Birthday Cake Sponge Cake No. 31
The birthday cake shaped as number 31 is a spectacular and special dessert, perfect to celebrate an important milestone with taste and elegance. Made with a soft sponge cake, it is filled with delicious creams of your choice, such as chantilly cream and chocolate cream, and decorated with macarons, chocolates, chocolate decorations, or personalized details. The number shape makes this cake perfect for birthdays, anniversaries, or memorable occasions, transforming the classic sponge cake into a unique and unforgettable dessert.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 20/30
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Birthday Cake Sponge Cake No. 31:
mold 16×13 inches
- 10 eggs
- 1.8 cups sugar
- 3.2 cups flour
- 1 packet baking powder
- 14 oz mascarpone
- 0.8 cup unsweetened cocoa powder
- 7 oz condensed milk
- 1.7 cups heavy cream
- 3.5 oz Nutella®
- 1 cup sugar
- 2 cups milk
- 4 egg yolks
- 0.4 cup cornstarch
- 1 cup sugar
- 1.1 lbs whipped cream
- vanilla
- lemon zest
Tools
Useful tools
Baking sheet 16×13 inches
Bowls for creams and fillings
Electric whisk or stand mixer
Spatula to spread the cream
Piping bag for decorations
Parchment paper
Serrated knife to level the sponge cake
Steps
For the preparation of the Birthday Cake Sponge Cake No. 31 watch the video HERE.
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Sponge Cake Preparation:
Whip the eggs with sugar until you get a light and creamy mixture. Gradually add flour, baking powder, and mix. Pour the mixture into the 16×13 inches baking sheet.
Bake at 356°F for about 30 minutes. Let it cool upside down and remove the parchment paper attached during baking. Once cold, cut out the shapes of the numbers. Trim the crust then cut in half.
Chocolate Cream Preparation:
In a bowl, combine mascarpone, cocoa powder, condensed milk, cream, and sugar, and whisk. Add Nutella and mix well.
Chantilly Cream Preparation:
In a bowl, mix egg yolks, sugar, and cornstarch.
Add the milk while stirring. Add the lemon peel and bring it to the heat to thicken, stirring continuously. Once thickened, transfer it to a bowl,
cover with plastic wrap and let it cool. Once well chilled, add the whipped cream and mix well.
Assembly:
Place the first sponge cake layer, soak it with syrup of choice and spread a layer of chocolate cream using a piping bag. Place the second piece on top,
soak it and proceed the same way with the other number. Spread a layer of chantilly cream on top using a piping bag and decorate as desired.
Enjoy your meal!
Storage
The cake can be stored in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days. To keep it fresh longer, you can store the sponge cake and cream separately, assembling the cake just before the party.
