Hello Kitty - Berry Cream Cake

Name: Hello Kitty - Berry Cream Cake - Antoaneta L.
Ingredients: BATTER: 8 eggs 4 tablespoons water a pinch of salt 4 tablespoons oil 8 tablespoons sugar 8 tablespoons flour 1 packet baking powder SYRUP: Syrup from the berries CREAM: 400 ml milk 6 tablespoons sugar; 650 g powdered sugar ROYAL ICING 1 egg white lemon essence 250 g powdered sugar.

Dessert - Hello Kitty - Berry Cream Cake by Antoaneta L. - Recipia

Berry Cream Cake – A Delicious Choice for Any Special Occasion Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 1 hour and 15 minutes Servings: 12 The history of the berry cream cake is one filled with flavor and creativity. It has quickly become a favorite among both kids and adults, thanks to its delightful combination of textures and fruity flavors. With a light and fluffy sponge, a rich cream, and an attractive decoration, this cake is sure to bring smiles to your guests' faces. Ingredients: Sponge: - 8 large eggs - 4 tablespoons water - a pinch of salt - 4 tablespoons oil - 8 tablespoons sugar - 8 tablespoons flour - 1 packet baking powder Syrup: - Syrup from the berries (can be canned or homemade) Cream: - 400 ml milk - 6 tablespoons sugar - vanilla extract - 4 tablespoons cornstarch - 400 ml whipped cream - 450 g berries (fresh or frozen) Buttercream: - 200 g butter (at room temperature) - 150 g powdered sugar - vanilla extract Fondant: - 60 ml water - 5 g gelatin - 50 g palm oil - 2 tablespoons honey - 50 g cornstarch - 600-650 g powdered sugar (or as needed for desired consistency) Royal Icing: - 1 egg white - lemon extract - 250 g powdered sugar Step by step: 1. Preparing the sponge: - Preheat the oven to 180°C (moderate heat). - In a large bowl, beat the egg whites with water and a pinch of salt using a mixer until stiff peaks form. - Gradually add the sugar, continuing to mix until the mixture becomes glossy and resembles meringue. - In another bowl, beat the egg yolks with the oil, then fold them into the egg white mixture. - Sift the flour with the baking powder and gradually add it to the mixture, gently folding with a spatula to avoid losing air from the egg whites. - Pour the mixture into a 36x23 cm baking pan lined with parchment paper, and bake for 40-45 minutes or until a tester inserted in the center comes out clean. - Once baked, remove the sponge from the oven and let it cool on a wire rack. 2. Preparing the syrup: - If using canned berries, drain the syrup and save it to soak the sponge. If using fresh berries, you can make a simple syrup by boiling sugar and water together until the sugar dissolves. 3. Preparing the cream: - Heat 300 ml of milk with sugar and vanilla extract. - In a small bowl, dissolve the cornstarch in the remaining 100 ml of milk. - When the milk begins to boil, add the cornstarch mixture and stir continuously until the cream thickens. Let the cream cool. - Whip the cream until it forms stiff peaks and fold it into the cooled cream. Add the berries and gently mix to distribute them evenly. 4. Preparing the buttercream: - Beat the softened butter with powdered sugar and vanilla extract until you achieve a creamy and fluffy mixture. 5. Preparing the fondant: - Soak the gelatin in water for 10 minutes, then dissolve it in a double boiler. - In a bowl, mix the dissolved gelatin with honey and palm oil. Gradually add cornstarch and powdered sugar, kneading until you obtain a smooth and elastic mass. This will be used to cover the cake. 6. Preparing the royal icing: - In a clean bowl, beat the egg white with lemon extract and powdered sugar, gradually adding the sugar until the mixture becomes firm and glossy. 7. Assembling the cake: - Cut the sponge into a Hello Kitty shape by making two cuts lengthwise to create two equal parts. - Soak the first sponge layer with the berry syrup, add half of the cream, then place the other sponge layer on top, followed by the remaining cream. - Cover the cake with the buttercream, which will help hold the fondant in place. Use a spatula to achieve a smooth finish. - Roll out the fondant and cover the cake, ensuring that no air bubbles form. - Use the royal icing to decorate the cake, creating details like eyes, nose, and mouth on Hello Kitty's face. Helpful tips: - To achieve a fluffy sponge, make sure the eggs are at room temperature before beating them. - You can use any type of berries you prefer, and combinations can vary depending on the season. - Another idea is to flavor the cream with a little lemon or orange juice for a fresher taste. - If you want to impress, you can use food coloring to decorate the fondant. Frequently asked questions: 1. Can I use other types of flour besides white flour? Yes, you can experiment with whole wheat flour or almond flour, but the final result will be different. 2. How can I store the cake for a longer time? I recommend keeping it in an airtight container in the refrigerator. The cake can stay fresh for 3-4 days. 3. What drinks pair best with this cake? A refreshing lemonade or fruit tea would be excellent choices, but a glass of sparkling wine can also perfectly complement the cake's sweetness. This berry cream cake is not just a dessert; it's an experience filled with joy and color. Whether you're making it for a birthday party or simply to treat yourself and your loved ones, it will surely become a favorite recipe in your home. Enjoy every step of the process and the final result!

Hello Kitty - Berry Cream Cake

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