Preparation of the Quick Birthday Cake

• Preheat the oven to 428°F (220°C) in static mode.
  Separate the yolks from the egg whites.
  Beat the egg whites until stiff peaks form and set them aside.
  Beat the yolks with the sugar and vanillin until they are light and fluffy.

• Fold in the flour (or flour mixed with potato starch) sifted with a spatula using upward movements.
  Add the beaten egg whites with a spatula, using gentle upward movements until you obtain a homogeneous mixture.
  Line the oven tray with a sheet of parchment paper, pour the prepared mixture onto it, and level it to cover the entire tray evenly.
  Bake for seven minutes.

• Prepare a damp and wrung-out kitchen towel sprinkled with sugar on the work surface.
  Remove the baked base from the oven and flip it onto the towel, leaving the parchment paper on top.
  Sprinkle a little water on the parchment paper and gently remove it.
  Let it cool.

• Meanwhile, in a large bowl, place the mascarpone, powdered sugar, and liquid whipping cream well chilled from the refrigerator.
  Beat everything with electric beaters until you have a smooth and compact cream.
  Cut the prepared base into four equal parts: just divide the initial rectangle in half both horizontally and vertically.
  Stack the four obtained rectangles on each other and trim the edges.

• Place the first rectangle on a tray or serving plate.
  Brush it with a little milk (or coffee or liqueur, depending on your taste).
  Cover it with a layer of cream (one-quarter of the prepared one).
  Place a new rectangle on the cream, pressing to adhere.

• Brush with milk, make another layer of cream, then another rectangle, milk, cream, and so on, finishing with a layer of cream.
  Decorate your quick birthday cake as prepared according to your tastes with chocolate, seasonal fruit, or as your imagination suggests.

  Chez Bibia