My Birthday Cake
So, being a student far from home, I decided to make myself a birthday cake. Due to rush, it didn’t turn out pretty, but it sure turned out tasty!
I took a recipe from a cooking magazine I brought from home (“Hrana I Vino”), but I modified it. I halved the amount for cream, except yolks, and didn’t add whipped cream in it (original asked for 200ml, to be whipped than mixed with cool cream and margarine) because I don’t like too creamy cakes. I replaced vanilla for chocolate pudding and didn’t add choco bananas because there aren’t any available where I live. Also replaced 4 packages of vanilla sugar for 1 tsp. vanilla essence.
(In this case, choco bananas are sweets made of chocolate-coated banana-flavoured-marshmallow. Original recipe asks for twelve.)
The original was called “Vanilla cake with choco bananas”, but since there was no vanilla pudding nor choco bananas, I have no proper title.
I also only used chocolate glaze for decoration - the recipe asked for 2 bags of vanilla-flavoured instant whipped cream.
Sponge:
6 egg whites
6 tbsp. sugar
12 tbsp. ground hazelnuts
2 tbsp. flour
1 tbsp. cocoa
1 package of baking powder (about 1 tsp.)
Filling:
6 yolks
400ml milk
1 bag of instant chocolate pudding
5 tbsp. sugar
1 tsp. vanilla essence
100g margarine
Decoration:
100g chocolate
1 tbsp. margarine
Preparation:
Sponge: Add sugar to yolks and beat until it melts. Add ground hazelnuts, flour, cocoa and baking powder and mix with wooden spoon. Pour mixture in large square pan lined with cooking paper (I used a baking sheet that came with the oven.). Bake in pre-heated oven at 180℃ for 20 minutes.
Filling: Pour 300ml milk in a saucepan, add sugar (and vanillin sugar if you use it instead of the essence) and warm up. Add instant pudding powder and 100ml milk to yolks and stir with the whisk. Add the mixture to the boiled milk, stirring all the while. When it thickens, remove the saucepan from fire. Beat butter until fluffy and add cooled cream.
Layering and decoration: Cut cooled sponge into three equal strips. Place one on the bottom, then half of the cream, one strip in the middle, then cream again and the last strip on the top.
Melt chocolate and margarine and when it cools down, pour over the top of the cake.
I took a recipe from a cooking magazine I brought from home (“Hrana I Vino”), but I modified it. I halved the amount for cream, except yolks, and didn’t add whipped cream in it (original asked for 200ml, to be whipped than mixed with cool cream and margarine) because I don’t like too creamy cakes. I replaced vanilla for chocolate pudding and didn’t add choco bananas because there aren’t any available where I live. Also replaced 4 packages of vanilla sugar for 1 tsp. vanilla essence.
(In this case, choco bananas are sweets made of chocolate-coated banana-flavoured-marshmallow. Original recipe asks for twelve.)
The original was called “Vanilla cake with choco bananas”, but since there was no vanilla pudding nor choco bananas, I have no proper title.
I also only used chocolate glaze for decoration - the recipe asked for 2 bags of vanilla-flavoured instant whipped cream.
Sponge:
6 egg whites
6 tbsp. sugar
12 tbsp. ground hazelnuts
2 tbsp. flour
1 tbsp. cocoa
1 package of baking powder (about 1 tsp.)
Filling:
6 yolks
400ml milk
1 bag of instant chocolate pudding
5 tbsp. sugar
1 tsp. vanilla essence
100g margarine
Decoration:
100g chocolate
1 tbsp. margarine
Preparation:
Sponge: Add sugar to yolks and beat until it melts. Add ground hazelnuts, flour, cocoa and baking powder and mix with wooden spoon. Pour mixture in large square pan lined with cooking paper (I used a baking sheet that came with the oven.). Bake in pre-heated oven at 180℃ for 20 minutes.
Filling: Pour 300ml milk in a saucepan, add sugar (and vanillin sugar if you use it instead of the essence) and warm up. Add instant pudding powder and 100ml milk to yolks and stir with the whisk. Add the mixture to the boiled milk, stirring all the while. When it thickens, remove the saucepan from fire. Beat butter until fluffy and add cooled cream.
Layering and decoration: Cut cooled sponge into three equal strips. Place one on the bottom, then half of the cream, one strip in the middle, then cream again and the last strip on the top.
Melt chocolate and margarine and when it cools down, pour over the top of the cake.