Number Cake

Ingredients for 1 servings:

• 6 eggs
• 2 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 180 g flour
• 1 packet of baking powder
• 6 eggs
• 2 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 180 g flour
• 4 tbsp cocoa powder
• 1 packet of baking powder
• 6 sheets of gelatin
• 1 cup of cream, approx. 200 g
• 1 cup of cream cheese, approx. 200 g
• 50 g powdered sugar
• 100 ml egg liqueur
• 300 g raspberries, frozen
• 6 sheets of gelatin
• 1 cup of cream, approx. 200 g
• 1 cup of cream cheese, approx. 200 g
• 50 g powdered sugar
• chocolate sprinkles
• Confectionery, e.g. Raffaelo and/or Rocher for decoration
• Fruits, e.g. Amarena cherries, Physalis for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

great birthday cake

First, make the sponge cake; plan for three layers. One light and one dark sponge cake. Print out numbers or letters for the number cake. Preheat the oven to 160°C (320°F). Prepare two baking sheets and line them with baking paper. Divide the second sheet in half with aluminum foil. For the light sponge cake, beat 6 eggs until frothy and add hot water. Slowly add the sugar and vanilla sugar. Beat for at least 10 minutes, until the mixture is very light, almost white! Sift the flour with the baking powder and then slowly fold it in, ideally using a wide silicone spatula or a large whisk. Make sure to maintain the volume. Spread the batter evenly over the cake and the separated baking sheet. Bake for about 20 minutes in the preheated oven. Don’t forget to do the toothpick test, but under no circumstances open the oven completely. Let the cake cool in the oven, then immediately turn it out and remove the paper. Let it cool further and only then cut out according to the template. For the dark cake, repeat the recipe for the light sponge cake, but stir in the cocoa powder. Bake as for the light cake. Once all the layers have cooled, prepare the various creams. For the eggnog cream, soak 6 sheets of gelatine in cold water. Meanwhile, whip the cream until stiff. Fold in the cream cheese and powdered sugar and stir in the eggnog. Squeeze out the gelatine and very carefully heat it in a pan over the lowest heat, slowly adding 1-2 tablespoons of the cream, stirring constantly. Stir the gelatine into the cream. Let it set and just before it sets, pipe it onto the light cake layer with a piping bag and place the dark cake layer on top. For the raspberry cream, soak 6 sheets of gelatine in cold water. Whip the cup of cream until stiff and fold in the cream cheese. Heat the frozen raspberries, puree them, and press them through a sieve until you have nothing left but a puree. Fold the raspberry puree into the cream mixture. Squeeze out the gelatin and gently heat it in a pan over low heat, then slowly add 1-2 tablespoons of the cream, stirring constantly. Stir the gelatin into the cream. Let it set, and just before it sets, apply it to the dark base with a piping bag and place the last layer on top. Decorate as desired. Note: I made cake pops out of the leftover baked sponge cake. Otherwise, you can let your creativity run wild and decorate with anything you like. Fruit and sweets are best.