Birthday cake for Bia

Birthday Cake for Bia – A Delicacy with a Festive Flavor

Today, I invite you to discover the recipe for a special birthday cake, lovingly created to celebrate a unique moment – my little princess Bia's first year. Although the final result wasn't exactly as I imagined, each bite is filled with love and joy. This cake is not just a simple dessert, but a sweet story, full of enticing flavors and cheerful colors, perfect for any celebration.

Total preparation time: 2 hours
Baking time: 40 minutes
Number of servings: 12

Ingredients

For the sponge:
- 14 eggs
- 14 tablespoons of sugar
- 14 tablespoons of flour
- 4 tablespoons of unsweetened cocoa powder
- A pinch of baking powder

For the pineapple cream:
- 250 ml pineapple yogurt
- 200 g ricotta
- 200 ml whipped cream
- 15 g gelatin sheets
- 4 tablespoons of sugar
- A few slices of fresh pineapple

For the kiwi cream:
- 250 ml kiwi yogurt
- 200 g ricotta
- 200 ml whipped cream
- 10 g gelatin sheets
- 4 tablespoons of sugar
- 2 kiwis

For the chocolate cream:
- 2 packets of chocolate cream with rum (from Dr. Oetker)
- 400 ml boiled and cooled milk
- 50 g dark chocolate

For the syrup:
- 500 ml water
- Syrup from a canned pineapple
- 5 tablespoons of sugar
- 2 rum essences (10 ml each)
- 1 almond essence (10 ml)

For decoration:
- 300 ml whipped cream
- 50 g grated chocolate
- Red grapes
- Crunchy letters made from sponge for the birthday message

Preparation

Step 1: Preparing the sponges
We start by preparing the two sponge layers. Separate the eggs into two large bowls – egg whites and yolks. Using a mixer, beat the egg whites with the sugar until they become a firm, shiny foam. This is the essential step to achieve a fluffy sponge. Gradually add the yolks while continuing to mix.

Sift the flour mixed with baking powder and gently fold it into the mixture, being careful not to lose the air from the egg whites. Divide the mixture into two equal parts, adding cocoa to one of them.

Prepare a rectangular baking pan (25/35 cm) lined with baking paper. Pour the white and cocoa mixtures into the pan, alternating between them to create a spiral design. If it doesn't turn out perfectly, don't be discouraged! Even sponges with different shapes can provide a rustic and characterful appearance. Bake the sponges for 25-30 minutes at 180°C, until they pass the toothpick test.

Step 2: Preparing the creams
For the pineapple cream, soak the gelatin in cold water for 5-10 minutes, then dissolve it over low heat with the pineapple juice. Let it cool. In another bowl, mix the pineapple yogurt with ricotta and sugar, then incorporate the cooled gelatin. Whip the cream and gently fold it into the pineapple mixture. Chill.

Repeat the process for the kiwi cream, using the corresponding ingredients. Here, the gelatin will dissolve the same way, and the fruity taste of the kiwi will add a fresh note to the cake.

For the chocolate cream, mix the chocolate cream with the cold milk, beating it until it becomes a thick foam. Add the grated chocolate for extra texture and flavor.

Step 3: The syrup
To keep the sponges moist and flavorful, prepare the syrup. Mix all the ingredients in a saucepan and bring to a boil, then let it cool. This step is crucial, as the syrup will add moisture and flavor to each layer.

Step 4: Assembling the cake
Once the sponges have cooled, cut each sponge in half. On a serving platter, place the first sponge, drizzle it with syrup, add the pineapple cream and slices of pineapple. Place the second sponge, repeat the process with the kiwi cream and fresh kiwi. Continue with the third sponge, applying the chocolate cream and covering the sides of the cake with it.

Step 5: Decorating
The final step is decorating the cake. From the fourth sponge, cut letters to form the name "Bia." These can be covered with whipped cream for a more elegant look. Decorate the cake with grated chocolate and red grapes for a touch of freshness.

Useful tips
- Make sure all ingredients are at room temperature before starting the cake preparation. This will help with better homogenization of the mixtures.
- If you want a less sweet cake, reduce the amount of sugar in the creams.
- Another delicious variation would be to replace the pineapple yogurt with mango or peach yogurt for a tropical flavor.
- You can serve the cake alongside vanilla ice cream or a fruit sauce to enhance the taste.

Nutritional benefits
This cake contains a variety of healthy ingredients, such as yogurt and fruits, which provide vitamins and minerals. Additionally, dark chocolate has beneficial antioxidant effects on the body.

Frequently asked questions
1. Can I use other types of flour?
You can use whole wheat flour for a healthier option, but the texture will be different.
2. How can I keep the cake fresh?
Store the cake in the refrigerator, covered with plastic wrap, to prevent it from drying out.
3. Is gelatin necessary in the creams?
Gelatin helps stabilize the creams; without it, the consistency will be softer.

Every bite of this birthday cake is a celebration of love and diverse flavors. I hope this recipe becomes part of your sweet memories, just as it has for me! Enjoy every moment!