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Seven magical birthday cakes

22 mayo, 2021

What is the highlight of any anniversary? Undoubtedly, the dessert with which the celebration ends and that allows to put a finishing touch to the party. That is why today we are going to review the seven magical birthday cakes, so that you can choose the best sweet.

Although preparing a birthday takes work, it’s worth it get organized and spend a little time preparing a homemade cake, its flavor is always better and with a little care we can achieve a colorful presentation. Your family and friends will surely recognize your effort.



We started with an elegant tart of buttercream, raspberries and mascarpone. Although it may not seem like it seeing the result, it is very simple with the right nozzle, get to shape the roses that decorate this cake. Try it and you will tell us.

  • Ingredients: 5 M eggs, 50 g of butter, 160 g of sugar, 160 g of loose flour, 1 pinch of butter to grease the mold, 200 g of egg whites, 300 g of sugar, 250 g of butter at room temperature, a few drops of pink food coloring, 250 g of raspberries, 90 g of icing sugar, 500 g of mascarpone.

  • preparation: We will start by preparing the Genoese sponge cake. To do this, we preheat the oven to 180 degrees and grease a 20-centimeter-diameter mold. Then we beat the eggs at room temperature together with the sugar until they triple in volume. Add the flour, butter and mix gently. Fill the mold and bake for about half an hour. To make the buttercream, we mix the whites with the sugar and the drops of pink food coloring, and heat it up to 65 degrees. We put this mixture in the bowl of a mixer and beat the meringue until stiff, then we add the butter in pieces until it forms a light and smooth cream. We reserve in a piping bag with a curly nozzle. For the filling, beat the mascarpone with the icing sugar until creamy, add the raspberries and reserve to fill the inside of the cake. For assembly, we will cut the cake into three parts. We distribute the filling cream with fruit in each layer. We spread the meringue and butter cream on the surface of the cake and make some rosettes with the pastry bag and 1M nozzle of the Wilton brand.


Doesn’t this delicious cookie and chocolate cake remind you of your childhood? There are recipes that cannot be missed and this is one of them. I assure you that you will succeed with your guests, be they adults or children.

  • Ingredients: 1 package and a half of rectangular cookies, 100ml of milk, 15ml of Amaretto liqueur (1 tablespoon), 1 bottle of 500g of cocoa and hazelnut spread, 200g of fondant chocolate, 100g of liquid cream, 40g of icing sugar (optional) , 20g of butter, chocolate noodles and M & M’s to decorate.

  • preparation: We start by preparing the mold in which we are going to prepare our cake. We grease it with butter and line it with parchment paper. We let part of the paper stick out on the sides, so we can unmold the cake more easily. Lightly heat the cocoa and hazelnut cream to make it easier to handle. We put the pot in the microwave and give it two or three 30-second heat strokes, at low medium power. We stir between each heat stroke. We are looking for a creamy but not liquid consistency, so we must be careful not to overdo it. We mix the milk and the Amaretto liqueur in a deep dish. We take a cookie and dip it in the mixture, without soaking it. We do the same with another cookie and so on until the base is covered. If the cookies are not the same width as the mold, we cut them to cover the entire surface well, using a serrated knife. We cover the first layer of cookies with a layer of cocoa and hazelnut cream and spread it well over the entire surface. We cover this layer with another layer of cookies, previously dipping them in the mixture of milk and Amaretto liquor. As we have done in the first step and for the first layer. We make alternate layers of cookies and of cocoa and hazelnut cream. As many as we can, until we run out of cream and finishing with a layer of cookies. We cover the mold with parchment paper (or wrapped in plastic wrap) and put it in the fridge, where we let it rest for an hour. After this time, we unmold the cake. If we let it warm up for a few minutes at room temperature, the task will be easier. We pull the excess of the parchment paper and remove the cake from the mold. We place it, face down, on an oven rack. And the rack, on a clean tray. We are going to bathe the cake in chocolate, the tray will collect the excess that drips and we can use it for something else. We prepare the bath, melting the chocolate, the cream and the icing sugar (if used) in a container in a bain-marie. We can also do it in the microwave, at low power, being careful not to burn. Once the chocolate has melted, beat until homogenized and add the butter. We beat again and pour the bath over the cake. We distribute it on the surface and the sides, so that it is well covered. We decorate the cake to taste. Personally, I like the retro feel of the colored noodles sprinkled on the surface. But I also complement it with a few M & M’s to give it a more powerful pop of color.


