A birthday cake for children with white chocolate, strawberries, blueberries, and colorful sprinkles. You will prepare this wonderful confetti cake with pure pleasure – quickly and easily.
Ingredients
Sponge cake
- large eggs: 7
- sugar: 1 cup
- cake flour: 1 cup (150 g)
- potato starch: 1/3 cup (60 g)
- baking powder: 1/2 teaspoon
- colorful sprinkles: 30 g
White chocolate cream
- white chocolate: 200 g
- heavy cream (30%): 500 ml
- cold mascarpone: 500 g
Also
- sprite: 15 tablespoons for soaking
- colorful sprinkles: 90 g
- strawberries: 200 g
- blueberries: 200 g
- mint leaves
Preparation
Sponge cake
Warm the eggs, for example, by placing them in a bowl and covering with very warm water from the tap. Line the bottom of a 26 cm round springform pan with parchment paper, securing the ring while letting the excess paper hang outside. Preheat the oven to 170°C.
Separate the egg yolks from the whites. Beat the egg whites for about 2 minutes until almost stiff, then gradually add sugar, one tablespoon at a time, continuously beating until perfectly stiff (about 8 minutes in total). After adding all the sugar, beat the whites for about 2-3 minutes until stiff and glossy. Then, still beating, add the yolks one at a time (add the next one only after the previous one has fully combined with the whites).
Sift the flour together with potato starch and baking powder into a bowl, and mix well. Add to the whipped mixture (preferably in 3 parts and through a sieve), each time briefly mixing on the lowest speed of the mixer or preferably gently stirring with a spoon. Try not to deflate the beaten foam.
Pour the batter into the pan, simultaneously sprinkling colorful sprinkles in places, and add about 2 tablespoons of sprinkles on top of the batter. Place in the preheated oven and bake for about 35 minutes (until a toothpick comes out clean). Immediately remove the springform pan from the oven and set it down vigorously on the countertop. Cool completely. You can bake it in advance and store it in the springform pan, covered with a cloth.
White chocolate cream
Break the white chocolate into small pieces, place in a large bowl, and melt (in a microwave or a water bath). Then, gradually add a few tablespoons of heavy cream, continuously stirring with a spoon. If the chocolate initially curdles, it will melt again after adding more cream. Place the mixture in the refrigerator to chill; it should be very cold.
Remove the chocolate mixture from the refrigerator and beat together with the mascarpone until fluffy (about 3 minutes of mixing). The cream is now ready to use.
Assembling the cake
Cut the cooled sponge cake into 3 layers. Place the first layer on a cake stand, sprinkle with 5 tablespoons of the soaking liquid. Arrange chopped strawberries (save 2 for decoration), spread 1/3 of the cream, and sprinkle with 1 tablespoon of sprinkles.
Place the second layer, soak it, arrange the blueberries (save a few for decoration), spread 1/3 of the cream, and sprinkle with 1 tablespoon of sprinkles.
Place the last layer, soak it with the remaining soaking liquid. Cover the entire cake with the remaining cream and sprinkle with the remaining sprinkles. Place the reserved strawberries, blueberries, and mint leaves in the center. Refrigerate for a few hours before serving.
