Anniversary cake with milk cream and strawberry jelly

Name: Anniversary cake with milk cream and strawberry jelly - Georgiana L.
Ingredients: Base: 7 eggs; a pinch of salt; 14 tablespoons sugar; 7 tablespoons oil; vanilla essence; 10 tablespoons flour; heaped (about 400 g); a packet of baking powder (10 g). Syrup: 150 g sugar; 700 ml water. Milk cream: 250 g sugar; two heaped tablespoons flour; two heaped tablespoons cornstarch; vanilla essence; 500 ml milk; 500 ml liquid cream (kept in the refrigerator). Strawberry jelly: 600 g strawberries; 100 g sugar; 5 g gelatin; 50 ml cold water. Decoration: jelly: 400 g strawberries + 100 g sugar + 5 g gelatin + 50 ml cold water; 300 ml liquid cream (kept in the refrigerator); sugar hearts; 5 strawberries.

Dessert - Anniversary cake with milk cream and strawberry jelly by Georgiana L. - Recipia

Birthday cake with milk cream and strawberry jelly - A delicacy full of love When it comes to celebrating special moments, nothing compares to a cake made with love. This birthday cake with strawberries is not only a delight for the taste buds but also an expression of the love and attention we put into every detail. It is a quick, easy-to-make dessert that will leave an unforgettable impression on your guests. Moreover, it is a versatile recipe that can be adapted according to everyone's preferences. Preparation time: 30 minutes Baking time: 30-40 minutes Total time: 4-5 hours (including cooling) Number of servings: 12 Ingredients: *Cake:* - 7 eggs - a pinch of salt - 14 tablespoons of sugar - 7 tablespoons of oil - vanilla essence - 10 tablespoons of flour (approximately 400 g) - one packet of baking powder (10 g) *Syrop:* - 150 g sugar - 700 ml water *Milk cream:* - 250 g sugar - 2 tablespoons of flour - 2 tablespoons of cornstarch - vanilla essence - 500 ml milk - 500 ml liquid cream (kept in the fridge) *Strawberry jelly:* - 600 g strawberries - 100 g sugar - 5 g gelatin - 50 ml cold water *Decoration:* - Jelly: 400 g strawberries, 100 g sugar, 5 g gelatin, 50 ml cold water - 300 ml liquid cream (kept in the fridge) - sugar hearts - 5 strawberries for decoration Preparation: 1. Preparing the oven and the cake: Start by preheating the oven to 180°C. This step is essential to ensure even baking of the cake. 2. Separating the eggs: Carefully separate the egg whites from the yolks, making sure no impurities remain, to achieve a fluffy meringue. 3. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and continue mixing until you get a firm, shiny meringue. You can check this by turning the bowl upside down – if it doesn’t spill, it’s ready! 4. Incorporating the yolks: Add the yolks, oil, and vanilla essence, gently mixing with a silicone spatula to avoid losing air from the egg whites. 5. Adding the dry ingredients: Sift the flour and baking powder, gradually adding them to the mixture. Mix gently from bottom to top to keep the air in the meringue. 6. Baking the cake: Pour the mixture into a greased and lined springform pan. Place the pan in the oven and bake for 30-40 minutes, or until the cake is golden and passes the toothpick test. 7. Cooling the cake: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Use a knife to detach the cake from the edges, then carefully remove it from the pan. Let it cool completely on a wire rack. 8. Preparing the syrup: In a saucepan, caramelize the sugar while stirring continuously, then add the water. Boil the mixture until the caramel is completely dissolved. Let it cool. 9. Milk cream: In a saucepan, heat the water. In another bowl, mix the sugar, flour, cornstarch, vanilla essence, and milk. Heat the mixture over a double boiler, stirring constantly until it thickens. Allow the cream to cool. 10. Whipping the cream: Whip the cream until it becomes firm, then incorporate it into the cooled milk cream. For an even smoother texture, you can blend the cream using a food processor. 11. Preparing the strawberry jelly: Wash the strawberries, remove the stems, and cook them with sugar until thickened. Allow to cool, then puree them using a food processor. Hydrate the gelatin in cold water, then dissolve it in warm water and mix it with the strawberry jelly. 12. Assembling the cake: Cut the cake into three equal layers. Place the first layer on a serving plate, secure the detachable ring from the pan, soak the layer with syrup, add half of the milk cream, followed by half of the strawberry jelly. Continue with the second layer, soak it, add the remaining cream and jelly. Finish with the last layer of cake, which you soak again. 13. Cooling the cake: Cover the cake with plastic wrap and refrigerate it for 3-4 hours, preferably until the next day, to allow the flavors to develop. 14. Decorating the cake: Remove the cake from the fridge and carefully remove the detachable ring. Whip the cream for decoration, and if you like, add 2-3 tablespoons of sugar for extra sweetness. Cover the cake with a generous layer of cream on the sides, removing the excess from the top. Using a cake comb, draw lines along the edge of the cake. Form small flowers from the cream and add sugar hearts in the center of each flower. 15. Finalizing the decoration: Prepare a strawberry jelly for decoration as before, and carefully pour it over the cake, from the center to the edges. Let the cake sit in the fridge for 30-40 minutes for the jelly to set. Use the remaining cream to write a message on the cake or create flowers, then add a quarter of a strawberry to each flower. Serving and suggestions: Serve this cake as a delicious dessert at parties or special occasions. It pairs perfectly with fruit tea, freshly squeezed orange juice, or even a sweet wine. You can vary the recipe using other seasonal fruits, such as raspberries or peaches, for a different flavor. Frequently asked questions: - Can I use other types of flour? Yes, you can experiment with whole wheat flour or gluten-free flour, but the textures may vary. - How can I store the cake? The cake keeps well in the fridge, covered with plastic wrap, for 3-4 days. - Is this recipe suitable for vegans? You can adapt the recipe using flax eggs and plant-based creams for whipping, but the result will be different. This birthday cake with milk cream and strawberry jelly will bring a smile to your loved ones' faces and make every celebration more special. Enjoy every bite and cherish the moments spent with your loved ones!

Anniversary cake with milk cream and strawberry jelly

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