Playful cake for kids

Name: Playful cake for kids
Ingredients: 8 eggs; 8 tablespoons sugar; 8 tablespoons flour; 1 packet baking powder (10 g); 1 ml vinegar; 1/4 teaspoon salt; 100 g Finetti; 100 ml whipping cream; 200 ml whipping cream; 100 g blueberry preserves; 15 g pistachio flakes; 3-4 cubes of chocolate; 50 g meringues

Dessert - Playful cake for kids by Elodia G. - Recipia

The playful cake for kids has an egg sponge, Finetti cream and a layer of whipped cream with blueberries, finished with pistachios, chocolate and meringues. When separating the eggs, I make sure no yolk gets into the whites; I like to separate them one at a time into a cup, and keep the sponge airy so I can cut it cleanly in two. Preparation: 25 minutes. Cooking: 30 minutes. Resting: 180 minutes. Total time: 235 minutes. Servings: 12. Approximately 280 kcal and 6 g of protein per serving.

Ingredients

For the sponge

8 eggs
8 tablespoons sugar
8 tablespoons flour
1 packet baking powder (10 g)
1 ml vinegar
1/4 teaspoon salt

For the filling

100 g Finetti
100 ml whipping cream

For the decoration

200 ml whipping cream
100 g blueberry preserves
15 g pistachio flakes
3-4 cubes of chocolate
50 g meringues

Preparation

1. Separate the egg whites from the yolks. Mix the baking powder with 1 ml of vinegar, then stir it into the yolks. 2. Beat the egg whites until stiff, gradually add the salt and sugar, then add the yolks. Sift the flour and fold it in with a spatula, using gentle strokes from the bottom up. 3. Line a 24 cm round pan with baking paper and pour in the batter. Bake for approximately 30 minutes at 180 °C, until lightly golden and a toothpick inserted in the middle comes out clean. 4. Leave the sponge to cool for 60 minutes, then cut it in two. Whip 100 ml of cream and gently mix it with Finetti until smooth. Fill the cake with the cream. 5. Whip the remaining 200 ml of cream and fold in the blueberry preserves. Cover the cake with the cream, sprinkle with the pistachio flakes and chopped chocolate, then arrange the meringues around the edge. 6. Refrigerate the cake for 120 minutes before serving.

Notes

You can replace the blueberry preserves with 100 g of raspberry jam; the cake contains gluten, eggs, dairy and hazelnuts. Eggs at room temperature are easier to beat, and the egg whites should go into a bowl with no trace of yolk. In a wider pan, the sponge will be thinner and may bake in less than 30 minutes, so keep an eye on the browning. The liquid cream for whipping should be cold. I plan to make it a few hours before the meal; I made it for my son's birthday, when he turned 4, on 12.11.2013, and he loved it. Looks-wise, it's closer to a loaf cake covered in whipped cream than a bakery cake. Keep it covered in the fridge and eat it within 3 days. A slice goes well with a glass of cold milk.