Saturday, 27 September 2014

Candy cake filled with strawberry jam, banana and vanilla cream

It was my birthday a week ago and my husband's birthday is next week so we did what we always do this time of  year. 1 birthday + 1 birthday = One cake and one birthday party! This year we made a candy cake with NonStop chocolate lentils and sweet jelly raspberrys. I really like how the chocolate lentils make the cake sparkle of colors!
Inside this cake of happiness we find three soft sponge cake bases holding up layers of thinly slices of banana, vanilla cream and strawberry jam.

Sponge cake bases
4 eggs
2 deciliter white sugar
1 deciliter flour
3/4 deciliter potato flour
1 1/2 teaspoon baking powder

Put the oven to 175 Celcius.
Grease and bread a baking pan approximately 26 centimeter in diameter.
Whip the eggs together with sugar until you get a white fluffy mixture.
Mix flour, baking powder and potato flour and pour the flourmixture into the egg/sugar mix. Be careful and be sure to turn the flour gently into the egg/sugar mixture. It is important that the fluffy texture is maintained.
Pour the finished batter into the bakinf pan and bake it in the lower part of the oven for about 40 minutes.
When the cake is baked you need to take it out of the baking pan and let it cool on a oven rack.
When the cake is room temperature you divide it with a knife into three layers.

2 deciliter whipped cream to cover the sides and the top
Non Stop chocolate lentils
Sweet jelly raspberrys

2,5 deciliter vanilla cream you can whip
2 bananas
2 deciliter strawberry jam

See the little picture at the right.
The darker yellow parts represents the sponge cake layers.
The red area is only strawberry jam.
The light yellow area is whipped vanilla cream
(approx 1 cm thick) + a layer of very thin slices banana.

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