Happy Birthday Giulia!!!
It is very nice to remember the birthday of a friend and surprise her with an unforgettable and tasty cake, composed of 2 layers of Bavarese (Bavarian) cream, a layer of almonds to symbolize the rebirth, and a layer of vanilla that spreads sweetness, covered by a Frost of berries, to represent the elixir of long life.
Even though work and family take a lot of my time, I always find time to make a birthday cake.
Through this process, I asked myself many times how having a cake on your birthday become so popular and so internationally wide spread.
Doing some research online I found on some sites that the merit of having introduced this custom goes to the ancient Greeks.
On the sixth day of each month, they would pay tribute to the goddess Artemis, the guardian of the Moon, by bringing round cakes to her temple to represent the shape of the moon – white, made with flour and honey – that were lit with candles, smoke which was believed to carry desires up to heaven.
A Birthday Cake for a Friend
Ingredients
Almond Bavarian Cream
- 300 g whipping cream 1 ¼ cup
- 200 g milk 6.76 oz
- 3 yolks
- 8 g gelatin sheets 0.3 oz
- 120 g sugar ½ cup
- 100 g chopped almonds 1 cup
- 3 drops of almond extract
Vanilla Bavarian Cream
- 300 g whipping cream 1 ¼ cup
- 200 ml milk 6.76 oz
- 3 yolks
- 8 gelatin sheets
- 120 g sugar ½ cup
- 1 scraped vanilla caviar
Crust
- 350 g honey graham 12.5 oz
- 32 g sugar 1.13 oz
- 75 g melted butter 2.65 oz
Frost
- 400 g organic frozen berries 0.88 lb
- ½ glass lemon juice
- 50 g sugar 1.7 oz
- 1 powdered gelatin envelope
Instructions
- Almond Bavarian Cream
- Soak the gelatin in cold water for more than 15 minutes.
- Slightly beat the egg yolks with sugar and avoid making bubbles.
- Pour the milk into the eggs and cook up to 82°C (179.6°F).
- Add the squeezed gelatin and mix well until all is dissolved after filtered with a colander and let it cool.
- In the meantime, whip the cream and incorporate it gently into the compost that it was cooled to 30°C (86°F).
- Add almond extract and chopped almonds, mix until all is amalgamated well.
- Vanilla Bavarian Cream
- The procedure is the same as the Almonds Bavarese Cream but substitute the almonds with, obviously, scraped vanilla pod.
- Crust
- Combine honey graham crumbs with sugar and butter, press onto the bottom of 24cm (9 inches) springform pan, and store in the fridge.
- Frost
- Place the frozen berries in a saucepan.
- And let them cook until they release their juice and then stir from time to time.
- Use a Hand Blender until you get a smooth cream and filter.
- Sprinkle gelatin over cold lemon juice and let it sit still for 5minutes, dissolve in a pan at low flame.
- Put the dissolved gelatin into the filtered berries cream and stir until it is incorporated.
- Assembling
- Put the Almond Bavarian Cream over the crust and place inside the freezer for at least 2 hrs.
- Then spread the Vanilla Bavarian Cream over the frozen AlmondBavarian Cream and replace inside the freeze for others 2hrs.
- Frost the cake with the berries cream and store it in the fridge until becomes jelly.
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