lunedì 11 luglio 2011

birthday cake for the fortieth anniversary of a friend!

I was a little absent in this last period and I'm sorry, but the reason was important : my holidays after a year of work! I'll try to remedy with this beautiful cake  (yes I'm very proud of it) prepared for a very special anniversary: 40 years of a friend, an event that should celebrate with a beautiful creation because it is such a golden opportunity also the ideal place to experimetn and test skills! So happy birthday Paola and gooooo the fun now really begins!

  • 1 chocolate sponge cake 26 cm in diameter
  • 750 g whipped cream
  • for the custard:
  • 200g whole milk 
  •  50g fresh cream      
  • 75g egg yolk 
  • 75g sugar   
  • 10g corn starch          
  • 10g rice starch         
  • 1/2 vanilla bean   
  • 600 g strawberries
  • 2 tbs vanilla liquer 
  • 2 tbs brown sugar                  
  • grated pistachios
  • 2 jelly sheets

Prepare the sponge cake a day before, it will be easier to cut and stuff.
Cut it into three discs and lay the first disc in an adjustable mold.
Prepare the custard  and keep it in the refrigerator to cool.
Whip the cream with a spoonful of sugar and refrigerate.

Meanwhile, puree half the strawberries (leaving aside a dozen for decoration) with sugar and 1 tbs of vanilla liqueur; soak the first disc of sponge cake with this wet. Spread a layer of chantilly cream that you obtained by mixing the custard with the whipped cream (leave some of this aside for final decoration). Repeat until all ingredients are finished and you complete all 3 discs.

Now prepare the strawberry jelly:
soften the gelatine in a bowl with cold water for several minutes (not too long, otherwise the gelatin will  dissolve completely in the water)  then drain well and squeeze. Melt them in the liqueur on low fire and pour it on top of the cake. Put in the refrigerator to thicken. 

Finishing the cake:
Cover the entire cake with remaining whipped cream and create drawings with the comb; cut the remaining strawberries in half and lay them around the base of the cake. Spread the chopped pistachios on top. Keep in refrigerator until ready to serve. 

Serves: 12 slices

With this reecipe I participate in the contest of Archcook 

And i take this post to thank again my friend  Sonia del blog La Cassata  who dedicated to me this award.  

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