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Birthday cake

Foodie

Foodie

dessert

75

minus

Recipe for

8

person

persons

75

minutes

For the sponge cake

8 eggs

240 g granulated sugar

40 g butter

240 g pastry flour

For finishing

1 l cream

50 g granulated sugar

Strawberry jam

1 packet butter cookies

30 cl cream

Silver spheres (by the baked goods in the supermarket)

A few mint leaves, finely chopped

Strawberries

Roadmap

Preheat the oven to 165 °C
Beat the eggs and stir in the granulated sugar
Heat the mixture while whisking over a low heat to 40-50 °C, so that the sugar melts well with the eggs
Pour the mixture into the mixing bowl of a food processor and beat until white and creamy. The mixture is sufficiently beaten when you can make a drawing in it
Pour over into another large bowl
Melt the butter over medium heat
Gently mix the flour into the egg mixture, whisking.
Stir in the melted butter. Make sure everything is well mixed
Pour the batter into a buttered springform pan and bake for 35 minutes in the preheated oven
Remove the cookie from the springform pan and allow to cool on a wire rack
Meanwhile, whip the whipped cream with the granulated sugar. The whipped cream must remain spreadable
Using a serrated knife or a saw blade, cut the cookie lengthwise into three parts. Make a small cut on the side of the cookie, so that you can put the three parts in the same order when finishing.
Brush the lower part of the cookie with a layer of strawberry jam. This will ensure that the cookie will not dry out.
Put the middle part of the cookie back on top
Cover this part with a layer of whipped cream and put the top part of the cookie back on top
Brush the cake all over with whipped cream and smooth out nicely
Blend the butter cookies to crunch in the mixer
Finish the cake on the side with this crunch
Whip the cream and spoon it into a piping bag
Pipe tufts of cream on the edge of the cake
Place a silver ball on each topping and finish with the finely chopped mint
Finish off with some strawberries

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

For the sponge cake

8 eggs

240 g granulated sugar

40 g butter

240 g pastry flour

For finishing

1 l cream

50 g granulated sugar

Strawberry jam

1 packet butter cookies

30 cl cream

Silver spheres (by the baked goods in the supermarket)

A few mint leaves, finely chopped

Strawberries

Fan of this recipe?

View more

Preparation

75

minus

Preheat the oven to 165 °C
Beat the eggs and stir in the granulated sugar
Heat the mixture while whisking over a low heat to 40-50 °C, so that the sugar melts well with the eggs
Pour the mixture into the mixing bowl of a food processor and beat until white and creamy. The mixture is sufficiently beaten when you can make a drawing in it
Pour over into another large bowl
Melt the butter over medium heat
Gently mix the flour into the egg mixture, whisking.
Stir in the melted butter. Make sure everything is well mixed
Pour the batter into a buttered springform pan and bake for 35 minutes in the preheated oven
Remove the cookie from the springform pan and allow to cool on a wire rack
Meanwhile, whip the whipped cream with the granulated sugar. The whipped cream must remain spreadable
Using a serrated knife or a saw blade, cut the cookie lengthwise into three parts. Make a small cut on the side of the cookie, so that you can put the three parts in the same order when finishing.
Brush the lower part of the cookie with a layer of strawberry jam. This will ensure that the cookie will not dry out.
Put the middle part of the cookie back on top
Cover this part with a layer of whipped cream and put the top part of the cookie back on top
Brush the cake all over with whipped cream and smooth out nicely
Blend the butter cookies to crunch in the mixer
Finish the cake on the side with this crunch
Whip the cream and spoon it into a piping bag
Pipe tufts of cream on the edge of the cake
Place a silver ball on each topping and finish with the finely chopped mint
Finish off with some strawberries

‍

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Watch the video

Preheat the oven to 165 °C
Beat the eggs and stir in the granulated sugar
Heat the mixture while whisking over a low heat to 40-50 °C, so that the sugar melts well with the eggs
Pour the mixture into the mixing bowl of a food processor and beat until white and creamy. The mixture is sufficiently beaten when you can make a drawing in it
Pour over into another large bowl
Melt the butter over medium heat
Gently mix the flour into the egg mixture, whisking.
Stir in the melted butter. Make sure everything is well mixed
Pour the batter into a buttered springform pan and bake for 35 minutes in the preheated oven
Remove the cookie from the springform pan and allow to cool on a wire rack
Meanwhile, whip the whipped cream with the granulated sugar. The whipped cream must remain spreadable
Using a serrated knife or a saw blade, cut the cookie lengthwise into three parts. Make a small cut on the side of the cookie, so that you can put the three parts in the same order when finishing.
Brush the lower part of the cookie with a layer of strawberry jam. This will ensure that the cookie will not dry out.
Put the middle part of the cookie back on top
Cover this part with a layer of whipped cream and put the top part of the cookie back on top
Brush the cake all over with whipped cream and smooth out nicely
Blend the butter cookies to crunch in the mixer
Finish the cake on the side with this crunch
Whip the cream and spoon it into a piping bag
Pipe tufts of cream on the edge of the cake
Place a silver ball on each topping and finish with the finely chopped mint
Finish off with some strawberries

‍

Recipe for

8

person

persons

75

minutes

For the sponge cake

8 eggs

240 g granulated sugar

40 g butter

240 g pastry flour

For finishing

1 l cream

50 g granulated sugar

Strawberry jam

1 packet butter cookies

30 cl cream

Silver spheres (by the baked goods in the supermarket)

A few mint leaves, finely chopped

Strawberries

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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