Steps for preparing layered birthday cake

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• In a bowl, beat the room temperature eggs for one minute with the electric whisk, then add the sugar and beat for another 3-5 minutes at maximum speed, until you get a fluffy and frothy mixture.

• Gradually add the sifted flour into the bowl and incorporate it with a spatula, making gentle movements from the bottom up. Finally, add the water and pour into a greased and floured 8-inch mold. Bake for 25-30 minutes at 356°F in the middle of the oven. Do the toothpick test, if it’s dry, remove from the oven, and let the sponge cake cool outside the mold on a wire rack.

  
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• First, soak the gelatin in a small, wide bowl with cold water. Leave it soaking until softened, as we need it to prepare the Bavarian cream.

• In a small pot, put 4 tablespoons of cornstarch and 4 of sugar and mix. Then add the eggs one at a time to get a smooth cream. Gradually add all the milk and cook on the stove, always stirring, until boiling. Before turning off the heat, add the well-squeezed gelatin and let it melt.

• Turn off the heat and divide the cream into 3 bowls in equal parts, or better if you put a little more cream in one bowl, in this one add the vanilla extract, in the others immediately add the dark chocolate, so that it melts well in the still hot cream, and in the other add the pistachio cream, mix and cover all the bowls with cling film in contact until cooled completely.

• When the cream is cold, whip the cold fridge cream with the electric whisks and combine it into the 3 creams in equal parts. Set aside until ready to assemble the cake. Here are the details for the perfect custard.

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• In a small pot, combine water and sugar, bring to the stove until completely dissolved, shortly after boiling as a rule. Turn off the heat, transfer to a bowl to cool faster, and also add the liqueur.

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• Divide the sponge cake into 3 disks of the same thickness. Place the first sponge cake disk on a tray, soak with part of the liqueur soak. Insert the 8-inch ring and fill with the chocolate cream.

• Cover with the second disk, soak and cover with pistachio cream. Cover with the third disk, soak and cover with vanilla cream. Wrap with cling film and freeze, it will be easier to decorate this way. You can also prepare it in advance, and defrost it either on the day it will be served or the day before, it is important to decorate it still frozen.

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• Whip the cream to cover our cake. We need about 80-100 g for a thin layer, a little we use to decorate with a pastry bag. Always whip it cold from the fridge. Cover the entire cake with cream, the sides, and the top.

• Heat 50 g of cream in a small pot or microwave in a bowl, melt 25 g of dark chocolate in it. When the glaze is warm, use it, with a spoon, to decorate the entire top circumference of the cake, letting the chocolate drip a bit on the sides.

• Repeat the same operation for the pistachio glaze, this time use half of the cream, 25 g, and melt 25 g of white chocolate in it, then add the pistachio cream and mix, use the cream to decorate the cake, making stripes on the cake by dripping the chocolate with a teaspoon. What remains we overlap on the dark chocolate glaze. Immediately place on one side of the cake, on the glaze, the crushed pistachios, so being still soft they stick.

• Thoroughly wash the strawberries. Read here the tip to perfectly clean strawberries. Dry them, cut them in half with the stem. And use them to decorate half of the cake, on the side we didn’t use the crushed pistachios. Also, add the blueberries for more color. Spray a bit of spray gelatin on the fruit.

• Decorate with whipped cream puffs, add flowers to taste or fresh mint sprigs. Our layered birthday cake is ready, now keep it in the fridge until serving time. Always make sure the fridge is clean and odor-free, never leave open food, not even vegetables, otherwise, the cakes will take on a bad flavor.

• Layered birthday cake slice