeal flour, organic eggs and brown sugar. I crashed the sugar in the Thermomix mixer to have a very fine powder sugar, like caster sugar, I cannot easlily buy here. I just have one cake pan and I wanted to bake twice with the same mold, so I directly prepared half of the dough. I used two eggs and the equivalent quantity of flour and sugar measuring it with the glass method I describe below. It seems that organic eggs are too small as the result was a very thin cake that I could not cut in half. For  the second cake I used 4 eggs and this is the reason the birthday pie has only three layers ….

You can bake the cake one day in advance and fill and decorate the cake the next day.

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Ingredients for the cake:

4 eggs at room temperature

225 g Ccster sugar

1 teespoon of baking powder

170 g self-raising flour

Filling:

500 ml whipping cream

300 ml apple juice

your choice of fruit: all kinds of berries, but you can also use pineapple pieces, chopped kivi or sliced banana

You also need:

2 loose-bottomed cake tins, greased, 26 cm in diameter

This is the list of ingredients according to the book, but they recommend as well to take three glasses of the same size and pour the eggs into one glass. Pour enough sugar in the second glass to come to the same level as the eggs and repeat procedure with the flour and the third glass. This way you always get the correct proportions, even if the size of the eggs varies.
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Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Put the eggs and sugar in a large mixing bowl and whisk with an electric whisk until the mixture is foam-like (this can take up to 10 min). When it is ready, it will be almost white and have doubled in size. Sift the baking powder and flour together in a seperate bowl. Fold into the egg mixture as gently and briefly as possible to maintain fluffiness.

Divide the mixture between the prepared cake tins. Bake in the preheated oven for 35 to 40 minutes until golden brown. Leave to cool while you make the filling.

Whip the cream until soft peaks form. Remove the cooled cakes from their tins. Cut each one horizontally through the middle to have two equal lawers. I usually use a special metal wire for this and it works much better than with a knife. Lay one layer on a cake stand and sprinkle one fourth of the apple juice evenly over the cake to moisten. Spread one quarter of the whipped cream over it, followed by one quarter of your choice of fruit. Repeat this procedure four times and decorate the top nicely with fruits to finish.

I put two ivy leaves with Maya and Zoe´s names as cake toppers and 8 candles to decorate.

DELICIOUS!

 

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