How big is the birthday cake in diameter?

This recipe is for one cake of approximately 20 cm in diameter.

Can I replace the strawberry puree with another fruit puree?

Yes, you can replace the strawberry puree with another fruit puree of your choice.

Should I store the birthday cake in the fridge before serving it?

Yes, it is recommended to store the cake in the fridge before serving to keep the whipped cream firm.

Can I make the cake in advance and freeze it?

Yes, you can make the cake in advance and freeze it. Make sure to wrap it well in plastic wrap and store it in an airtight container before freezing. Allow the cake to thaw completely before serving.

Birthday cake

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2h setting + 40 min

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An irresistible birthday cake that can serve for any party. A fresh, moist sponge with airy whipped cream piped around, yihaa!

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Ingredients

What do you need?

Quantity: 4 P

Cake:
250 g flour
2 tsp baking powder
0.5 tsp baking soda
Pinch of salt
170 g Solo patisserie
150 ml agave
3 large eggs
75 g yogurt
120 ml milk
0.5 cup concentrated strawberry puree

Concentrated strawberry puree:
900 g strawberries, chopped
100 g agave
In a tall pot
Simmer on low for 30 minutes, blend, and continue to simmer until a sticky mass
Let cool.

Finishing:
Whipped cream
1 tsp sugar

Cake:
250 g flour
2 tsp baking powder
0.5 tsp baking soda
Pinch of salt
170 g Solo patisserie
150 ml agave
3 large eggs
75 g yogurt
120 ml milk
0.5 cup concentrated strawberry puree

Concentrated strawberry puree:
900 g strawberries, chopped
100 g agave
In a tall pot
Simmer on low for 30 minutes, blend, and continue to simmer until a sticky mass
Let cool.

Finishing:
Whipped cream
1 tsp sugar

Preparation method

How do you make this?

Sponge: Mix margarine, agave, and yogurt thoroughly until a fluffy mass, with the texture of buttercream, for about five minutes. Add all other ingredients for the sponge to the mixture.

Mix everything well together.

Fold your strawberry reduction into the batter.

Grease 2 baking pans and sprinkle them with flour. Divide the batter between the baking pans. Smooth out nicely. Bake for 30 to 35 minutes in a preheated oven at 180°C.

Let cool.

Finishing: Meanwhile, whip the cream until stiff.

Place a spoonful of whipped cream on the plate and lay the first sponge on top. Top the sponge with finely chopped strawberries. Spread the bottom of the second sponge with whipped cream and press the frosted side onto the strawberries.

Fill a piping bag with the remaining whipped cream and decorate the cake with piped whipped cream roses.

If you don't want to deal with the piping bag, you can safely use a spatula.

As long as you have fun 😉

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