Dad's birthday cake

Name: Dad's birthday cake
Yield: 12 slices
Cuisine: American
Ingredients: 450 g flour; 300 g sugar; 8 eggs; 100 ml milk; 3 tbs unsweetened cocoa powder; handful raisins; 2 tbs nescafe; 1 box white fondant; 3 drops dark purple food color; 1 tbs red food color; 1 little box of dry gelatine powder; 1 tbs sugar; powder sugar for dusting the surface for fondant; 100 g red currants for decoration; 100 g blueberry for decoration; 150 g ananas jam; 300 g butter; 2 boxes black chocolate (used to cover a cake); 4 little boxes of baking powder; 1 bag tiramisu cream base + 100 ml milk to make it; 1 bag chocolate mousse powder + 100 ml milk to make it

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

This cake took 5 hours to create. Its created from scratch because i wanted something pretty. I think its a succeess

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

This cake took 5 hours to create. Its created from scratch because i wanted something pretty. I think its a succeess

Saved

Ingredients

12 slices

450 gflour
300 gsugar
8eggs
100 mlmilk
3 tbsunsweetened cocoa powder
handfulraisins
2 tbsnescafe
1 boxwhite fondant
3 dropsdark purple food color
1 tbsred food color
1little box of dry gelatine powder
1 tbssugar
powder sugar for dusting the surface for fondant
100 gred currants for decoration
100 gblueberry for decoration
150 gananas jam
300 gbutter
2 boxesblack chocolate (used to cover a cake)
4little boxes of baking powder
1 bagtiramisu cream base + 100 ml milk to make it
1 bagchocolate mousse powder + 100 ml milk to make it

Saved

Steps

1

Mix the ingredients for the sponge cake (flour,eggs,sugar,cocoa, coffee, milk and raisins and baking powder) with a mixing machine until creamy but not too liquid.
2

Take some butter and butter up the inside of the cake shape that you will use for baking the sponge cake. (I used a circular shape which you can take the bottom off,and its metal. But silicone is good too)
3

Pour the raw sponge cake "pasta" into the baking shape and bake it in the oven till the fork comes out clean, on 200 degrees celsius.
4

When the sponge cake is ready let it cool and cut off the bump from the top to get the lower part of the cake.
5

Cut this big spongy part in two parts vertically and cream the lower part with ananas jam and then put the mix of tiramisu und chocolate mousse on it and pur back the top part.
6

Next melt the black choco with butter and cover the bottom part of the cake with it carefully.
7

Now put aluminium foil into a rounded pot (which is smaller then the cake shape) and scrumble the previously cut off sponge cake in the pot. Put melted butter on it and ananas jam and mix well.
8

Now push this mixture as hard as you can in the pot so it takes the shape of it. This is how we made the smaller cake on top
9

Cover this smaller cake with a thin layer of white fondant and put it on top of the big cake.
10

Now mix the purple food paint with a hangful of white fondant and create the flowers for decoration from it. Also make white flower fondants.
11

Next we create the red gelatine roses. One little bag of dry dust gelatine is mixed with 4 tbs water and 4 tsp sugar and heated up. Mix it well while its hot n put it in the silicone rose shapes then to the fridge. Decorate the cake with it when ready
12

Decorate with fresh blueberries and red currants. Ready!!!

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on July 19, 2017 13:55

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.

Keywords

Cake Raisin Blueberry Egg Butter Cocoa

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Dad's birthday cake

Dad's birthday cake

Ingredients

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