A birthday cake for children with white chocolate, strawberries, blueberries, and colorful sprinkles.
Ingredients
Sponge Cake
- 7 large eggs
- 1 cup sugar
- 1 cup (150g) cake flour
- 1/3 cup (60g) potato starch
- 1/2 teaspoon baking powder
- 30g colorful sprinkles
White Chocolate Cream
- 200g white chocolate
- 500ml heavy cream (chilled)
- 500g mascarpone cheese (cold)
Plus
- 15 tablespoons Sprite for soaking
- 90g colorful sprinkles
- 200g strawberries
- 200g blueberries
- Mint leaves
Preparation
Sponge Cake Bring the eggs to room temperature by placing them in a bowl of warm water. Line the bottom of a round 26cm diameter cake pan with parchment paper, and secure the rim, leaving the excess paper outside. Preheat the oven to 170 degrees Celsius.
Separate the egg yolks from the whites. Beat the egg whites for about 2 minutes until they are nearly stiff, then gradually add the sugar, one tablespoon at a time, while continuing to beat until the whites form stiff peaks (about 8 minutes in total). After adding all the sugar, continue beating the whites for about 2 – 3 minutes until they are stiff and glossy. Then, still beating, add the egg yolks one by one (add the next portion only when the previous one is well beaten with the whites).
Sift the flour into a bowl along with the potato starch and baking powder, and mix well. Add it to the beaten mixture (preferably in 3 batches and through a sieve), mixing briefly on the lowest mixer speed or preferably gently folding with a spoon. Try not to deflate the beaten egg whites.
Pour the batter into the prepared pan, sprinkling colorful sprinkles here and there. Sprinkle about 2 tablespoons of sprinkles on top of the cake batter. Bake for about 35 minutes (until a toothpick inserted comes out clean). Immediately remove the cake pan from the oven and vigorously place it on the countertop. Let it cool completely. You can bake it earlier and store it in the cake pan, covered with a cloth.
White Chocolate Cream Break the white chocolate into pieces, place in a large bowl, and melt (in the microwave or using a water bath). Then gradually pour in a few tablespoons of heavy cream while stirring continuously with a spoon. If the chocolate seizes at the beginning, it will melt again after adding more cream. Chill the mixture in the fridge until very cold.
Remove the chocolate mixture from the fridge and beat together with mascarpone until fluffy (about 3 minutes of mixing). The cream is now ready to use.
Assembly Slice the cooled sponge cake into 3 layers. Place the first layer on a serving platter, sprinkle with 5 tablespoons of soaking Sprite. Arrange chopped strawberries (leaving 2 pieces for decoration), spread 1/3 of the cream, and sprinkle with 1 tablespoon of sprinkles.
Place the second layer, soak it, arrange blueberries (leave 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 Sprite. 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 several hours before serving.
