This is not really my birthday cake, but I liked it so much that I think it’s what I would have baked for myself, if it was not because I did not want to repeat it. I will explain you late the actual cake that I have baked for my birthday, but let’s focus on this one. I love both taste and style. Its rustic style and the color of those mini roses so beautiful and delicate, perfectly represent what I like and my personal style too. And the taste, well a surprise, because I’m not really excited about caramel, but this cake and this cream with a light touch of caramel was lovely!
I had to share the recipe with you because it has been a great discovery for me. As I was saying, it was not my birthday cake. I baked it for an order for the birthday of the wife of a work colleague. Normally, I do not shoot the cakes of the orders because I do not usually have the time, but this was soooo pretty that in half an hour I took some quick pictures to post them on the blog.
And as you can imagine, for a matter of time it is impossible to post my real birthday cake on the blog the same day that I eat it, I’m not so fast … So I had this saved to share on the blog for my birthday. Normally I do not usually try the cakes of my orders, but as this creation seemed so interesting to me, I made the two mini cakes that you see in the photos to be able to eat a bit. What you do not see is a slice, obviously I can not do that or I will not get paid!
I am sure that you would also have liked the cake that I have actually baked for my birthday. A drip Oreo layer cake that looks astonishing. Anyway, if I have time before they devour it, I’ll take a picture of it and share the recipe later. In addition to the layer cake, I have also baked 36 cupcakes (18 of them gluten-free), 24 mini cupcakes and a giant Oreo cupcake to bring in the office, because we are more than 200 and these people are hungry. So it has been a deadly weekend, but you know that I never get tired of baking.
And on the other hand, it is also a birthday for me a little sad. Although I’m already used to my birthday being something sad in general, often without celebrations because many years coincide with the Easter holidays. This year is especially sad, although it seems silly, it saddens me that it is my first birthday without my mother. I do not know how this day will happen without, for the first time in my life, she wishing me happy birthday.
In addition to that, this year two of my best friends are outside of Munich and have been months out. So that also makes me feel pretty lonely and I’m very sad. I miss them so much and I’d love them to be here so we can, at least, have a drink together. But hey, “c’est la vie!” We have to move on, something will celebrate something anyway. And although, I have always liked birthdays, except for the part of getting old, I think that from now on and I will not like them that much …
Caramel Strawberry layer cake
- 150 ml whipping cream
- 225 g sugar
- 100 g butter
- 1/2 tsp salt
- 300 g butter
- 330 g sugar
- 4 eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 Tbsp caramel
- 360 g flour
- 4 tsp baking powder
- 240 ml milk
- STRAWBERRY CREAM:
- 250 g mascarpone
- 200 ml whipping cream (very cold)
- 30 g of icing sugar
- 2 Tbsp freeze-dried strawberry powder
- 100 g of fresh strawberries cut into cubes
- CARAMEL BUTTERCREAM:
- 4 egg whites
- 1 pinch of salt
- 200 g sugar
- 60 ml water
- 220 g butter (soft)
- 4 Tbsp caramel
The first thing you should do is prepare the toasted butter for the cake because you have to let it cool before using it. To do this, pour the butter in a saucepan and heat until melted. Continue to cook it stirring occasionally for about 5 more minutes, until it has a color and a toasted smell.
Remove from heat and pour in a bowl. Allow to cool until it solidifies to a soft point to be able to beat it.
While you can prepare the caramel, for it warms the cream and reserves. In another saucepan, melt the sugar and heat until it reaches a temperature of 170ºC. Add butter, dice, and dice until mixing. Incorporate the salt and hot cream very carefully not to burn yourself because the hot cream reacts and will generate many bubbles.
Remove the caramel from the heat and let cool before.
Preheat the oven to 170ºC and grease two baking pans of 16 cm in diameter.
To prepare the cake, in the bowl of the mixer with the paddle attachment. Beat the butter with the sugar for about 5 minutes, until the mixture is spongy and whitish. Add the eggs, one at a time, beating 30 seconds for each of them. Add vanilla extract and caramel beating until incorporated.
Sift the flour with the baking powder. Add the flour and milk to the cake alternately and beating between additions, starting and ending always with the flour.
Divide the batter in the two molds equally. Bake for about 40 minutes or until you stick the cakes with a toothpick, it comes out dry. Remove from the oven and allow to cool completely on a rack before unmolding.
To prepare the cream of the filling, whisk the mascarpone with the icing sugar using the rods until it is creamy, about 1 minute. Add the cream that should be very cold and beat at high speed until the dough takes body, about 2 minutes. Add the lyophilized strawberry powder and whisk until the cream has a uniform color. Reserve the cream in the fridge until it is time to use it.
To prepare the buttercream, first prepare the meringue. To do this, put to heat in a saucepan the sugar with water. Enter a kitchen thermometer to control the temperature of the syrup.
Meanwhile, put the egg whites in the bowl of the blender with the salt and vinegar at a low speed, so that they can take body, but do not assemble them at all. When the temperature of the thermometer reaches 100 ° C, the speed of the blender rises to medium-high.
When the temperature of the syrup reaches 118 ° C remove from the heat and without stopping the mixer, pour into the egg whites very slowly and in the form of thread while you continue beating the egg whites at medium-high speed. Be very careful and do not pour the syrup on the rods in motion or you can splash and burn.
Continue beating at high speed for about 10 more minutes, until the meringue cools. Before adding the butter make sure the bowl is cold, if necessary wait 5 or 10 more minutes for the meringue to cool.
Add the butter in pieces little by little while you continue to beat at medium speed until it has been integrated, add the vanilla extract and at that time go back up the speed of the blender and beat the mixture for 5 more minutes. There is a moment in which it seems that it split, but in the last minute of shake it takes the necessary body, do not be scared. Finally, add the spoons of caramel and continue beating until it has been integrated.
We have everything ready to start assembling the cake. Cut the cakes in half so that you have two layers of each. Place a layer of cake as a base, spread it with a little caramel and cover with ⅓ of the strawberry cream. Spread some pieces of fresh strawberry over the cream and cover with a second cake layer.
Repeat this step until you have the 4 layers made. Now it's time to frost the cake with the caramel buttercream. First we will give a very thin layer, cover crumbs and let it chill in the fridge for 30 minutes. If you like it that way, in effect naked you would be done, you only have to touch up the imperfections a little.
If not, you can give it a second layer of buttercream and cover it completely. Decorate with fresh flowers and you're done.