Another birthday, another cake…
Actually double it all up, however I did not take any photo of the first one.
The first cake was a large Paris- Brest salted caramel chocolate ganache. Miam. Indulgent.
The second birthday cake had a few constraints: it had to be a plain cake and have plenty berries on top. Easy for a child birthday cake! For once! What I really like in that cake, is the sponge cake I use to do it. It is the fourth time I use it for birthday cakes (see the unicorn cake and the pokemon cake) and I just love it. This is what I am sharing today. For the full recipe, click HERE.
The sponge cake has hazelnut meal in it. I love that little extra. The rest is pretty simple, you only need to whip some cream and add some berries. I have previously used a raspberry chocolate mousse (based on whipped cream) to fill it, It was beautiful!
A few golden rules with sponge cakes:
- Use a tin not too wide
- Make sure the eggs are at room temperature
- Follow the recipe!
