The Birthday Cake – best!

POLISH VERSION
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I guess I was waiting for this post from the very beginning, from the moment Sarenka was set up, from the moment I started baking “a bit more than usual” :)

Being a child, I remember looking forward to birthday celebration. It was always time spent with my family – my parents, my godparents – it was a-must to celebrate it together. Also the atmosphere of birthday was kind of special. On the one hand, really stressful and making us feel nervous. On the other hand, such pleasant time it was… Especially for such a little child :)
Presents. Obviously having birthday party was also about getting presents, yes. Still, I feel that in my case it was mostly connected with waiting for a birthday cake… THIS birthday cake :) The so-called Auntie Ann’s Birthday Cake :)
Auntie Ann is the author of this deliciousness. She has been baking since I remember… Always, I think :) Sometimes I’m trying to convince myself that I took after her and that’s why I’m baking now too… Maybe she handed down some skills, passion and… a bit of talent(?) to me? :) Let’s hope so :)
When it comes to this birthday cake, there is one way to describe it. I love cream/layer cakes. I’ve eaten a lot of them so far and each time I was tasting any cake I was saying “It’s good but it’s not the same as Auntie Ann’s” :) Let it be the best recommendation.
First time I decided to make it was a year ago and it turned out to be delicious. This year another attempt and… another success… Though I still think it’s not the same as Auntie’s ;P

One year passed for Sarenka :)
Another year passed for me ;P

Wishing myself no oven breaking, tasty baking… let it be my stepping-stone :)
And a big thank you for all of you who are here with me :)
Let’s hope for the next year together :)

Sponge ingredients (24cm form) – prepare two days before serving:

  • 9 eggs
  • 1 cup sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 cup starch
  • 2 heaped Tbs cocoa
  • 1 tsp baking powder (I forgot to add… by accident ;))

Baking paper onto the bottom of the form only.

Sift the flours.

Separate yolks from whites. Start mixing whites. Add sugar. Start adding yolks one by one and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.

When finished, add just a bit of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)

Pour it to the form.

Bake at 160°C for about 60 minutes.

Chill.
Cut into 3 sponges (I had even 4 of them!)

Soaking:

  • 1 1/2 cup water
  • a piece of lemon peel
  • 2 Tbs sugar
  • 70-80ml spirit

Boil water together with sugar and lemon peel. Keep it on a low heat for a moment still boiling.
Cool it completely.

NOTICE! Add spirit just before soaking the sponges.

Cream:

  • 1 pack of Original Karpatka Cream from Delecta (this one)
  • 2 3/4 cup milk
  • 1 1/2 butter (at room temperature)
  • 30-40ml food spirit
  • +2 Tbs cocoa

Pour Karpatka powder with 3/4 cup of milk. Stir it to get rid of all knobs in the mixture. If necessary, sift it.
Boil the rest of the milk.
Add the cream mixture to boiling milk and stir it thoroughly. Boil it for about 3 minutes to get a smooth and thick cream.
Leave aside for complete cooling.

Mix the cold cream with butter.
Gradually start adding alcohol and mix it in.

Divide the cream.
1/3 of the cream leave as it is.
Add sifted cocoa to the rest 2/3 of the cream and stir it in subtly.

Putting the cake together -> one day before serving :)

Add alcohol to the Soaking.
Soak the sponge both sides.
Lay half of the dark cream onto the sponge. Smooth.
Cover it with another soaked sponge.
Lay white cream onto the sponge. Smooth.
Cover it with the last soaked sponge.
Lay the rest of the dark cream* and smooth the whole cake.

The best glaze ever:

  • 6 Tbs sugar
  • 2 Tbs butter
  • 2 Tbs water
  • 2 Tbs cocoa

Stir sugar with cocoa. Add to butter and water and heat it up till it’s combined and smooth.

Pour the cake with chilled glaze and leave in the fridge for cooling.

*you can leave a bit of cream for decorating the cake :)

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And a bit of memories… Taken one year ago :)

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