Cake 6 years

Name: Cake 6 years - Ofelia C.
Ingredients: FOR THE CAKE BASE (ROUND SHAPE): For a 28 cm diameter round pan: 8 eggs; 2 tablespoons water; 10 tablespoons sugar; 2 tablespoons oil; 9 tablespoons flour; 1 tablespoon cocoa; 1 teaspoon baking powder; For the cakes tail; bake another round cake base; which will be hollowed out in the center with the help of a cup; then cut into two equal parts. FOR THE INNER CREAM: 2 packets of fruit; flavored cake cream; 300 ml cold milk; 4 tablespoons sugar; 100 g pineapple; 100 g kiwi; 100 g banana. FOR THE OUTER CREAM: 2 packets of chocolate; flavored cake cream; 300 ml cold milk; 4 tablespoons sugar; 2 packets of red gelatin; 25 green grapes; 25 purple grapes; white coconut.

Dessert - Cake 6 years by Ofelia C. - Recipia

The cake shaped like the number 6 was made for my sister's 6th birthday. The base is a simple cocoa sponge, filled with a cream flavored with berries, pineapple, kiwi, and bananas. For the shape, two round sponges are used: one serves as the base of the cake, while the other is cut and used for the tail. Finally, the cake is covered with chocolate cream, grapes, and red gelatin. QUICK INFO Total time: not specified; the cake should be refrigerated for at least 1 hour before serving Preparation time: unspecified Baking time: approximately 25-30 minutes for each sponge, depending on the oven Servings: unspecified; a round mold with a diameter of 28 cm is used Difficulty: medium, especially when cutting and assembling the number 6 Recipe type: birthday cake with fruit, berry cream, and chocolate cream INGREDIENTS For the round sponge, for a 28 cm mold 8 eggs 2 tablespoons of cold water 10 tablespoons of sugar 2 tablespoons of oil 9 tablespoons of flour 1 tablespoon of cocoa 1 pinch of baking powder For the cake shaped like the number 6, an additional round sponge is needed, prepared with the same ingredients and baked separately. The second sponge will form the tail of the number. For the berry cream 2 packets of berry-flavored cake cream 300 ml of cold milk, from the fridge 4 tablespoons of sugar 100 g of pineapple 100 g of kiwi 100 g of bananas For the chocolate cream 2 packets of chocolate-flavored cake cream 300 ml of cold milk, from the fridge 4 tablespoons of sugar For decoration 2 packets of red gelatin 25 green grapes 25 purple grapes White coconut, optional PREPARATION METHOD 1. Preparing the first sponge Separate the egg whites from the yolks. Beat the egg whites with the two tablespoons of cold water until foamy. Gradually add the sugar and continue mixing until you obtain a firm meringue. Mix the yolks with the oil, then gently fold them into the beaten egg whites. Stir from the bottom up to retain as much volume as possible. Sift the flour together with the baking powder and gradually add them to the mixture. Finally, sift in the cocoa and gently mix with a wooden spoon from the bottom up until the batter is uniform. Pour the mixture into a 28 cm round mold, greased with margarine or oil and dusted with flour. Baking paper can also be used. Bake the sponge in the preheated oven for about 25-30 minutes. The time may vary depending on the oven. After baking, allow the sponge to cool. 2. Baking the second sponge Prepare and bake another round sponge using the same quantities and steps. This will be used for the tail of the number 6. It is important that both sponges are completely cool before cutting and assembling. A cooled sponge is easier to cut and crumbles less. 3. Preparing the berry cream Prepare the berry-flavored cake cream according to the instructions on the package, using the 300 ml of cold milk and the 4 tablespoons of sugar. Cut the pineapple, kiwi, and bananas into small pieces. Reserve some fruit for decorating the tail as specified in the recipe. Cut the first sponge into two layers. Spread the berry cream between the layers, then place the pieces of pineapple, kiwi, and bananas. Cover with the second layer of sponge. 4. Forming the number 6 Take the second round sponge and cut a hole in the middle using a cup. After obtaining the ring shape, cut it into two equal parts. One half will be used as the tail. Attach it to the filled round sponge so that the entire cake resembles the number 6. At this point, the reserved fruits can be placed on the portion designated for the tail. 5. Preparing the chocolate cream Prepare the two packets of chocolate-flavored cream following the instructions on the package. Use the 300 ml of cold milk and the 4 tablespoons of sugar. Cover the entire cake with the chocolate cream, including the outer part of the tail. Smooth the cream as much as possible so that the decoration adheres better. 