I did not want to start this week with a cake after the mogollón that we have these holidays, but of course ... then when I put my birthday cake ?.
(I'm sorry Juanfra, I know I promised you a cleansing recipe.; D) Also after the snowfall that has just fallen tonight and yesterday, it is even pretty and very consistent, hehehe.
The first cake with cream I made -because I made two-, we ate it the same day of the birthday, on January 3, and this one that you see in the photo is the one that I took this Saturday to the guard, but it is the same than the one I prepared for "my day."
The recipe, as always, is the simplest: a Genoese cake, a syrup to get the cake drunk and 1 kilo of whipped cream.
The candles, Javi put them ... and to blow for 36th time.
Turn off the light I'm ready to blow again: "fffffffssssssssssssssssssssssssssss".
Applause ... plaf, plaffff, plafffffffff
A Genoese sponge cake:
120gr of flour
1 pinch of salt
To get the cake drunk:
100gr of water
50gr of the liquor you like best (I put Ron Brugal)
To fill and decorate:
1 kilo of whipping cream with more than 35% fat (very cold)
120 gr of glass sugar
You will also need:
A 17-18cm mold so that the cake is taller (for 8 portions)
A pastry bag with nozzle to give the form to the cream
1.- Put the sugar of the cream that are 120gr in the glass very dry and pulverize programming 30 seconds in speed 5-10, if you want it finer program 30 seconds more. Reservation
2.- The Genoese sponge cake: Without washing the glass, put the butterfly and add the 120gr of sugar and the 4 eggs. Program 6 minutes, 37º, speed 3 and a half. When the time is up, reschedule another 6 minutes at speed 3 and a half but no temperature.
3.- Add flour and salt to the above and mix 4 seconds at speed 3. Finish wrapping with the spatula and pour the mixture into a greased cake pan. Bake in preheated oven at 180º with heat up and down for 25-30 minutes or until ready.
4.- The syrup: with the clean glass, pour all the syrup ingredients and program 6 minutes, 100º, speed 2. Reserve and let cool.
5.- Cream: it must be very cold from the fridge, pour it into the clean glass and can also be cold (leave it in the fridge for a while), program speed 5 without programming time and wait until mount. Once ready add the glass sugar that we had reserved and integrate it with the help of a spatula. Enter the cream into the pastry bag.
- Open the Genoese cake in half, reserve one of the halves and get drunk what will be the base of the cake, with half the syrup.
- Put part of the cream on top to fill it.
- Put the other half of the cake on the cream and make it drunk with the rest of the syrup.
- Decorate the sides and the top with the rest of the cream.
You already have your cake. Enjoy it.