Central European sweets are all delicious, like this kardinalschnitten or cardinal slices, made up of delicious layers of meringue and sponge cake filled with cream Isn’t your mouth watering?

  • Ingredients: 4 egg whites, 6 tablespoons of sugar, 1/2 teaspoon of cream of tartar, ¾ cup of ground sugar, 4 yolks, 4 whole eggs, 100 g of sugar, 140 g of pastry flour, 10 g of cornstarch , 500 ml of whipped cream with two tablespoons of sugar and 3 teaspoons of soluble coffee.

  • preparation: We start by spreading a baking tray with butter. Cut three strips of baking paper the length of the tray and put them on the tray slightly apart, making sure that they are well glued to the plate so that they do not rise. Afterwards, we assemble a very firm meringue. In a bowl we put the 4 egg whites, the 6 tablespoons of sugar and the cream of tartar tip and beat a little by hand to make sure that there is no sugar or cream around the edges, then we beat with the rods at medium speed and when they have already taken consistency, we go up to high speed and beat for about three minutes, they have to be very well mounted. When they are very firm we add the sifted icing sugar. First half and then the rest, making enveloping movements from top to bottom with a spatula, until everything is well integrated. We put the meringue in the pastry bag with a large smooth nozzle and, on each strip of paper, we make three strips of meringue. We must bear in mind that if we move the sleeve very fast the strips come out thinner, if we go slower they are thicker. You have to catch the middle ground and try to make some strips as even as possible. We reserve the tray with the meringue, like this while it hardens, and preheat the oven to 150º. Next, we assemble the Genoese dough. In the same bowl without cleaning (if we have leftover meringue we can also leave it), add the eight egg yolks and the sugar. We proceed as before, first beating a little by hand to mix the sugar and then in the mixer at medium speed and finish at high speed. It has to be a very whipped pale cream. Add the sifted flour with the cornstarch and mix with enveloping movements ensuring that the mixture does not lose air. Incorporate the whipped whites to the point of snow and also mix with enveloping movements. We put in a sleeve with the same nozzle and fill the spaces between the meringue with it. We put the tray in the oven preheated to 150º for 40 minutes. To ensure that air does not condense inside the oven and the dough remains very dry, we can use a wooden spoon so that the oven door is semi-open, as a stop. We remove the tray from the oven and reserve. Meanwhile, we whip the cream with the sugar and the coffee extract, I did it with the Thermomix but you can use any robot you have, or some electric rods. Finally, we assemble the cake. We choose the layer that has been best to put it last. We remove the greaseproof paper and place a first layer of sponge cake and meringue on the serving tray, cover it with half of the filling, we continue with the next layer of sponge cake and meringue, the other half of the filling and the last layer of dough, squeezing lightly to set layers. With a spatula we spread the excess filling of the sides. We put in the fridge until serving time, at least an hour. Just before cutting it, we sprinkle it with ground sugar.


We go from Germany to Vitoria, with this San Prudencio cake you will discover a delicious typical dessert of our gastronomy which is very appropriate as a birthday cake.

  • Ingredients: 4 eggs, 120 g of sugar, 1 teaspoon of vanilla sugar, 120 g of pastry flour, 1 pinch of salt, 1 sachet of yeast, 500 g of cream with 35% fat, 60 g of sugar, 100 g of chopped fondant chocolate, 500 g of cream with 35% fat, 60 g of sugar, 100 g of Marc de Cava liquor or pomace cream and 2 tablespoons of pure cocoa powder.

  • preparation: We started by making the truffle cream. Put the cream and sugar in the glass and program 6 min / 90ºC / speed 2. Add the chocolate and mix 30 sec / speed 3, until the chocolate is melted. We put it in a bowl, let it cool and reserve it in the refrigerator. We continue preparing the Genoese sponge cake. In the clean glass, put the butterfly on the blades and put the eggs, the sugar, the vanilla sugar and set 6 min / 40ºC / speed 4, and then set 6 min / speed 4 (no temperature). We open the lid and add the flour, yeast and salt around the butterfly. We close and program 4 sec / speed 3. We remove the butterfly and, with the spatula, we finish wrapping the mixture carefully. Pour the dough into a greased mold and bake for about 20-25 minutes in a preheated oven at 180ºC. We wash the glass and the butterfly. We place the butterfly on the blades, pour the very cold cream, the …