John Myers
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Birthday Cake (Katrine Lihn)
The perfect birthday cake (katrine lihn) recipe with a picture and simple step-by-step instructions.
Dough (for 4 floors):
- 2 Eggs
- 50 g Butter for greasing
- 60 g Cocoa powder
- 100 g Cane sugar
- 300 g Sugar brown
- 400 g Flour
- 500 g Salted butter
- 500 ml Whole milk
- 1 Sachets Tartar baking powder
Filling:
- 2 tbsp Food starch
- 300 g Strawberries
- 400 g Raspberries
- Juice and zest of a lime
Frosting:
- 5 Protein
- 1 tsp Tartar baking powder
- 5 tsp Glucose syrup
- 120 ml Water cold
- Butter for greasing
Decoration:
- 1 tsp Vanilla sugar
- 50 g Raspberries
- 50 g Blueberries
- 100 g Almonds
- 100 g Powdered sugar
- 20 ml Rose water
- Food coloring red
- Marzipan
- Preheat the oven to 190 degrees.
Cake bases:
- For the cake bases, beat the butter and sugar until frothy, then stir in the eggs well. Add milk, flour, baking powder and cocoa and stir until smooth. Then divide the dough into four portions.
- Grease two loaf tins (20×20 cm) well and add a portion of dough each. Before baking, open the molds once on the work surface so that no bubbles form during baking. Bake in the oven for a good 35 minutes. When the first two floors are completely baked, they are thrown onto baking paper and allowed to cool down. Now bake the two remaining portions. To make the glucose syrup yourself, simply heat the grape sugar with water in a small saucepan while stirring constantly, bring to the boil and it is ready. Marzipan production: Pour boiling water over the almonds and let them steep for 5 minutes. Drain and then peel off the shell. Pat dry with a kitchen towel and grind finely in a grinder or lightning chopper. Sift the powdered sugar over the ground almonds and knead. Gradually work in rose water. Put a small ball of the marzipan aside, color the rest red with food coloring. Cut 4 to 6 balls, press flat and shape a wick from the light marzipan in the upper area and insert it. Roll the candle into shape. Decoration: wash, clean, sort the berries and dry them with a kitchen towel.
Filling:
- Sort, clean and puree the berries. Then rub through a sieve. Pour into a large saucepan and bring to the boil once. Mix the juice of the lime with a tablespoon of cornstarch and add the zest to the fruit pulp. Boil once, be careful, this mass burns quickly.
Frosting:
- Beat the sugar, egg white, water, syrup and baking soda in a saucepan or metal bowl. Then put in the water bath and whisk while the water begins to boil underneath. When the cream has become frothy, it can be left to cool. When all the ingredients have been prepared, the cake can be assembled: To do this, place a base on a cake plate and spread a thin layer of frosting with a tablespoon. Put a tablespoon of berry cream on top. Place the next shelf and proceed as before. The last floor is no longer filled with berries. Once everything is layered, the cake is completely covered with the frosting. Finally, carefully insert the candles into the frosting and drape berries between them. Chill until ready to serve.
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