Birthday cake

I tasted this particular cake for the first time on my tenth birthday. It was made by my mom's friend, Anna, who gladly gave me the recipe.

She has since become my favorite. Although it takes effort to get the result it compensates me because it is delicious and everyone likes it.

I last made it on May 29, 2021, the day my twin sister Marianna and I turned 16 years old.

Good luck! Thanks for the recipe Mrs. Anna!

Recipe

For one layer of sponge cake:

• 3 eggs
• 100g sugar
• 75g all-purpose flour
• 10g cornstarch
• ½ tsp baking powder
• 2 vanilla capsules

For the vanilla cream:

• 525g whole milk
• 225g heavy cream
• 3 vanilla capsules
• 6 egg yolks
• 1 ½ egg whites
• 120g sugar
• 60g cornstarch

For the chocolate frosting:

• 300g milk chocolate
• 500g heavy cream

For one layer of sponge cake:

1. Preheat your oven to 180 C (or 350 F)
2. Mix the eggs, the sugar, and the vanilla capsules and incorporate air in that mixture for 5 minutes until it is fluffy and white.
3. Using a fine sieve, sift the flour, the cornstarch, and the baking powder. Fold carefully with a silicone spatula while trying not to deflate the eggs.
4. Transfer the mixture to a baking sheet (25x38 cm) or in a round pan (35 cm) with baking paper inside and bake it in the oven for 12-15 minutes or until golden brown.

For the vanilla cream:

1. Combine the milk and the heavy cream in a saucepan. Bring it to a low boil over low heat.
2. Using a hand blender mix the eggs, the vanilla capsules, the cornstarch, and the sugar in a big bowl until the sugar is dissolved.
3. When the milk in the saucepan boils, add half of it to the egg mixture while stirring continuously.
4. Then, add the new mixture to the remaining milk into the saucepan and stir it vigorously until the cream thickens and starts boiling.
5. Add the cream into a heatproof bowl, cover it with a piece of plastic wrap that is touching the cream, and put it in the fridge.

For the chocolate frosting:

1. Boil 200g of heavy cream. Add the chocolate, and stir until it melts.
2. Whip the remaining 300g of heavy cream until you have stiff peaks. Fold the mixture with a spatula until it the whipping cream and the chocolate ganache incorporate.
3. Place the frosting in the fridge.

Staging the cake:

1. At this point, you must have 3 sponge cakes prepared which are left to cool down, the vanilla cream, and the chocolate frosting. They must have been for at least one day in the fridge. Now you can start staging the cake.
2. Whip the creams until they are fluffy and place the first sponge cake in the stand.
3. Spread on it half of the vanilla cream, then place the second sponge cake on top and repeat the same procedure for the other half of the vanilla cream.
4. Place the last sponge cake on top and spread the frosting on it and the sides.
5. Decorate the cake and place it in the fridge for at least 5 hours.