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 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 up a lot of my time, I always find time to make a birthday cake. Through this process, I often wonder how having a cake on your birthday became so popular and internationally widespread.

A Birthday Cake

Doing some research online, I found on some sites that the merit of introducing 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 was lit with candles, smoke which was believed to carry desires up to heaven.

A Birthday Cake
A Birthday Cake

A Birthday Cake for a Friend

Prep Time 40 mins Rest Time 5 hrs Total Time 5 hrs 40 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Description

Birthday Cake is an ambrosial of 1 layer of almond Bavarian cream and 1 layer of vanilla Bavarian cream, covered by a frost of berries.

Ingredients

Almond Bavarian Cream

Vanilla Bavarian Cream

Crust

Glaze

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 filtering with a colander, let it cool.
    • In the meantime, whip the cream and gently incorporate it into the compost that has been cooled to 30°C (86°F).
    • Add almond extract and chopped almonds, and mix until all is amalgamated well.

Vanilla Bavarian Cream

    • The procedure is the same as the Almonds Bavarese Cream, but the almonds are substituted with scraped vanilla pod. 

Crust

    • Combine honey graham crumbs with sugar and butter, press onto the bottom of a 24cm (9 inches) springform pan, and store in the fridge.

Glaze

    • Place the frozen berries in a saucepan. Let them cook until they release their juice, and then stir occasionally.
    • Use a Hand Blender until you get a smooth cream and filter.
    • Sprinkle gelatin over cold lemon juice and let it sit still for 5 minutes. 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 almond Bavarian cream and place it inside the freezer for 2 hrs.
    • Glaze the cake with the berries cream and store it in the fridge until it becomes jelly.
Keywords: Birthday cake
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