6. Decorating the cake Place the green and purple grapes around the edges of the cake. The fruits can be arranged alternately or in groups, depending on the shape of the cake. Prepare the red gelatin according to the instructions on the package and pour it over the cake. Allow the gelatin to set sufficiently before optionally adding some white coconut. Refrigerate the cake for about 1 hour. After it has cooled and the gelatin has set, it can be served. WHY I MAKE THIS RECIPE OFTEN It is a suitable cake for birthdays where the shape matters, especially when you want to build the number of the celebrated age. The sponge is simple, and the berry cream and fresh fruits give it a different taste from a cake filled only with chocolate. An advantage is that the shape can be adapted without special utensils. You only need two round sponges and a cup for cutting the second one. The decoration with grapes and gelatin covers any small differences from assembly. TIPS 1. The egg whites must be beaten well before adding the sugar. The dry ingredients should be sifted before incorporation to keep the mixture as uniform as possible. 2. Mix the batter from the bottom up, not vigorously, after adding the flour and cocoa. This way, the egg white foam is better preserved. 3. Let the sponges cool before cutting them. A warm sponge can break when slicing or cutting. 4. The cream is prepared with cold milk, straight from the fridge, according to the instructions on the package. The amount of milk in the recipe is 300 ml for each type of cream. 5. The gelatin must be prepared according to the instructions on the packet. Do not pour it over the cake while the assembly is unstable or the cream is very soft. SUBSTITUTIONS In the original recipe, the fruits used are pineapple, kiwi, and bananas. These are arranged according to preference and do not need to be distributed in perfectly equal quantities. The berry cream and chocolate cream are cake products prepared with cold milk and sugar, exactly as per the instructions on the package. No substitute is specified for these creams, so changing them may alter the texture and preparation method. VARIATIONS The number can also be made for other ages, keeping the same idea: one round sponge for the body of the number and a second sponge for the cut-out and tail. The decoration can be made with only green grapes or only purple grapes, but the original version uses both colors. Coconut is optional and is added only after the gelatin has set sufficiently. SERVING IDEAS The cake is served cold, after at least one hour in the fridge. It can be cut into slices from the round area and from the tail, ensuring that each portion includes sponge, cream, and fruit. FREQUENTLY ASKED QUESTIONS Do both sponges bake in the same pan? Yes. The recipe indicates using a 28 cm round mold and baking a second sponge separately with the same ingredients. If there is only one mold, the sponges are baked one at a time. How long does it take to bake a sponge? Each sponge bakes for approximately 25-30 minutes in the preheated oven. The time depends on the oven, so the recipe mentions it as a guiding interval. What happens to the part removed from the middle of the second sponge? The second sponge is hollowed out with a cup, then the resulting ring is cut in half. One half is the tail of the number 6. The recipe does not specify the use of the other half. Can I put all the fruits between the layers? The fruits are added according to preference, but the recipe reserves some for the tail. The pineapple, kiwi, and bananas are diced before being placed over the cream. When is the coconut added? Coconut is optional and is sprinkled after the gelatin on top has set sufficiently. NUTRITIONAL VALUES The values below are estimates and can vary significantly depending on the brand of cream powder, the actual amount of sugar, and the number of servings. The estimate assumes using both sponges and dividing the cake into 12 servings. For one serving of approximately 1/12 of the cake: Calories: approximately 400-500 kcal Protein: approximately 8-10 g Carbohydrates: approximately 55-65 g Fats: approximately 15-20 g The fruits contribute carbohydrates and fiber, while the eggs provide protein and fats. The cake cream, sugar, sponge, and gelatin can significantly alter the final value, which is why these numbers should not be considered exact. STORAGE AND REHEATING The cake is stored in the refrigerator, covered, until serving. The cream and fresh fruits do not pair well with storage at room temperature for long periods. It is not reheated. It is served cold, after resting in the refrigerator. The gelatin can soften if the cake sits too long in a warm place, so it is preferable to take it out of the fridge just before slicing and serving.

Ingredients

FOR THE CAKE BASE (ROUND SHAPE): For a 28 cm diameter round pan: 8 eggs
2 tablespoons water
10 tablespoons sugar
2 tablespoons oil
9 tablespoons flour
1 tablespoon cocoa
1 teaspoon baking powder
For the cakes tail
bake another round cake base
which will be hollowed out in the center with the help of a cup
then cut into two equal parts. FOR THE INNER CREAM: 2 packets of fruit
flavored cake cream
300 ml cold milk
4 tablespoons sugar
100 g pineapple
100 g kiwi
100 g banana. FOR THE OUTER CREAM: 2 packets of chocolate
flavored cake cream
300 ml cold milk
4 tablespoons sugar
2 packets of red gelatin
25 green grapes
25 purple grapes
white coconut.

Cake 6 years

Ingredients

Tags

Categories